Easy Salmon Tacos - packed with flavor and come together in 30 minutes - perfect for your next Taco Tuesday! Topped with lettuce, red cabbage, corn, pineapple and avocado cream.
Drizzle the salmon with 1 teaspoon olive oil. Season with salt and pepper then sprinkle with paprika, chili powder and rub into the salmon pieces.
Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add 1 teaspoon olive oil. Add the salmon flesh side down. Cook for 2 to 3 minutes per side or until skin is crispy.
Preheat grill to medium-high heat.
Clean and brush grill lightly with oil (using long tongs with a paper towel).
Place salmon on grill, and cover with lid. Cook for 3 minutes, or until cooked through.
Once the salmon has slightly cooled, peel skin away with a fork and shred into large chunks.
Char the tortillas on a gas stove or broil in the oven until the edges are lightly burnt. Fill each tortilla with avocado cream, lettuce, cabbage, avocado, pineapple, salmon and cilantro. Serve with radish slices and extra lime if desired.