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Salmon Tacos With Peach and Cucumber Salsa

End Summer on a High Note With Peach-Salsa-Topped Salmon Tacos

The following post was written by Liesl Maggiore, who blogs at Lieslicious and is part of POPSUGAR Select Food.

These puppies are perfect for Summer grilling . . . all the fillings are in prime season, salmon included. Yes, fish does have a "season," and it's full-on salmon time right about now.  

The fish pairs perfectly with a sweet, crunchy, and creamy peach and cucumber salsa packed with all sorts of Summer produce. It's such a healthy and delicious quick dinner . . . one of my absolute favorites!

Grilled Salmon Tacos With Peach and Cucumber Salsa

Serves: 4


1 pound salmon with skin, about 1-inch thick, cut into 3 equal pieces
2 tablespoons olive oil
1/4 cup chopped fresh oregano
1 teaspoon chili powder
Kosher salt and fresh ground pepper
1/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 peach, diced
1 medium tomato, diced
2 tablespoons chopped cilantro
2 green onions, green and white parts chopped
1/4 cup Persian cucumber, diced
1 tablespoon lime juice
1/2 avocado, diced
8 corn tortillas
Cholula (or your favorite hot sauce)
Lime wedges


  1. Preheat grill on medium-high heat for at least 10 minutes.
  2. Drizzle salmon pieces on both sides with olive oil. Sprinkle flesh side with chopped oregano, chili powder, and salt and pepper.
  3. In a small bowl, mix Greek yogurt and mayonnaise together and stir well to combine.
  4. In a medium bowl, combine the peach, tomato, cilantro, green onion, cucumber, lime juice, and a pinch of salt. Stir to mix flavors. Gently fold in diced avocado.
  5. Oil grill grates and place salmon, skin side down, on grill. Close lid and cook for 4 minutes. Flip, close lid, and cook for another 4 minutes. Remove from grill, cover with foil, and let rest 5-10 minutes. When ready to serve, remove skin and coarsely break up fish for the taco filling. Sprinkle with a little more salt.
  6. An easy way to warm up a stack of tortillas is to wrap them in a damp paper towel and microwave for 20-30 seconds. Remove them, carefully unwrap them (steam may be hot!), shuffle the stack a bit, rewrap, and heat for 15 more seconds. They will keep warm for a while when wrapped in aluminum foil.
  7. To assemble, fill corn tortillas with a little fish, a bit of white sauce, and a generous spoonful of salsa. A little squeeze of lime and a couple dashes of Cholula (or whatever you like), and you're good to go!
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