In my favourite episode of Insecure, Issa orders a BBQ Salmon Taco, then proceeds to drop it on the ground when she’s startled by an insanely hot dude approaching her, and it makes her SO mad. I laugh so hard every single time, even though I know it’s coming, and I re-named this recipe in her honour.

I have been cooking A LOT so far this year, as a “no take-out” law has been passed in my home in an effort to save money. I’ve made a bunch of new recipes that I’ve liked, but this is the first one that’s motivated me to put it on the ol’ blog. It’s quick, delicious and doesn’t mess up a bunch of dishes so that’s a weeknight winner in my book.

All we’re doing here is making a simple rub for some salmon, roasting it in the oven, then blitzing up an avocado lime sauce. If I have time, I’ll also make the pickled red onions too. All of that gets stuffed into corn tortillas with some crunchy lettuce, cilantro and hot sauce and it’s all *chef’s kiss*. The leftovers pack up nicely over rice for a BBQ Salmon Bowl too.

This is going on repeat through the Spring & Summer for SURE (at which point I will take a better photo!).

BBQ Salmon Tacos with Avocado Lime Crema

Source: Dishing Out Health

Ingredients

Pickled Red Onions

  • 1/2 cup vinegar (white or apple cider)
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 red onion, thinly sliced

Avocado Lime Crema

  • 1 ripe avocado
  • 3 tbsp sour cream or greek yogurt
  • 1/2 jalapeno, seeds removed
  • 2 tbsp lime juice
  • 1/4 salt

Salmon

  • 1 lb salmon, skin-on
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

+ shredded romaine, roughly chopped cilantro, corn tortillas (warmed up!), hot sauce and lime wedges

Directions

  1. For the pickled onions, stir together the vinegar, water, sugar and salt in a microwave safe measuring cup. Heat for 90 seconds in the microwave until the sugar and salt are dissolved, then add the red onions. Stir and let sit as you make the rest of the taco components.
  2. For the avocado lime crema, blitz up all the ingredients in blender or food processor until smooth.
  3. For the BBQ salmon, first heat the oven to 400, line a baking sheet with foil, and spray it with non-stick spray.
  4. Place the salmon on the foil-lined baking sheet and rub with olive oil.
  5. Combine the brown sugar, smoked paprika, garlic powder, salt and pepper in a small bowl. Rub spice mixture evenly into the salmon.
  6. Bake salmon for 10-12 minutes until done (will depend on the thickness of the salmon, it might need a few more minutes). Remove from oven, and use two forks to flake the salmon into small pieces.
  7. Assemble the tacos by smearing some of the avocado crema across a warm tortilla, topping it with salmon, pickled onions, lettuce, hot sauce and a squeeze of lime.