Spicy Grilled Salmon Tacos

Spicy Grilled Salmon Tacos

Brooke McLay from cheekykitchen shares a favorite recipe. These simple salmon tacos are utterly scrumptious! Cook them on top of a grill pan to keep them from sticking the hot tines of the grill. Takes just a few minutes to prep and serve. Double or triple to feed a crowd!
  • 30 Minutes Total Time
  • 20 Minutes Prep Time
  • 4 Servings
  • 13 Ingredients

Ingredients

  • 1 1/2 pound salmon, cubed
  • 3/4 cup barbecue sauce
  • 1/4 cup sriracha
  • 1/3 cup frozen corn, thawed
  • 1/3 cup shelled edamame
  • 1/4 cup purple onions, finely chopped
  • 1 lime, juiced and zested
  • 2 cups Asian coleslaw mix
  • 1/4 cup fresh cilantro
  • 1/4 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 Old El Paso™ Taco Boats™ Soft Flour Tortillas

Instructions

Step 1 In a large bowl, stir together salmon, barbecue sauce, and Sriracha. Set aside.

Step 2 In a medium bowl, stir together corn, edamame, purple onions, lime zest, and lime juice. Set aside.

Step 3 In a medium bowl, stir together coleslaw mix, cilantro, mayonnaise, rice vinegar, and honey.

Step 4 Heat grill over to medium-high heat. Spray a grill tray with nonstick olive oil spray. Toss salmon cubes into the grill pan. Place on grill, cook for 5 minutes, then use a spatula to gently turn the salmon. Cook until cubes are cooked through, about 10-12 minutes.

Step 5 Serve salmon in Old El Paso™ Stand 'N Stuff Soft Flour Tortillas, topped with corn salsa, and coleslaw.

Expert Tips

Don't have a grill pan? Thread the salmon cubes onto a wooden skewer and cook kabob style, instead!
Turn Down the Heat. For a more mild flavor, reduce the amount of Sriracha or omit it completely, if desire.