Description
Flaky grilled salmon tossed in a zesty jalapeño ranch, nestled in warm tortillas with crunchy slaw. A quick, flavorful weeknight meal.
Ingredients
Units
Scale
- 1 lb (454g) skinless salmon fillets
- 1 tablespoon olive oil
- 1 tablespoon Tajín seasoning
- 4-8 small corn tortillas
- 2 cups pre-made coleslaw mix
- 1/4 cup jalapeño-ranch dressing
- 1/2 cup chopped tomatoes
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
- 1/4 cup crumbled cotija cheese or queso fresco
- 1 tablespoon vegetable or canola oil, for the grill
Instructions
- Mix all jalapeño-ranch dressing ingredients until smooth in a blender or food processor. Store in a covered bowl or pint jar in the refrigerator.
- Preheat the grill to medium-high heat.
- Pat the salmon dry. Brush both sides with olive oil and sprinkle with Tajin seasoning or salt and pepper.
- Clean the grill with a brush. Oil the grill grates using oiled paper towels and tongs.
- Place salmon on a sheet of aluminum foil on the grill. Grill for four minutes per side. Remove from grill.
- Grill tortillas for about 30 seconds per side. Remove from grill and wrap in foil.
- Shred the salmon.
- Assemble tacos using tortillas, shredded salmon, slaw mix, jalapeño-ranch dressing, and desired garnishes.
Notes
- For perfectly flaky salmon, ensure your grill is hot and don’t overcrowd it. Grill in batches if necessary.
- To make the tacos ahead, prepare the salmon and slaw separately. Warm the tortillas just before serving.
- If you don’t have pre-made slaw, quickly make your own with shredded cabbage, carrots, and a simple vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 100