Chile Lime Salmon Tacos

Chile-Lime Salmon Tacos

  • 1 1/2 pounds salmon
  • 1 package of small whole-wheat tortillas
  • 1 ear of fresh corn on the cob
  • 1 cup shredded red cabbage
  • 1 avocado
  • 2 tomatoes
  • 1 mango
  • 2 scallions
  • 2 limes
  • salt and pepper
  • 1/2 tsp chile powder
  • 2 Tbs olive oil

Heat a cast-iron grill pan on medium-high heat.  Remove the husk and silk from the corn, rub with 1 Tbs olive oil, and char on the grill pan until corn is cooked.  When corn is nicely charred, allow to cool for several minutes before slicing off the cob.

Meanwhile, make the salsa.  Dice the avocado, mango, tomato and scallions.  Add the zest and juice of one lime, and season mixture with salt and pepper, and set salsa aside.

Remove the skin from the salmon.  Season with additional lime juice, salt, pepper and chili powder.

Heat 1 Tbs olive oil in a non-stick skillet over medium heat.  Cook the salmon for 3-4 minutes on each side, until the outside is seared, and the center is a pink medium-rare doneness.

Finally, assemble your tacos with some flaked salmon, a spoonful of salsa, freshly charred corn kernels, and shredded cabbage.  If desired, you can also add a sprinkling of shredded jack cheese.

Original Blog Post:  Chile Lime Salmon Tacos
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