Yields Makes 8 tacos; 8 servings
AuthorCheryl Laurance, Parkdale, Oregon,

How to Make It

Step 1
1

Place salmon in a heavy-duty plastic food bag. Add onion, lime juice, garlic, pepper, and oil. Seal bag. Turn fish often for 30 minutes.

Step 2
2

Meanwhile, stack the tortillas and seal in foil.

Step 3
3

Cut a piece of heavy-duty foil the same size as salmon. Lift fish from marinade and place skin down on foil.

Step 4
4

Lay foil with fish on a barbecue grill over a solid bed of medium coals or gas grill on medium (you can hold your hand at grill level only 4 to 5 seconds). Evenly distribute onion from marinade over fish. Close lid on grill; open vents for charcoal.

Step 5
5

After 5 minutes, place tortilla packet next to salmon. Turn tortillas every few minutes. Cook until salmon is no longer translucent but is still moist-looking in center (cut to test) and tortillas are hot in center, about 8 minutes more.

Step 6
6

Pull off salmon skin and discard. Cut fish into 1-inch chunks and put in a bowl.

Step 7
7

To assemble tacos, wrap chunks of salmon, salsa, cabbage, and feta in tortillas. Add salt to taste.

Ingredients

 1 boned salmon fillet with skin (1 in. thick, 2 lb.)
 1 onion (6 oz.), cut into rings
 2 tablespoons lime juice
 1 tablespoon minced garlic
 1/4 teaspoon pepper
 1 tablespoon olive oil
 8 flour tortillas (8 in.)
 2 cups finely shredded cabbage
 1 cup crumbled feta cheese or queso fresco
  Salt

Directions

Step 1
1

Place salmon in a heavy-duty plastic food bag. Add onion, lime juice, garlic, pepper, and oil. Seal bag. Turn fish often for 30 minutes.

Step 2
2

Meanwhile, stack the tortillas and seal in foil.

Step 3
3

Cut a piece of heavy-duty foil the same size as salmon. Lift fish from marinade and place skin down on foil.

Step 4
4

Lay foil with fish on a barbecue grill over a solid bed of medium coals or gas grill on medium (you can hold your hand at grill level only 4 to 5 seconds). Evenly distribute onion from marinade over fish. Close lid on grill; open vents for charcoal.

Step 5
5

After 5 minutes, place tortilla packet next to salmon. Turn tortillas every few minutes. Cook until salmon is no longer translucent but is still moist-looking in center (cut to test) and tortillas are hot in center, about 8 minutes more.

Step 6
6

Pull off salmon skin and discard. Cut fish into 1-inch chunks and put in a bowl.

Step 7
7

To assemble tacos, wrap chunks of salmon, salsa, cabbage, and feta in tortillas. Add salt to taste.

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