These grilled Salmon Tacos are quick and easy to make, with the perfect sweet, spicy smoky flavor. Drizzled with a spicy, creamy Vietnamese style salsa, these tacos can be on the table in under 30 minutes!
If the salmon is still frozen, thaw it in the fridge overnight. Grill the salmon directly on the cedar plank on a 425 degree grill for 15-20 minutes (internal temperature of 145 degrees). Remove and let rest for 5 minutes.
Shred the salmon in chunks with a fork.
Build your tacos with the shredded lettuce, salmon, Serrano pepper, avocado, cilantro and drizzle them with creamy Vietnamese salsa.
Place ¼ cup the oil in a skillet and heat over medium heat. Fry the tortillas in batches about 1 minutes per side, until golden brown and pliable.
Add additional oil half way through when oil has been used up.
Creamy Vietnamese Salsa:
Blend all ingredients together in a blender. Refrigerate until ready to serve.
Be sure not to overcook the salmon - otherwise the fish will be dry. I typically only cook the fish for 15 minutes as I prefer it to be slightly undone in the middle (the safe temperature is 145 degrees).
Make the salsa spicier by adding an additional jalapeno pepper, or other hot pepper of your choice.
To make the salmon tacos milder, omit or reduce the amount of jalapeno in the salsa, as well as the fresh sliced Serrano peppers on the tacos.
Greek yogurt can be substituted for the sour cream if desired.