Grilled salmon tacos with Tajin seasoning, corn tortillas, slaw, chopped tomatoes, cilantro, cotija cheese, and jalapeno ranch dressing. Eleven minutes on the grill.
Tajin on salmon. If you have not tried it, Tajin is a Mexican seasoning of chili, lime, and salt that works on fruit, corn, and apparently fish. Brush skinless salmon fillets with olive oil, dust them with Tajin, and grill for about eleven minutes. The chili-lime crust on the outside is the best part.
Tuck the salmon into warm corn tortillas with a pre-made slaw mix, chopped tomatoes, cilantro, a squeeze of lime, and cotija cheese. The ranch dressing has jalapeno blended in. It goes on top of everything. These have become one of our go-to summer grill nights for exactly that reason.
Tips for Making Grilled Salmon Tacos
Oil the grill grates
Salmon sticks to a dry grill. Use oiled paper towels held with tongs to coat the grates before the fish goes on.
Pat the salmon dry before oiling and seasoning. Wet fish steams instead of searing.
Do not flip too early
Let the salmon cook undisturbed for about five to six minutes before flipping. If it sticks, it is not ready.
The Tajin forms a crust on the first side. Flipping too early breaks it.
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Grilled Salmon Tacos Served with Jalapeño Ranch
Total Time: 21 minutes
Yield: Serves 4
Diet: Pescatarian, Omnivore
Description
Flaky grilled salmon tossed in a zesty jalapeño ranch, nestled in warm tortillas with crunchy slaw. A quick, flavorful weeknight meal.
Ingredients
Units
Scale
Instructions
- Mix all jalapeño-ranch dressing ingredients until smooth in a blender or food processor. Store in a covered bowl or pint jar in the refrigerator.
- Preheat the grill to medium-high heat.
- Pat the salmon dry. Brush both sides with olive oil and sprinkle with Tajin seasoning or salt and pepper.
- Clean the grill with a brush. Oil the grill grates using oiled paper towels and tongs.
- Place salmon on a sheet of aluminum foil on the grill. Grill for four minutes per side. Remove from grill.
- Grill tortillas for about 30 seconds per side. Remove from grill and wrap in foil.
- Shred the salmon.
- Assemble tacos using tortillas, shredded salmon, slaw mix, jalapeño-ranch dressing, and desired garnishes.
Notes
- For perfectly flaky salmon, ensure your grill is hot and don’t overcrowd it. Grill in batches if necessary.
- To make the tacos ahead, prepare the salmon and slaw separately. Warm the tortillas just before serving.
- If you don’t have pre-made slaw, quickly make your own with shredded cabbage, carrots, and a simple vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What is Tajin seasoning?
A Mexican chili-lime-salt seasoning sold in most grocery stores. It has a mild heat and sharp citrus flavour. If you cannot find it, mix chili powder, lime zest, and salt in a 2:1:1 ratio.
Can I bake the salmon instead of grilling?
Yes. Bake at 400°F (204°C) for 12-15 minutes. You will not get the same charred crust, but the Tajin flavour still comes through.
What is cotija cheese?
A dry, crumbly Mexican cheese that tastes salty and tangy. It does not melt. Queso fresco is listed as an alternative in the recipe. Feta works if you cannot find either.