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Pulled BBQ Salmon Tacos

IngredientsSeafood, Vegetables, Bread
Day PartDinner
Menu PartEntree
pulled bbq salmon tacos

Source: High Liner Foods

Diversify your menu and give customers something new to rave about with the Pulled BBQ Salmon Tacos.


5 lbs. Pulled BBQ Salmon, heated as per instructions
20 corn tortillas
1 head iceberg lettuce, shredded thin
3 tomatoes, diced small
1 jalapeño, seeded and minced
1 red onion, minced
1/2 bunch cilantro, rough chopped
2 limes
1/8 cup extra virgin olive oil
1/2 bunch scallions, sliced thin on a bias
1 cup sour cream
Salt and pepper to taste


  1. Turn on grill.
  2. For pico de gallo - in a mixing bowl, mix tomatoes, jalapeños, red onion, chopped cilantro, olive oil, and the juice of one lime. Season mixture with salt and pepper. Toss. Reserve.
  3. When Pulled BBQ Salmon is hot, lightly grill tortillas, about 20 seconds each side. Place tortillas on plates or platters as desired. Place a 3-fingered pinch of shredded lettuce on top of grilled tortilla.
  4. Top lettuce with about 3-4 ounces Pulled BBQ Salmon. Top with about 1 tablespoon fresh pico de gallo. Top with a dollop of sour cream and finely sliced scallions.
  5. Cut remaining lime into wedges and place next to each taco. Serve.

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