Looking for a fantastic taco recipe that’s bursting with flavor? Try these Grilled Salmon Tacos with Blueberry Coleslaw! They’re super easy to make, and perfect for taco night!
Thank you, U.S. Highbush Blueberry Council, for sponsoring this post. As always, all thoughts and opinions are truly my own.
My family LOVES tacos! They could literally eat them for every meal if I let them! Our taco nights usually consist of ground beef tacos, topped with lettuce, cheese, and salsa. Ground beef tacos are always a hit, but this time I wanted to try something a little different, so I decided to make these delicious Grilled Salmon Tacos topped with a Blueberry Coleslaw!
I know what you’re thinking—blueberry coleslaw?! This combo may sound a little eccentric, but it tastes AMAZING! Blueberries are extremely versatile, and they pair well in both sweet and savory recipes. They add the perfect amount of sweetness and a few health benefits too!
Did You Know…???
Blueberries may play a positive role in brain health. Evidence suggests that eating a diet containing a variety of vegetables, fruits, nuts, beans and seafood during adulthood is associated with lower risk of age-related cognitive impairment, dementia and Alzheimer’s disease.1-5
Plus, a growing body of scientific evidence is examining how blueberries can be part of eating patterns, such as the Mediterranean, DASH and MIND diets, to support brain health, especially as part of an overall healthy lifestyle.6-9
Since June is Alzheimer’s and Brain Health Awareness Month, now is the perfect time to help yourself to a brainful of blueberries and enjoy a tasty, drool-worthy recipe such as these Grilled Salmon Tacos with Blueberry Coleslaw!
How to Make Grilled Salmon Tacos with Blueberry Coleslaw
Like most of my recipes, this dish was extremely easy to prepare. Start by preparing the coleslaw. Simply place the blueberries, mayonnaise, and apple cider vinegar into a blender or food processor.
Blend until smooth and set aside. In a large bowl, combine shredded red cabbage and broccoli slaw mix.
Gently fold in the blueberry dressing, season with salt/pepper to taste, and place the coleslaw into the refrigerator until ready to use.
Next, it’s time to grill the salmon. Preheat a gas or charcoal grill to 450°F.
Brush each salmon fillet with olive oil, and generously season salmon fillets with salt and pepper. Place the salmon directly on the grill, skin side down, and cook for about 5 minutes.
Flip the salmon over and grill for an additional 2 minutes, skin-side up, or until cooked to your liking. Remove salmon from the grill and let rest for 5 minutes before breaking the salmon into chunks.
Now it’s time to assemble the tacos. Fill the warm tortillas with salmon and the blueberry coleslaw. Drizzle with fresh lime juice and top with cilantro for garnish, if desired.
The blueberry coleslaw was the perfect touch to these Grilled Salmon Tacos! And it added a healthy dose of nutrients to this recipe! I’m certain that this recipe will be making an appearance at our dinner table for Taco Tuesday!
For more information on blueberries and brain health, click HERE!
Grilled Salmon Tacos with Blueberry Coleslaw
- 1 cup blueberries fresh or frozen
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 cups red cabbage shredded
- 2 cups broccoli slaw mix
- 2 salmon fillets about 5-6 ounces each
- 2 tablespoons olive oil
- Salt/pepper to taste
- 4 flour tortillas warmed
- 4 lime wedges
- Optional: cilantro for garnish
To prepare the coleslaw: Place blueberries, mayonnaise, and apple cider vinegar into a blender or food processor. Blend until smooth and set aside. In a large bowl, combine shredded red cabbage and broccoli slaw mix. Gently fold in the blueberry dressing, season with salt/pepper to taste, and place into the refrigerator until ready to use.
Preheat a gas or charcoal grill to 450°F. Brush each salmon fillet with olive oil, and generously season salmon fillets with salt and pepper. Place the salmon directly on the grill, skin side down, and cook for about 5 minutes.
Flip the salmon over and grill for an additional 2 minutes, skin-side up, or until cooked thoroughly and to your liking. Remove salmon from the grill and let rest for 5 minutes before breaking the salmon into chunks.
To assemble the tacos: Fill the warm tortillas with salmon and a serving of the blueberry coleslaw. Drizzle each taco with fresh lime juice and top with cilantro for garnish, if desired. Enjoy!
1. 2020 Dietary Guidelines Advisory Committee: Systematic Reviews of the Dietary Patterns, Foods and Nutrients, and Health Outcomes Subcommittee. (2021). https://nesr.usda.gov/2020-dietaryguidelines-advisory-committee-systematic-reviews/dietary-patterns-subcommittee/dietary-patternsneurocognitive-health.
2. Ekstrand B, Scheers N, Rasmussen MK, Young JF, Ross AB, Landberg R. Brain foods – the role of diet in brain performance and health. Nutr Rev. 2020 Sep 29:nuaa091.
3. Gehlich K. H., Beller J., Lange-Asschenfeldt B., Köcher W., Meinke M. C., Lademann J. (2019). Fruit and vegetable consumption is associated with improved mental and cognitive health in older adults from non-Western developing countries. Public Health Nutr. 22 689–696. 4. Nurk E., Refsum H., Drevon C.A., Tell G.S., Nygaard H.A., Engedal K., and Smith A.D. 2010. Cognitive performance among the elderly in relation to the intake of plant foods. The Hordaland Health Study. Br. J. Nutr. 104(8): 1190–1201.
5. Miller MG, Thangthaeng N, Poulose SM, Shukitt-Hale B. Role of fruits, nuts, and vegetables in maintaining cognitive health. Exp Gerontol. 2017 Aug;94:24-28. doi: 10.1016/j.exger.2016.12.014. Epub 2016 Dec 21. PMID: 28011241.