Description
These Smoked Salmon Street Tacos feature tender, smoky salmon filet paired with a zesty and creamy Purple Cabbage Slaw, offering a perfect blend of flavors and textures. The salmon can be prepared using either a Traeger smoker or grill, smoked or grilled to juicy perfection. Finished with fresh herbs, lemon, and served on warm tortillas with Mexican Street Corn Salad for a vibrant, delicious meal ideal for any taco lover.
Ingredients
Scale
Salmon Tacos
- 1 3-4 lb fresh salmon filet
- 1 lemon, zested and thinly sliced into rounds
- 1 tbsp Jacobsen Applewood Smoked salt
- 1 handful fresh dill
- Toasted corn or flour tortillas, for serving
- Mexican Street Corn Salad, for serving (optional)
Creamy Purple Cabbage Slaw
- 1 small head purple cabbage, shredded
- 1 heaping tbsp sea salt
- 1/2 cup cilantro, chopped
- 3/4 cup plain Greek yogurt
- 3 tbsp fresh lime juice
Instructions
- Prepare the Salmon: Wash and thoroughly dry the salmon filet. Place it flesh side up on a platter. Sprinkle evenly with smoked salt and lemon zest. Arrange the thin lemon rounds on top of the salmon and scatter fresh dill over it.
- Smoke the Salmon (Traeger Smoker Method): Set your Traeger smoker to Smoke mode. Place the prepared salmon skin side down on the smoker grate. Smoke the salmon for 45 minutes. After smoking, increase the smoker temperature to high and cook for an additional 10-15 minutes until the internal temperature reaches 150-160ºF.
- Grill the Salmon (Alternative Grill Method): Preheat your grill to high heat and clean the grates. Place the seasoned salmon on a cookie sheet, then set it on the grill. Cover the grill with the lid and cook for 20-25 minutes, depending on the thickness of the filet. For medium doneness, cook for 20 minutes; for well-done, cook 25-28 minutes. The salmon will remain juicy.
- Make the Creamy Purple Cabbage Slaw: Shred the cabbage and place it in a large strainer or colander over the sink. Sprinkle with sea salt, then massage the salt into the cabbage with your hands. Let it sit for at least 15 minutes until softened. In a large bowl, combine the salted cabbage, chopped cilantro, Greek yogurt, and fresh lime juice. Toss well to mix.
- Assemble the Tacos: Flake the cooked salmon gently using a fork or knife into bite-sized pieces and place in a serving bowl for easy access. Warm your corn or flour tortillas. To each tortilla, add a spoonful of the flaked salmon, a scoop of Mexican Street Corn Salad, and a generous portion of the creamy purple cabbage slaw. Add any other desired toppings and serve immediately.
Notes
- You can prepare the creamy purple cabbage slaw up to one day in advance; store it covered in the refrigerator to maintain freshness.
- If you do not have Jacobsen Applewood Smoked salt, regular smoked salt or kosher salt can be used as a substitute.
- Adjust the cooking times based on the thickness of your salmon filet to ensure optimal doneness.
- Mexican Street Corn Salad is optional but adds a wonderful contrasting flavor and texture to the tacos.
- For gluten-free options, use corn tortillas instead of flour tortillas.
- Prep Time: 20 minutes
- Cook Time: 1 hour (45 minutes smoking + 15 minutes finishing or 20-28 minutes grilling)
- Category: Main Course
- Method: Smoking
- Cuisine: Mexican-American Fusion
Keywords: Smoked Salmon Tacos, Purple Cabbage Slaw, Traeger Smoker Recipe, Grilled Salmon, Street Tacos, Healthy Fish Tacos, Summer Tacos
