Grilled Sockeye Salmon Tacos

Wild sockeye salmon is the ideal taco protein: firm enough to hold up on the grill, richly flavored, and packed with omega-3s. A quick chili-lime marinade adds smokiness and heat, while the cool cabbage slaw and avocado crema balance everything out. Use corn tortillas for gluten-free, or skip the crema for dairy-free. Read about grilling wild fish.

Ingredients

• 4 wild sockeye salmon portions (5–6 oz each), thawed
• Chili-Lime Marinade: 2 tablespoons olive oil, juice of 2 limes, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne, 2 cloves garlic (minced), salt and pepper
• Cabbage Slaw: 2 cups shredded purple cabbage, ¼ cup fresh cilantro (chopped), juice of 1 lime, 1 tablespoon olive oil, pinch of salt
• Avocado Crema: 1 ripe avocado, ¼ cup sour cream (or dairy-free yogurt), juice of 1 lime, pinch of salt
• 8–12 small corn or flour tortillas
• Pickled red onion, radish slices, hot sauce (optional toppings)

Instructions

1. Marinate Salmon: Whisk marinade ingredients together. Coat salmon portions and let sit 10–15 minutes while you prepare the slaw and crema.
2. Make Slaw: Toss cabbage, cilantro, lime juice, olive oil, and salt. Set aside.
3. Make Avocado Crema: Blend or mash avocado, sour cream, lime juice, and salt until smooth. Refrigerate until serving.
4. Grill Salmon: Preheat grill to medium-high (400°F). Oil grates well. Grill salmon skin-side down 4–5 minutes. Flip and cook 3–4 minutes more until cooked through. Remove and break into large flakes.
5. Warm Tortillas: Char tortillas briefly on the grill, about 20 seconds per side.
6. Assemble Tacos: Fill tortillas with salmon, top with slaw, drizzle with avocado crema. Add pickled onion, radish, and hot sauce as desired.