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
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)
- Preheat grill on medium-high heat for at least 10 minutes.
- Drizzle salmon pieces on both sides with olive oil. Sprinkle flesh side with chopped oregano, chili powder, and salt and pepper.
- In a small bowl, mix Greek yogurt and mayonnaise together and stir well to combine.
- 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.
- 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.
- 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.
- 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!