Grilled Salmon Tacos

  • 8 servings
  •  50 mins
  •  30 mins
  •  20 mins

Ingredients

  • Marinade
  • 3 tablespoons Mazola® Corn Oil
  • 3 tablespoons frozen orange juice concentrate
  • 2 tablespoon minced canned chipotle in adobo sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1-1/2 teaspoons ground cumin seed
  • 1-1/2 teaspoons smoked paprika
  • 1 pound salmon fillet
  • As needed grill spray
  • Mango Salsa
  • 3 fresh mangoes peeled and diced
  • 1/4 cup minced red onion
  • 1/4 cup loosely packed fresh cilantro
  • 1 serrano OR jalapeno pepper seeded and minced
  • 1 tablespoon fresh lime juice
  • Tacos
  • 8 (6-inch) corn tortillas
  • 1-1/2 cups (6 ounces) shredded queso quesadilla cheese optional

Instructions

Stir together all marinade ingredients in a bowl; set aside.

Place salmon filet (skin side down) on a sheet of heavy duty foil, pat dry using a paper towel. Spoon marinade over salmon thoroughly coating the surface.

Preheat grill or grill pan to medium heat or about 350°F. Spray with grill spray to prevent sticking.

Slide salmon fillet off the foil and onto the grill. Position the length of the fillet perpendicular to the grill bars for easier removal, close the lid and grill for 15 to 20 minutes or until cooked through. (If using an indoor grill pan, cut the fillet in half prior to cooking. Cook for about 4 to 5 minutes per side, using a spatula to turn.)

Slide two spatulas or a rimless baking sheet beneath the salmon to transfer from the grill. Slide a spatula between the filet and the skin (if present) to transfer the cooked salmon to a serving dish, leaving the skin behind.

Stir the salsa ingredients together in a bowl and set aside.

Heat the tortillas, one or two at a time, on a heated skillet over medium high heat for about 10 seconds per side or until softened. Transfer to a serving plate and cover with a cloth towel until ready to serve.

Top the warm tortillas with grilled salmon, salsa and shredded cheese; serve immediately.