BBQ Salmon Tacos
These BBQ salmon tacos feature rich grilled salmon paired with a bright, tangy mango slaw, perfect for a quick weeknight dinner or summer cookout.
Ingredients
For the Salmon
- 2 fillets salmon fillets (about 1–1¼ lb total) Skin on or off
- 1 tsp salt To taste
- 1 tsp freshly ground black pepper To taste
- 1 tbsp neutral oil High smoke point oil such as canola or avocado
- 1 cup barbecue sauce Homemade or bottled
For the Mango Slaw
- 1 cup thinly sliced cabbage Green or purple
- 1 ripe mango Thinly sliced or julienned
- 1 lime juice
- 1 tbsp olive oil For slaw
- 2 tbsp chopped cilantro
- 1 pinch salt
For Assembly
- 8 pieces corn or flour tortillas Warmed
Instructions
Preparation
- Preheat the grill to medium-high (400–450°F) and oil the grates well.
- Pat the salmon dry with paper towels and season both sides with salt and pepper. Brush a thin layer of neutral oil over the flesh.
Grilling
- Place fillets on the grill skin-side down if applicable. Grill for 5–6 minutes per side or until the internal temperature reaches 145°F.
- While the salmon grills, mix the mango slaw: toss mango slices, cabbage, lime juice, olive oil, a pinch of salt, and cilantro in a bowl.
- When the salmon is cooked, let it rest for 2–3 minutes, then flake into large pieces.
- Warm tortillas on the grill for 30–60 seconds per side until pliable and slightly charred.
Assembly
- Assemble the tacos by placing flaked salmon into each tortilla, topping with mango slaw, and drizzling with barbecue sauce. Serve immediately.
Notes
To enhance flavors, serve tacos hot with lime wedges and extra cilantro. For storage, refrigerate leftover salmon and slaw separately; cooked salmon keeps for 2–3 days, while slaw is best within 24–48 hours.