Ingredients:

  • 1 lb (450g) skinless salmon fillet, cut into 1-inch (2.5cm) chunks
  • 1/4 cup (60ml) fresh lime juice
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) orange juice
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ripe avocados
  • 1/4 cup (60ml) sour cream
  • 2 tablespoons (30ml) lime juice
  • 1 tablespoon (15ml) chopped cilantro
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • 2-3 tablespoons water
  • 3 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup (30ml) mayonnaise
  • 1 tablespoon (15ml) lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 small corn or flour tortillas
  • Optional toppings: chopped cilantro, pickled red onions, hot sauce, lime wedges

Instructions:

  1. Combine marinade ingredients in a bowl. Add salmon, toss to coat, and refrigerate for at least 30 minutes.
  2. Blend all crema ingredients in a food processor or blender until smooth. Adjust consistency with water as needed. Taste and adjust seasoning.
  3. Combine slaw ingredients in a bowl and toss to coat.
  4. Preheat grill to medium-high heat. Grill salmon for 3-4 minutes per side, or until cooked through and slightly charred. Internal temperature should reach 145°F (63°C).
  5. Warm tortillas according to package instructions (or in a dry skillet).
  6. Fill each tortilla with grilled salmon, a dollop of avocado crema, and a generous spoonful of slaw.
  7. Garnish with optional toppings and serve immediately. These delicious salmon tacos are best served right away!