Grilled Salmon Tacos with Grape Pico de Gallo

Grilled Salmon Tacos with Grape Pico de Gallo
California Table Grape Commission
  • Yield: 4 servings


1cup red seedless California grapes, chopped
1cup green seedless California grapes, chopped
1/4cup finely chopped white onion
1/2cup jalapeño pepper, seeded and diced
small pinch salt
1pound salmon filets
olive oil
pepper, to taste
12 small corn tortillas
2 limes, cut into wedges


  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

Nutritional Info *per serving

  • Calories 347
  • Fat 7 g
  • Cholesterol 59 mg
  • Potassium 611 mg
  • Carbohydrate 46 g
  • Fiber 5 g