Grilled salmon tacos with chipotle lime yogurt

Grilled salmon tacos with chipotle lime yogurt

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(24 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4
Grill healthy fish with chipotle spice then serve with cabbage salad, coriander and chilli in soft tortillas

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal297
  • fat15g
  • saturates3g
  • carbs8g
  • sugars7g
  • fibre5g
  • protein33g
  • salt1.5g
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  • 1 tsp garlic salt



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 tbsp smoked paprika
  • good pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 500g salmon fillet
  • 200ml fat-free yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 1 tbsp chipotle paste or hot chilli sauce
  • juice 1 lime



    The same shape, but smaller than…

To serve

  • 8 small soft flour tortillas, warmed



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • ¼ small green cabbage, finely shredded
  • small bunch coriander, picked into sprigs
  • few pickled jalapeno chillies, sliced
  • lime wedges, to serve



    The same shape, but smaller than…

  • hot chilli sauce to serve, (optional)


  1. Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.

  2. Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.

  3. Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

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Comments, questions and tips

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25th Jul, 2012
Such a quick & delicious weeknight supper - on the table in less than 15 minutes! Have made it about 5 times now, chopping the veggies as the fish is cooking. Fish is juicy and perfectly spiced. Used soft corn tortillas instead and subbed other veggies (crunchy lettuce, juicy tomatoes and creamy avocado) but however you make it - its a real winner!
18th Jul, 2012
Quick and easy to make, and really nice. Used shredded lettuce instead of cabbage. Will definitely make this again.
17th Jul, 2012
One of my favourite discoveries in recent months! And a rare one in that the amounts of each ingredient were spot on. I would say not to add any *extra* salt though, the garlic salt was enough.
16th Jul, 2012
Should have been 5 stars
16th Jul, 2012
We liked this recipe, the fish was tasty and filling, and it felt like a healthy alternative to a kebab. We will be making this again. I did reduce some of the spices, so my young son could eat it.


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