Grilled Salmon Tacos with Fresh Cherry-Chipotle Salsa

This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own. Thank you for supporting the brands I love!

Have you cracked open your grill yet? When you do, tear off the cover, clean up those grates, and try my recipe for grilled salmon tacos with fresh cherry-chipotle salsa. It’s a great dish to enjoy all summer!

What’s your favorite thing to grill? In my house, salmon is definitely in the top five when it comes to grilling. Whether you’re big into grilling salmon or not, I’m going to let you know that you definitely need to try this recipe for grilled salmon with fresh cherry-chipotle salsa!

The combination of flavors in these tacos — sweet, spicy, earthy — and the textures, too, will make you cheer. Well, okay. Maybe it’s just me cheering cuz I’m like that, but you never know.

If you love grilling salmon and pairing it with a tasty salsa, I’ve got another version for you to try: Molasses-glazed Salmon with Sweet-and-Spicy Peach Salsa. It’s the ultimate summer dish.

And if you’re not quiiiite ready to break out the grill, try my super-easy-to-make salmon dish: Sheet Pan Blueberry-Balsamic Glazed Salmon. Did I mention it couldn’t be easier to make? It’s so pretty, too!

Grilling season has hit the entire country, and I couldn’t be happier. I should note that, in Arizona, it’s basically grilling season all year long.

But trust me. I know people who live in snow country and they grill all year, too, although the warm weather definitely makes grilling a little more convenient for the rest of us!

The newest addition to my outdoor cooking repertoire is this grilled salmon with fresh cherry-chipotle salsa. Mmm! It’s super easy to make and the color is gorgeous, but it’s the flavor I love most. The sweet, juicy cherries are a perfect combo with the smoky and spicy chipotle and adobo sauce. Then there’s the smashed avocado, and the crunchy cabbage…

And of course wrapping everything up in taco format makes matters extra delicious.

I picked up white corn Mission Organics® Tortillas from my local Safeway grocery store (and I’ve seen them at Sprout’s Farmers Market, too, if you’re lucky to have one where you live). Even though they’re new to the market, they’re easy to find on the shelves, right there with the other tortillas, prominently displayed so you won’t have to search for them.

Want more recipes? Check out a bit more about the Mission Organics line here and find out where you can pick yours up.

It’s always my opinion that good ingredients contribute to a good meal. Wouldn’t you agree? These tortillas fit the bill: they’re non-GMO project verified and USDA organic certified, and the white corn tortillas are also gluten free.

I’m eager to try the other two Mission Organics tortillas (they also make flour and whole wheat versions). The next time you make tostadas, be sure to reach for these white corn tortillas as the perfect base to your dish.

You know this season is all about the grill, so add these grilled salmon tacos with cherry-chipotle salsa to the menu the next time you fire things up. You’ll be glad you did!

Nutrition

Calories

130 cal

Fat

5 g

Carbs

20 g

Protein

3 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Patricia Conte/Grab a Plate

Yields Serves 4

Grilled Salmon Tacos with Fresh Cherry-Chipotle Salsa

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Ingredients

For the salsa:
• 1 cup fresh cherries, pitted with half the cherries sliced in half, and the remaining quartered
• 1 chipotle pepper in adobo sauce, diced
• 1-2 tablespoons adobo sauce, to taste
• 3 green onions, diced
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Juice from one lime
• 1 teaspoon agave nectar
• 2 tablespoons fresh cilantro, torn
For the tacos:
• 1 pound salmon fillet
• 1 tablespoon vegetable oil
• Juice from 1/2 lime
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 Mission Organics Corn Tortillas
• 3 large avocados, mashed
• 1/2 cup shredded cabbage
• Fresh cilantro leaves to garnish

Instructions

For the salsa:
1. Combine all the ingredients in a bowl, toss gently, and taste. Adjust the seasonings as needed.
2. Refrigerate until ready to use.
For the tacos:
3. Lightly coat the grates of a grill with nonstick cooking spray or oil. Preheat the grill to medium-high heat.
4. Rub the oil over both sides of the salmon. Squeeze the lemon juice over the fleshy side, then season with salt and black pepper.
5. When hot, cook the salmon, skin-side-down for 8 minutes. Carefully flip and cook for another 6 minutes. Remove from the heat.
6. Use a fork to break the salmon into 4-inch chunks, removing it from the skin.
7. Evenly divide the mashed avocado among the tortillas and spread it across the bottom center of each.
8. Divide the salmon chunks and add over the avocado. Divide the cabbage and sprinkle over each taco.
9. Top each with a few spoons of the salsa and garnish with cilantro.

7.8.1.2

170

https://www.azgrabaplate.com/grilled-salmon-tacos-fresh-cherry-chipotle-salsa/

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