The perfect summer taco! These salmon tacos are perfect for a summer dinner or a backyard barbecue. With a grapefruit slaw and a smooth avocado crema
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Lately, I have been really trying to enjoy summer time. In the Pacific Northwest, if you are not careful you can blink and miss it. Just like all the other seasons I like to enjoy it by eating all the seasonal foods! And for summer one of my favorites is fish tacos.
Is there anything better than a crisp fish taco in the summer time? Taco in one hand and a beer in the other, sun beaming on your face. Take me there!
My go-to fish taco is usually Baja style with lovely lumps on fried fish on some delicious slaw (omg, I want all the fish tacos!) but we will save that gem for a later post. Although I love a good Baja taco, a fresh grilled fish taco is so great for those warm summer nights.
When the warm weather rolls in, our dinners become everything grilled. We love to grill. The funny things is, we are grilling on the most beat up charcoal grill that we got for free. But hey, it does the job!
Anyways, we are usually grilling chicken or a nice steak but every once in a while I get a craving to grill seafood. Fish tacos popped in mind first because they are perfect for summer. The citrus from the lime and grapefruit goes so well with salmon and makes it’s quite refreshing.
The grilled salmon has a little heat to it which is balanced by the grapefruit and cucumber slaw. The creamy avocado crema is like the secret sauce (I could seriously eat this stuff with a spoon, or maybe a chip would be better) that brings these tacos together.
Salmon Tacos with Grapefruit Slaw + Avocado Crema
Ingredients
Salmon
- 1 pound salmon
- 1 teaspoon olive oil
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 4 corn or flour tortillas warmed
Grapefruit Slaw
- 1 large grapefruit
- 1 cup shredded green cabbage
- 1/3 cup chopped cilantro
- 1/2 cup peeled and chopped cucumber
- 1 garlic clove, chopped
- juice from half a lime
Avocado Crema
- 1 avocado
- 1/2 cup mayo
- 2 tablespoons greek yogurt
- 1 garlic clove
- juice from one lime
- Salt to taste
Instructions
- Brush the salmon with the olive oil and sprinkle the Old Bay Seasoning, garlic salt, cayenne pepper, salt and pepper over the salmon until evenly coated. Set aside.
- To make the slaw, cut the peel and the white pith off of the grapefruit. Cut between the membranes to get the natural segments and then cut those into chunks. Place in a medium bowl and add the cabbage, cilantro, cucumber, garlic, and lime juice. Toss until combined.
- To make the crema, add all the ingredients to a blender and blend until smooth.
- When you are ready to make the fish, heat a grill (pan or outdoor grill) to medium high heat. Once the grill is hot add the fish skin side down, and sear for 3-4 minutes. Flip and grill for another 3-4 minutes. Remove the skin.
- Chop the fish into pieces. Warm the tortillas and add fish, top with grapefruit slaw and drizzle avocado crema over the top. Enjoy!
