Grilled Salmon Tacos with Avocado-Corn Salsa

Grilled Salmon Tacos with Avocado-Corn Salsa

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  • Each serving (two tacos)
  • 430cal
  • 19g fat (3g sat)
  • 80mg chol
  • 310mg sodium
  • 35g carb
  • 8g fiber
  • 4g sugars
  • 33g protein


  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons coriander
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 (4- to 6-ounce) salmon fillets
  • Salt, to taste
  • High-heat spray oil
  • 8 soft flour or corn tortillas
  • 1 large tomato, diced
  • 1 avocado – pitted, peeled and diced
  • 1/2 jalapeño pepper, seeded and diced (optional)
  • 1/2 cup corn kernels
  • 1 lime, juiced


Combine chili powder, sugar, mustard, coriander, garlic powder and pepper in a small bowl; coat salmon fillets evenly with spice mixture. Cover and refrigerate at least 1 hour and up to 3 hours. Remove from the refrigerator 30 minutes before grilling.

Preheat grill to medium heat.

Season salmon with salt and spray generously with oil. Grill until just cooked through, 3 to 5 minutes per side. Transfer to a platter and tent loosely with foil.

Wrap tortillas in foil and warm on the grill until soft, about 5 minutes.

Flake salmon into pieces.

In a small bowl, combine tomatoes, avocado, jalapeño, corn and lime juice. Season to taste with salt. Divide salmon between tortillas and top with the avocado salsa.

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