These tacos are filled with salmon and topped with guacamole. They are delicious, filling and quick to make. The salmon is seasoned with a taco-like spices and then grilled. The result is perfection!
To get started you need about 1 pound of salmon. To create the seasoning I combine oil, lime juice, chile powder, cumin powder and onion powder in a small measuring cup. Mix everything together and then pour on the salmon. I make sure to coat the salmon thoroughly with all the spices. I let fish set while I set up my George Foreman grill. Basically that means I plug it in and wait a couple of minutes for it to warm up.
Cooking salmon on the grill is fast. I find the salmon is ready in about 5-7 minutes, follow the directions on your grill for cooking fish. You can really smell the spices once the fish is cooked.
After I remove the salmon from the grill, I use a fork to separate the fish into small pieces. Then place the salmon on top of a warmed tortilla. Add the desired amount of guacamole and sour cream. And that’s it! Quick, easy, and simple!
- 1 pound salmon
- 1 tablespoon olive oil
- 1/2 tablespoon lime juice
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 5-8 small, warmed tortillas
- guacamole, as much as desired
- sour cream, as much as desired
- Combine 1 tablespoon olive oil, 1/2 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon of onion powder in a measuring cup. Mix and then pour on top of 1 pound of salmon.
- Cook the salmon on a George Foreman grill, following directions to your grill. (Usually 5-7 minutes)
- Remove the salmon from the grill and use a fork to gently shred into chunks.
- Warm the tortillas. Place salmon on tortillas. Add desired amount of guacamole and sour cream.