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.
Watermelon Pico de Gallo
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.
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.
In a small bowl, whisk to combine the honey and chamoy. Set aside.
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.
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.
Transfer the salmon to a plate and brush it with a little more of the glaze.
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.