Salmon Tacos with Avocado & Corn Salsa

Salmon Tacos with Avocado & Corn Salsa

Serves 4 Time: 40 minutes Difficulty: Intermediate


For the Salsa:

  • 3 firm-ripe avocados, peeled, pitted, and diced
  • 1 can whole kernel corn, drained
  • 1/3 cup red onion, diced
  • 1 bunch cilantro, chopped
  • 1 Jalapeno, diced
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 2 teaspoons olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper, to taste

For the Tacos:

  • 2 pounds Salmon, skinned and deboned
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • 1 teaspoon cumin, ground
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon coriander, ground
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 10 (5-inch) corn tortillas
  • 2 cups red cabbage, finely shredded
  • ½ cup crumbled cotija cheese
  • Lime slices, for serving


  1. Combine all the salsa ingredients in a medium mixing bowl. Gently mix, being careful not to overly mash the avocado. Season to taste with salt and pepper.
  2. In a separate 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.
  3. 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.
  4. Turn griddle to high heat. Put the corn tortillas on griddle to warm them, about 30 second to 1 minute per side.
  5. To assemble tacos, layer salmon in tortilla. Add sliced cabbage and avocado salsa. Top with cotija cheese and fresh lime juice over the top.

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