Grilled Salmon Tacos

Seasoned, grilled and stuffed into a tortilla with sweet mango salsa, rich avocado cream and cheese, these tacos may not be traditional, but they are definitely delicious!

Chef Billy Parisi

Recipe - Heinen's of Rocky River

Prep Time15 Minutes

Servings8

Cook Time15 Minutes

Ingredients

1 mango, peeled and medium diced (For the Mango Salsa)

1 cup papaya, medium diced (For the Mango Salsa)

¼ red onion, peeled and small diced (For the Mango Salsa)

1 jalapeño, seeded and small diced (For the Mango Salsa)

2 Tbsp. fresh cilantro, chopped (For the Mango Salsa)

Juice of ½ lime (For the Mango Salsa)

Salt and pepper, to taste (For the Mango Salsa)

1 avocado, peeled and seeded (For the Avocado Cream)

Juice of ½ lime (For the Avocado Cream)

½ cup sour cream (For the Avocado Cream)

Salt and pepper, to taste (For the Avocado Cream)

1 ½ lbs. skin on fresh salmon (For the Salmon)

3 Tbsp. Heinen's olive oil (For the Salmon)

1 tsp. Heinen's garlic powder (For the Salmon)

1 tsp. Heinen's onion powder (For the Salmon)

1 tsp. Heinen's chili powder (For the Salmon)

1 tsp. Heinen's cumin (For the Salmon)

8 corn tortillas (For the Salmon)

1 cup shredded red cabbage (For the Salmon)

Salt and pepper, to taste (For the Salmon)

Directions

Preheat the grill to high heat, between 450°F and 550°F.
Combine all of the salsa ingredients in a bowl and mix. Keep cool in the refrigerator.
For the avocado cream, mash the avocado in a bowl using a fork or a hand masher. Add the lime juice, sour cream, salt and pepper. Keep cool in the refrigerator.
Add the salmon to a plate and pour the olive oil evenly over the top.
Evenly sprinkle on the garlic powder, onion powder, chili powder, cumin, salt and pepper.
Place the salmon on the grill, skin-side-down. Close the hood and cook for 12-15 minutes, or until cooked through. Remove the salmon
Place some salmon into a corn tortilla and layer with cabbage, salsa, avocado cream and optional cheese.

15 minutes

Prep Time

15 minutes

Cook Time

Servings

Directions

Preheat the grill to high heat, between 450°F and 550°F.
Combine all of the salsa ingredients in a bowl and mix. Keep cool in the refrigerator.
For the avocado cream, mash the avocado in a bowl using a fork or a hand masher. Add the lime juice, sour cream, salt and pepper. Keep cool in the refrigerator.
Add the salmon to a plate and pour the olive oil evenly over the top.
Evenly sprinkle on the garlic powder, onion powder, chili powder, cumin, salt and pepper.
Place the salmon on the grill, skin-side-down. Close the hood and cook for 12-15 minutes, or until cooked through. Remove the salmon
Place some salmon into a corn tortilla and layer with cabbage, salsa, avocado cream and optional cheese.