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5 from 1 vote

Grilled Salmon Tacos with Avocado Crema

Delicious, healthy and easy tacos loaded with crunchy spicy slaw, a flavorful avocado crema and chunks of grilled tender salmon.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Servings: 4
Author: Tricia


For the avocado crema:

  • 1 ripe avocado, halved and pit removed
  • cup chopped cilantro leaves
  • ¼ cup Cacique® Crema Mexicana table cream, or sour cream
  • juice of 1 lime
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper

For the spicy slaw:

  • 3 cups coleslaw mix, or thinly sliced cabbage
  • ¼ of a small red onion, sliced thin
  • ¼ cup fresh chopped cilantro leaves
  • 1 small jalapeño, seeds removed and minced
  • juice of 2 limes
  • salt and pepper to taste

For the salmon:

  • 2 tablespoons olive oil
  • 1 tablespoon chile powder, New Mexico or ancho would be great
  • ½ teaspoon cumin
  • juice of 1/2 lime
  • ¼ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 4 4-ounce wild salmon fillets, skin on


To prepare the crema:

  • Scoop out the flesh of the avocado with a spoon. Place all ingredients in a small food processor and pulse until smooth. Refrigerate until needed.

To prepare the slaw:

  • Combine all ingredients in a medium bowl and toss to combine. Set aside stirring occasionally until ready to serve.

To prepare the salmon:

  • Preheat grill to medium-high. Before it gets hot, clean grill grates and grease with a folded paper towel dipped in vegetable oil. Use tongs to hold the paper towel to keep your hands away from the heat.
  • Combine the olive oil, chile powder, cumin, lime juice, salt and pepper in a small bowl to make a paste. Rub the spice mixture over both sides of the salmon. Sear the salmon, skin side up until charred. Carefully turn the salmon and grill until just cooked through, about 5-8 minutes. Remove to a plate and discard the skin. Cut or flake into 1-inch pieces.

To serve:

  • Grill, cook or warm the tortillas. Spread 1 heaping tablespoon of the crema over half of each tortilla. Top with a 1/4 cup portion of the slaw and then divide the salmon among the tortillas. Top each with chopped cilantro leaves and crumbled Cacique® Cotija cheese. Serve immediately.


  • Salmon may also be prepared in a skillet on the stove top, or broiled or baked in the oven.
  • If your limes are a little old or kept in the refrigerator, you can get more juice by rolling the lime firmly on a hard surface under the palm of your hand. You can also try microwaving the lime for 15 seconds to get the juice flowing.
  • If you have leftover slaw, add a dollop of mayonnaise and a pinch of sugar to the cabbage. Recycle the slaw for the next meal!