Honey Lime Grilled Salmon Tacos
Ingredients
- 1 1/2 pounds salmon fillets
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn or flour tortillas
- 2 cups shredded cabbage
- 1 avocado sliced or mashed
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream or lime crema
- 1 jalapeño thinly sliced, optional
- Lime wedges for serving
Instructions
- Pat the salmon dry with paper towels and place it in a shallow dish.
- In a small bowl, whisk together honey, lime juice, lime zest, olive oil, garlic, chili powder, cumin, salt, and black pepper.
- Brush the honey lime mixture over the salmon and let it marinate for 15 to 20 minutes.
- Preheat the grill to medium heat and lightly oil the grill grates.
- Place the salmon on the grill and cook for 4 to 5 minutes per side, or until the salmon flakes easily with a fork.
- Remove the salmon from the grill and let it rest for 3 minutes.
- Gently flake the salmon into large pieces.
- Warm the tortillas on the grill or in a dry skillet until soft and flexible.
- Fill each tortilla with shredded cabbage, grilled salmon, avocado, cilantro, and sour cream or lime crema.
- Top with jalapeño slices if using and serve with fresh lime wedges.
Notes
For an ingredient swap, use Greek yogurt mixed with lime juice instead of sour cream for a lighter crema.
Corn tortillas give the tacos a classic flavor, while flour tortillas are softer and milder.
Do not marinate the salmon for longer than 30 minutes because the lime juice can affect the texture.
Keep the grill at medium heat so the honey glaze does not burn.
Use a fish spatula to help flip the salmon without breaking it.
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the microwave in short intervals.
For make-ahead prep, mix the marinade and chop the toppings a few hours in advance, but grill the salmon just before serving.
Add mango salsa, pico de gallo, chipotle crema, or pickled onions for extra flavor.
Leftover salmon can also be served over rice bowls, salads, or nachos.
Nutrition Nutrition information is estimated per serving. Calories: 520
Protein: 38g
Carbohydrates: 36g
Fat: 26g
Saturated Fat: 6g
Fiber: 6g
Sugar: 10g
Sodium: 520mg
Corn tortillas give the tacos a classic flavor, while flour tortillas are softer and milder.
Do not marinate the salmon for longer than 30 minutes because the lime juice can affect the texture.
Keep the grill at medium heat so the honey glaze does not burn.
Use a fish spatula to help flip the salmon without breaking it.
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the microwave in short intervals.
For make-ahead prep, mix the marinade and chop the toppings a few hours in advance, but grill the salmon just before serving.
Add mango salsa, pico de gallo, chipotle crema, or pickled onions for extra flavor.
Leftover salmon can also be served over rice bowls, salads, or nachos.
Nutrition Nutrition information is estimated per serving. Calories: 520
Protein: 38g
Carbohydrates: 36g
Fat: 26g
Saturated Fat: 6g
Fiber: 6g
Sugar: 10g
Sodium: 520mg