Grilled Salmon Tacos with Grape Pico de Gallo

  • Yield 4 servings

Fish tacos are re-imagined by the addition of crunchy grapes and flaky salmon.

Grilled Salmon Tacos with Grape Pico de Gallo



  1. Prepare a grill for cooking over medium heat.
  2. Put the grapes, onion, and jalapeño in a medium bowl. Season with salt and toss lightly. Cover and chill while you prepare the salmon.
  3. Brush the salmon lightly with olive oil, then season with salt and pepper. Grill for 4 to 5 minutes on each side, or until it’s cooked to your liking. Remove the salmon and keep it warm. Heat the tortillas briefly on the grill in batches until warmed.
  4. To serve, coarsely chop the salmon and divide it between the tortillas. Top each taco with a heaping tablespoon of grape pico de gallo and serve with lime wedges.

Recipe created by Patricia Bannan, MS, RD, for the California Table Grape Commission



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