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Chamoy Salmon Tacos With Watermelon Pico de Gallo

Chamoy salmon tacos
Prep Time
25 min
Cook Time
10 min
Yields
4 servings

Chamoy is a sauce that hails from Mexico. It’s made from dried pickled fruit and chilies. It’s salty, sweet, and just a little bit spicy. These Chamoy Salmon Tacos feature juicy chunks of grilled salmon slathered in a sweet and tangy honey chamoy glaze nestled into blue corn tortillas. The salmon is topped with a spicy and refreshing Watermelon Pico de Gallo, slices of avocado, and a few sprigs of fresh cilantro.

Related: Pulled Jackfruit Tacos Are a Plant-Based Must-Try

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ingredients

Watermelon Pico de Gallo

¼
watermelon, diced
½
white onion, diced
1-2
jalapenos, quartered and diced
¼
cup fresh cilantro, finely chopped
2
cloves garlic, minced
1
lime, juiced
1
tsp salt
1
tsp ground cumin

Chamoy Salmon

2
salmon fillets, skinned and cut into chunks
1
Tbsp olive oil
1 ½
tsp salt
¼
cup honey
¼
cup chamoy

Tacos

12
corn tortillas
1
avocado, sliced thin
Fresh cilantro
Tajín, for sprinkling
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directions

Ingredients for chamoy salmon tacos
Step 1

Place all the pico de gallo ingredients in a bowl and stir to combine. Transfer to the fridge and let sit for 30 minutes. Drain off any excess liquid before serving.

Watermelon pico de gallo ingredients in a bowl
Step 2

Place the salmon in a large bowl and add the salt and olive oil. Toss to coat. Thread 2-3 pieces of salmon onto a metal skewer. Repeat until you have 10-12 skewers.

Salmon on skewers on a plate
Step 3

In a small bowl, whisk to combine the honey and chamoy. Set aside.

Step 4

Oil a cast iron griddle or a grill. Heat over high and add the salmon skewers. Grill until the fish releases from the grill. Pulling it prematurely could cause it to tear.

Salmon skewers on a grill
Step 5

When the fish is almost done, brush it with the chamoy mixture. Flip the fish and brush the opposite side. Let the fish cook for 30 seconds more.

Step 6

Transfer the salmon to a plate and brush it with a little more of the glaze.

Salmon skewers brushed with chamoy glaze
Step 7

Slide the salmon off of a skewer into a warm corn tortilla. Top the salmon with a spoonful of pico de gallo, a few avocado slices, a couple of sprigs of fresh cilantro and a sprinkle of Tajin. Repeat with the remaining tortillas and serve immediately.

Chamoy salmon tacos

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