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Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw

Avocado cabbage slaw makes for a refreshing topping to cumin-rubbed salmon inside warm corn taco shells.

Recipe brought to you by Fresh Avocados - Love One Today®. Skill Level: Intermediate

10 min Prep
20 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 424
Protein 23.1g
Total Carbohydrates 46.1g
Dietary Fiber 12.2g
Net Carbohydrates 33.9g
Sugar 12.3g
Total Fat 18.1g
Saturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 46.8mg
Sodium 254.1mg
SmartPoints® 8.0


  • 12 ounces salmon fillet
  • 1 teaspoon ground cumin, divided
  • 1/4 teaspoon ground black pepper
  • 2 cups Hass avocado, diced, divided for dressing and slaw
  • 1/4 cup white vinegar
  • 2 Tablespoons water
  • 1 Tablespoon sugar
  • 4 cups green cabbage, sliced
  • 2 cups grated carrots
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon ground black pepper
  • 8 corn tortillas
  • 1 cup pico de gallo


  1. Sprinkle the salmon fillets with half of the cumin.
  2. Wrap the salmon in aluminum foil and grill over medium heat for 10 to 12 minutes, turning once, until cooked through.
  3. While the salmon fillets are cooking, make the cole slaw dressing in a blender. Place half the diced avocado, the vinegar, water, sugar and remainder of the cumin in the blender. With the blender on the puree setting, blend until smooth. 
  4. In a large bowl, combine the cabbage, carrots, onion, cilantro, pepper and remaining diced avocado. 
  5. Pour the dressing over cabbage mixture and toss gently.
  6. Wrap the tortillas in aluminum foil and place on the grill for 4 minutes, turning once until warm.
  7. Fill each tortilla with salmon, pico de gallo and and 1/3 cup of the Avocado Carrot Cole Slaw. Enjoy two tacos per serving.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: Hass Avocado Board