Grilled Paprika Salmon Tacos

Grilled Paprika Salmon Tacos

Serves 4 / Time 1 hr

For the Salmon filets
1.5 - 2 lbs salmon filet
3 tablespoons olive oil
2 teaspoons paprika
2 cloves garlic, minced
1 teaspoon salt

For the toppings
½ green cabbage, very thinly sliced
1 cup grape tomatoes, chopped
feta, crumbled
2 avocados
1 lime, juiced
8 corn tortillas

For the Quick Pickled Red Onions
½ red onion, thinly sliced
½ cup apple cider vinegar
3 tablespoons sugar
½ teaspoon kosher salt

1/ 6 hrs prior, make the pickled red onions. Combine red onion, apple cider vinegar, sugar & salt. Stir to combine until the sugar and salt have dissolved. Let sit on counter until meal is served. Drain prior to eating.

2/ 30 minutes prior to grilling, combine olive oil, paprika, minced garlic & salt into a small dish and whisk to combine. Place salmon filets in a large dish, such as a baking pan, and cover with paprika mixture. Let sit while grill preheats.

3/ Mash avocados with the juice from 1 lime, Season with salt.

4/ Preheat grill to medium high heat. Grill the salmon filets skin side down for 3-4 minutes, flip filets & cook an additional 5 minutes.

5/ While salmon is grilling, prepare the tortillas. Wrap the tortillas in a damp paper towel and heat in microwave for 20 seconds, or until warm.

6/ Assemble the tacos. Take a corn tortilla and spread the mashed avocado on top. Place several chunks of salmon on top and add the toppings you wish.