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Grilled Salmon Tacos with Jalapeño Tartar Sauce
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5 from 12 votes

Grilled Salmon Tacos with Jalapeño Tartar Sauce

Servings: 6
Author: Alex Snodgrass

Ingredients

For the Jalapeño Tartar Sauce:

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh dill fronds
  • 1 jalapeño pepper, seeded and loosely chopped
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons drained capers, loosely chopped

For The Salmon:

  • 2 pounds center-cut salmon fillets
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon coconut sugar
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

For the Corn:

  • 4 ears corn, husked
  • 2 tablespoons extra virgin olive oil
  • kosher salt, to taste

For the Slaw:

  • 2 cups finely shredded red cabbage
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1/2 teaspoon kosher salt

For Serving:

  • 12 tortillas, warmed
  • chopped fresh cilantro leaves
  • 1 avocado, thinly sliced
  • 1 lime, cut into wedges

Instructions

Make the Jalapeño Tartar Sauce

  • In a food processor or blender, combine the Greek yogurt, olive oil, garlic, cilantro, dill, jalapeño, vinegar, onion powder, salt, and pepper. Blend until smooth. Stir in the chopped capers. Transfer to the fridge until ready to serve.

Prepare the Salmon and Corn

  • Place the salmon on a baking sheet and pat dry. Drizzle with the oil and brush to coat the top of the salmon evenly. In a small bowl, combine the coconut sugar, chipotle chile powder, salt, pepper, garlic powder, and oregano. Sprinkle all over the salmon to evenly coat and rub it into the salmon.
  • When ready to cook, preheat the grill to medium-high heat (about 400℉) for about 15 minutes.
  • Insert the probe horizontally into the center of the salmon. Place the salmon, skin-side down, and corn directly on the grill grates. Close the lid and cook until the salmon reaches an internal temperature of 130℉ for medium, 20 to 25 minutes, rotating the corn halfway through.
  • When the salmon and corn are done, remove from the grill and let rest for 10 minutes.

Make the Slaw

  • In a medium bowl, combine the red cabbage, lime juice, and salt. Toss until well combined. Set aside.

Assemble the Tacos

  • Using a fork, flake the salmon into large pieces. With a sharp knife, carefully remove the corn kernels from the husks.
  • Fill the tortillas with the salmon and slaw. Top with a drizzle of jalapeño tartar sauce, corn, avocado, cilantro, and a squeeze of lime.

Nutrition

Calories: 428kcal | Carbohydrates: 51g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 1230mg | Potassium: 560mg | Fiber: 7g | Sugar: 9g | Vitamin A: 829IU | Vitamin C: 34mg | Calcium: 144mg | Iron: 3mg