Ingredients
Avocado and Corn Salsa
- 3 Large Avocados, Peeled, Cored and Diced
- 1 Can Whole Kernel Corn (Drained)
- 1/3 Cup of Diced Red Onion
- 1 Bunch Cilantro, Chopped
- 1 Jalapeño (Diced)
- 2 Garlic Cloves, Minced
- 1 Lime, Juiced
- 2 Teaspoons of Olive Oil
- 2 Tablespoons of Apple Cider Vinegar
Salmon Tacos
- 2 Lb. of Salmon, Skinned (Any Pin Bones Removed)
- 2 Tablespoons of Olive Oil
- 1 Lime
- 1 Teaspoon of Ground Cumin
- 1 Teaspoon of Chipotle Chili Powder
- 1 Teaspoon of Onion Powder
- 1 Teaspoon of Paprika
- 1 Teaspoon of Ground Coriander
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon of Black Pepper
- 10 Corn Tortillas, Warmed
- 2 Cups of Red Cabbage, Thinly Sliced
- 1/2 Cup of Crumbled Cotija Cheese
Steps
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To assemble to Avocado and Corn Salsa, in a mixing bowl add ingredients from Avocado and Corn Salsa ingredient group. Season with salt and pepper to taste. Gently mix everything together, being careful to not mash avocado to much.
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For the salmon, in a mixing bowl whisk together olive oil, juice from 1 lime, chipotle chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Rub mixture over both sides of salmon.
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Preheat the griddle to medium heat. Place salmon on griddle and cook about 3 minutes per side. Remove salmon from griddle and break into chunks.
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Turn griddle to high heat. Put the corn tortillas on griddle to warm them up, about 30 second to 1 minute per side.
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To assemble tacos, layer salmon in tortilla. Add sliced cabbage and avocado salsa. Top with cotija cheese and squeeze fresh lime juice over the top.
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