Salmon Tacos With Grapefruit Salsa


Fish tacos get new life with a subtly spicy salmon filling.

Salmon Tacos With Grapefruit Salsa

Greg DuPree

Prep Time:
30 mins
Total Time:
30 mins

File these fish tacos under speedy 30-minute dinners. A smoky and subtly spicy rub made with cumin, smoked paprika, and crushed red pepper seasons salmon fillets perfectly. After the salmon is cooked, large and tender chunks mingle with a bright and citrusy salsa that makes you feel like you’re eating tacos by the beach. The grapefruit and avocado salsa is juicy and creamy at the same time, and it’s studded with jalapeños for an extra kick. If you’re hosting, pair these with a paloma, a grapefruit and tequila-based cocktail, for a memorable meal.


  • 4 salmon fillets

  • 3/4 tsp ground cumin

  • 3/4 tsp smoked paprika

  • 1 1/4 tsp kosher salt

  • 1/2 tsp crushed red pepper

  • 2 tbsp olive oil

  • 1 avocado, chopped

  • 1 large grapefruit, peeled, sliced into sections over a bowl, and chopped into 1/2-in. pieces, juice reserved

  • 1/2 cup fresh cilantro

  • 3 medium scallions

  • 1 jalapeno, finely chopped

  • 12 corn tortillas, warmed

  • 1 tbsp sour cream


  1. Pat salmon dry. Stir together cumin, paprika, 3/4 teaspoon salt, and crushed red pepper in a small bowl. Sprinkle mixture on flesh sides of fillets.

  2. Heat a large cast-iron skillet over medium-high; add oil. When oil is hot, carefully place salmon in skillet, skin side down. Reduce heat to medium and gently press each fillet with a spatula to flatten. Cook until salmon is opaque 3/4 of the way up sides, 6 to 7 minutes. Flip and cook until just cooked through, 1 to 2 minutes.

  3. Stir together avocado, grapefruit, grapefruit juice, cilantro, scallions, jalapeño, and remaining 1/2 teaspoon salt in a medium bowl.

  4. Break salmon into large pieces and serve on tortillas with grapefruit salsa and, if using, sour cream.

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