Ingredients
Scale
For the Jalapeño-Ranch Dressing
- Click the link above for the recipe.
Salmon
- Vegetable or canola oil (for the grill)
- 1 pound skinless salmon fillets (I use frozen)
- 1 tablespoon olive oil
- 1 tablespoon Tajin seasoning (or salt and pepper)
- 4–8 corn tortillas (I like to use two tortillas per taco to make them more sturdy)
- Pre-made slaw mix (I used broccoli slaw here)
- Jalapeño-ranch dressing
- Garnishes: chopped tomatoes (cilantro, lime wedges, cotija cheese or queso fresco)
Instructions
- To make the jalapeño-ranch dressing: Mix all the ingredients until smooth in a blender or food processor. Store in a covered bowl or a pint jar in the refrigerator until ready to use.
- Preheat the grill to medium high. While the grill is heating, pat the salmon dry. Brush both sides of each piece with olive oil and sprinkle evenly with Tajin seasoning or salt and pepper (season to taste; you may not use the whole tablespoon).
- When the grill is preheated, clean the grill with a brush. Hold a wad of paper towels using long tongs made for grilling. Dip the paper towels into the canola or vegetable oil and oil the grill grates.
- Lay a sheet of aluminum foil on the grill. Place the pieces of fish on the grill. Grill for four minutes, flip, and grill for another four minutes. Remove the fish from the grill.
- Lay the tortillas on the grill and grill for about 30 seconds per side. Remove from the grill and wrap in foil.
- Shred the salmon. Assemble tacos using tortillas, salmon, slaw mix, jalapeño-ranch dressing, and desired garnishes.
- Category: Main