Description
These BBQ salmon tacos balance smoky barbecue with bright mango slaw, perfect for a quick weeknight dinner.
Ingredients
- 2 salmon fillets (total about 1 to 1¼ lb), skin on or off as you prefer
- Salt and freshly ground black pepper, to taste
- Neutral oil with a high smoke point (canola or avocado), for brushing the salmon and oiling the grates
- 1 cup homemade barbecue sauce (or your favorite bottled sauce)
- 1 cup mango slaw: 1 ripe mango (thinly sliced), 1 cup thinly sliced cabbage, juice of 1 lime, a pinch of salt, 1 tsp olive oil, 2 tbsp chopped cilantro
- 8 corn or flour tortillas, warmed
Instructions
- Preheat grill to medium-high (400–450°F) and oil the grates lightly.
- Pat salmon fillets dry with paper towels, season with salt and pepper, and brush a thin layer of oil over both sides.
- Grill the salmon, skin-side down if applicable, for 5–6 minutes per side until it flakes easily and registers 145°F internally.
- While the fish is cooking, toss thinly sliced mango and cabbage with lime juice, a pinch of salt, olive oil, and chopped cilantro to create the mango slaw.
- Remove salmon from the grill and let rest for 2–3 minutes, then flake into large pieces.
- Warm tortillas on the grill for 30–60 seconds per side until pliable.
- Assemble tacos by placing flaked salmon into each tortilla, topping with mango slaw, and drizzling barbecue sauce. Serve immediately.
Notes
Serve with lime wedges and extra chopped cilantro. For sides, pair with black beans, cilantro-lime rice, or a simple green salad.