1 ½cupscherry tomatoes,halved or quartered depending on size
¼cupdiced red onion
Lime juice from 1 lime,plus more for serving
½jalapeno,seeds removed and diced
3tablespoonschopped cilantro
2scallions,grilled and chopped
Salt and pepper or a pinch of the dry rub
Instructions
Mix the dry rub by combing all rub ingredients in a small bowl.
Prep the salmon by cutting it into filets, drizzle with olive oil and season the flesh side with kosher salt and the dry rub. Let sit while you make the salsa and prep the grill.
Set up the grill for medium-high heat grilling.
Make the salsa by combining all the salsa ingredients in a small bowl.
Grill the salmon by cooking the skin side down with the lid closed until the internal temperature reaches 135 to 140° F for medium.
Remove the salmon from the grill and rest it for a few minutes before flaking the flesh with a fork and removing it from the skin.*
Assemble the tacos with the salsa and sliced avocado on grilled tortillas.
Notes
For pieces of crispy salmon skin to add to your tacos, you can place it back on the grill for a few minutes to crisp up the other side.
Lightly oil and place the scallions on the grill for a few minutes to char before chopping and placing in the salsa.