Salmon tacos with a spiced coffee rub

Cinco de Mayo is sadly not a day we celebrate here in South Africa, but I really wish we did. I adore Mexican cuisine and flavours. So I acknowledge the day here on Drizzle and Dip, and share this delicious recipe for salmon tacos with a spiced coffee rub, which was one I developed recently for a Crush Online Magazine article.

Fish tacos are amongst my best and the combination of coffee and spices on grilled salmon is surprisingly delicious. To avoid the fish sticking on the grill, I suggest cooking it under an overhead grill (broiler) or oven roasting it in a very hot oven (200 C). You could also try barbecuing it on a wooden plank.

Flake chunks of the warm salmon and serve these wrapped in flour tacos or tortillas with a simple salsa of chopped tomatoes, red onion and finely chopped pickled jalapeno chilli. Or any tomato salsa you prefer. I like to keep it quite simple here as there are a lot of flavours going on. Garnish them with thinly shaved cabbage for crunch, fresh lime wedges and coriander for freshness.

Recipe serves 4

Salmon tacos with a spiced coffee rub recipe

This spicy coffee rub make these salon tacos so delicious with an incredible depth of flavour. 

Print Recipe

Ingredients

• 550- 650 grams salmon fillet

coffee spice rub:

• 2 Tbsp brown sugar
• 2 tsp ground coffee
• 1 tsp whole peppercorns
• 1/2 tsp ground cumin
• 1/2 tsp chilli powder
• 3/4 tsp salt

Instructions

• Place all the ingredients in a spice grinder and pulse until it turns into a fine powder. Be careful not to inhale this when you open the lid.
• Rub both sides of the salmon fillet or fillets, place on a lined oven tray and cook under a hot grill for about 10 – 15 minutes until the flesh is just cooked through and flakes when you pull it apart (time is completely dependent on the thickness of the fish – watch it closely)
• Lightly grill flour tortilla’s or tacos until they just start to brown (or microwave for 10 seconds on high). Serve all the elements separately for people to assemble their own tacos.

Notes

Store leftover salmon in a sealed container in the fridge for up to 3 days.

Author: Sam Linsell

Happy Cinco de Mayo if you celebrate and don’t forget to whip up my favourite Mexican cocktail: The Paloma

More of my Mexican-inspired dishes you might like:

The best ostrich (or beef) chilli recipe (New York Times)

Salmon tacos with spiced coffee rub

Viral high-protein beef taco bowls with sweet potatoes

Mexican short-rib tacos

Esquites (Mexican corn salad)

Salad nachos with home-preserved zesty salsa

Quesadillas with corn & red pepper relish

Chipotle chicken burrito bowl with avocado and lime crema

Chipotle chicken enchiladas

My perfect huevos rancheros with chipotle

Pomegranate Guacamole

The perfect Paloma cocktail

Tequila lime & honey chicken

How to make a basil mojito

Beer-battered fish tacos with spicy slaw

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