Mexican Grilled Salmon Spicy Tacos

Chef Larry "Lee" White, Seafood Manager

Serves 6


2 pounds salmon fillets

1/2 cup cilantro finely chopped

1/2 cup lemon juice

5 cloves of garlic, finely chopped

2 teaspoons chili powder

1 teaspoon ground cumin

3 tablespoons HEB Basting Oil (Cooking Connection) (Primo Pic)

1 teaspoon kosher salt

1 teaspoon black pepper

1 large container fresh guacamole (Produce Department)

1 bag HEB coleslaw

1 container fresh HEB mild Pico de Gallo (Produce Department) (Primo Pic)

1 large pack HEB Homestyle Corn Tortillas (32 count)

8 oz. HEB sour cream

1 jar HEB That Green Sauce (Cooking Connection) (Primo Pic)

1 pack HEB Queso Poblano Chicken Sausage (Market) (Primo Pic)



  • Pre-heat grill to 450 degrees.
  • In a small bowl add the chili powder, garlic, cumin, salt, pepper, lemon juice, cilantro and Basting Oil and mix until incorporated.  Set aside until ready to use.
  • Add Basting Oil mixture over fish and place on the pre-heated grill skin side down and cook for about 3 to 4 minutes then turn the fish 45 degrees and cook for an additional 3 minutes.  Turn the fish over and cook for an additional 2-3 minutes or until cooked through to the desired degree of doneness.


  • In a small bowl combine sour cream and That Green Sauce and mix until combined.  Add the coleslaw to the wet ingredients and toss.


Queso Poblano Chicken Sausage

  • Cook 4-5 minutes per side or until internal temperature reaches 165.
  • After the sausage is cooked, cut into bite size pieces and serve on side of the salmon taco.


Building Your Taco


  • Heat tortillas to desired doneness. 
  • Add coleslaw first on the taco
  • Add grilled salmon
  • Add two spoonfuls of fresh Handmade Guacamole
  • Finish with HEB Pico de Gallo


Serve sausage as a side to the taco 

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