Jerk Salmon Tacos + Avocado Cilantro Lime Sauce

Overhead shot of Jerk Salmon Tacos with Avocado Cilantro Lime Sauce

4.96 from 21 votes

Jerk Salmon Tacos + Avocado Cilantro Lime Sauce

Make the best Jerk Salmon Tacos with your choice of Avocado Cilantro Lime Sauce or Green Goddess Sauce for a delicious, new Taco Tuesday meal!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Keyword: avocado, baked, caribbean, dairy-free, dinner, easy, food, gluten-free, healthy, homemade, indulge, Jamaican, mini, pineapple, recipe, salmon, savory, seafood, spicy, tacos

Servings: servings

Calories: 469kcal

Author: Shanika

Ingredients

JERK SALMON:

1 lb. wild-caught Sockeye salmon (You can also use regular salmon fillets also)
2 Tbsps Extra virgin olive oil
1-2 Tbsps Homemade Jerk Dry Rub Seasoning

TACOS:

6 homemade Soft Flour or corn tortillas, charred (See Notes!)
Herb roasted tomatoes (See Notes for Recipe!)
Chopped red cabbage (I use about 2 cups chopped cabbage)
½ red onion, chopped, optional
2 Jalapeños, roasted
Pineapple chunks, roasted or charred

OPTION #1 - AVOCADO CILANTRO LIME SAUCE:

1 ripe Haas avocado, peeled + pitted
½ cup fresh cilantro, stems removed
¼ cup Extra virgin olive oil
1 garlic clove, minced
1 lime, freshly-squeezed
3-4 Tbsps water
¼ teaspoon sea salt

OPTION # 2 - GREEN GODDESS SAUCE:

1 cup vegan mayonnaise
½ cup chopped kale
¼ cup Extra virgin olive oil
handful of fresh cilantro (That's about ½ cup)
1 lime, freshly-squeezed
2 garlic cloves, minced
1 Jalapeño, chopped
1 tablespoon apple cider vinegar
2 tablespoon water or Almond milk (You can use your fave plant-based milk)

US Customary - Metric

Instructions

TO ROAST THE VEGGIES + PINEAPPLE:

Be sure to roast your veggies in the oven at this point. See Roasted Herb Tomatoes recipe for instructions on how to roast all veggies and the pineapple chunks.

TO MAKE THE JERK SALMON:

Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.
Season your washed and patted dry salmon with the olive oil + homemade jerk seasoning, rubbing everything atop salmon until completely coated. Add all salmon to baking sheet and roast (on the top rack) for 15-20 minutes or until fully cooked through. NOTE: When done, salmon should "flake apart" when touched gently.
Remove from oven and using two forks, gently pull the flesh apart until entirely "shredded" and in medium to large chunks. Set aside.

OPTION #1 - AVOCADO CILANTRO LIME SAUCE:

Place all the ingredients into a food processor or blender and process/blend until combined and full broken down and smooth, about 10 seconds or so. NOTE: Scrape down sides using a rubber spatula + process/blend again if needed.

OPTION #2 - GREEN GODDESS SAUCE:

Add all ingredients into a high-powdered blender and blend until sauce becomes creamy and smooth. Set aside in the refrigerator until ready to use.

CHAR OR WARM TORTILLAS:

To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.

ASSEMBLY:

To assemble tacos, add a bit of chopped cabbage atop a charred tortilla followed by: roasted tomatoes, chopped jalapeños, onions, a few spoonfuls of shredded jerk salmon, and pineapple chunks. Repeat until desired amount of tacos are made. Garnish with your choice of homemade sauce.
Bon Appetit!

Notes

STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
GLUTEN-FREE OPTION: To make these tacos gluten-free, simply substitute tortillas with great GF-friendly tortillas made from quinoa flour, chickpea flour, etc. Siete Foods has great ones!
JERK SEASONING (STORAGE): You can keep leftovers in a small tightly sealed jar and at room temperature for up to 6 months like your other herbs + spices.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Jerk Salmon Tacos. Everything from my fave high-powered blender, baking sheets, wooden spoons, mixing bowls, and more.
HERB ROASTED TOMATOES: To see the recipe, tap this link.

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