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Try these Grilled Salmon Tacos topped with Blueberry Coleslaw, avocado, limes, and cilantro. perfect for taco night and taco Tuesday. beautifuleatsandthings.com

Grilled Salmon Tacos with Blueberry Coleslaw

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 4
Author Beautiful Eats & Things


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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!