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I dare you to name a better pairing than tacos and tequila. This Grilled Peach Cooler pairs perfectly with my Blackened Salmon Tacos! This recipe is wonderful for company, it is so easy to make, you can prepare ahead and the clean up is easy peasy! So grab a napkin and get ready to dive in, because these tacos are going to go fast!
Why You’ll Love Blackened Salmon Tacos
Perfectly sweet and spicy charred salmon that is grilled to perfection, creamy avocado sauce and the perfect Cucumber Tomato Salsa to top it off. Trust me this is going to be something you want in your weekly rotation! And if that wasn’t good enough, you have the grilled peach cooler that can be made in large batch (perfect for company or just for yourself, no judgement!) that will have everyones mouth watering!
How to Prepare Blackened Salmon Tacos
Blackened Salmon Tacos
- Mix the honey and spices.
- Place the salmon on foil, brush with honey mixture. Grill about 10 minutes
- Mix together the cucumber, tomato, serrano, scallions, cilantro, lime and olive oil. Add salt to taste.
- Mix the avocado with sour cream and salt.
- Assemble the tacos and enjoy!
Grilled Peach Cooler
- Sprinkle the halved peaches some sugar, grill until charred on both sides, about 2 minutes per side.
- Remove skin and blend until smooth
- Add Teremana Blanco, lime juice, peach puree and agave to a pitcher. Mix and top with ice.
- Brush glasses with agave and rim with spicy sugar. Add a lemon wheel and that is it!
Substitutions and Variations
- You can swap out the salmon for your fish of choice!
- If you want to pop this in the oven instead, preheat your oven to 400°F and bake for 12-15 depending on the thickness of the salmon.
- If you want to add a little kick to Avocado Cream, add chopped jalapeño.
- For another taco option, try my Fusion Tacos.
Chef’s Tip
Make sure the peaches are ripe. If you have a hard time pitting the peaches, you can buy a peach pitter here.
Similar Recipes
Common Questions
You certainly can, preheat the oven to 400°F and bake the salmon for 12-15 minutes depending on then thickness. You’ll know it it done with it easily flakes with a fork.
You can. The cucumber-tomato salsa and the avacado Crema can both be prepared ahead and stored in the fridge. The salmon can be marinating in the honey chipotle sauce a few hours in advance in the fridge also.
These are great on their own. But you can also serve it with Syrian Rice, Cucumber Fennel Salad, or this Zucchini Recipe.
Blackened Salmon Tacos
Equipment
- 1 Grill
- aluminum foil
Ingredients
Blackened Salmon Tacos
- 2 lb Salmon
- 1/4 cup Honey
- 1 tbsp Smoked Paprika
- 2 tsp Chipotle Powder
- 1 tsp Garlic Powder
- 1 tsp Salt & Pepper
- 10 Corn Tortillas
Cucumber Tomato Salsa
- 1 pint cherry tomatoes, chopped
- 1 small cucumber, diced
- 1/4 bunch cilantro, chopped
- 2 scallions, chopped
- 1 serrano, chopped
- 1/2 lime
- 2 tbsp olive Oil
Avocado Crema
- 2 avocados, mashed
- 2 tbsp sour cream
Grilled Peach Cooler
- 20 oz Teremana Blanco Tequila
- 8 oz lime juice, fresh
- 13 peaches, halved
- Tajin and sugar, mix for spicy sugar to rim glass
- 5 oz agave nectar
- 1 lemon, wheeled for garnish
Instructions
Blackened Salmon Tacos
- Mix the honey and spices.
- Place the salmon on foil and brush the honey mixture all over. Grill until nice and perfect. About 10 minutes.*
- Mix together the cucumber, tomato, serrano, scallions, cilantro, lime and olive oil. Add salt to taste.
- Mix the avocado with sour cream and salt.
- Assemble the tacos and enjoy!
Grilled Peach Cooler
- Sprinkle the halved peaches some sugar, grill until charred on both sides, about 3 minutes per side.
- Remove skin and blend until smooth
- Add Teremana Blanco, lime juice, peach puree and agave to a pitcher. Mix and top with ice.
- Brush glasses with agave and rim with spicy sugar. Add a lemon wheel and that is it!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummmm 🤤