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For the salsa:
- 2 cups corn kernels (about 3–4 ears of corn)
- 1/4 cup diced red onion
- 1 jalapeno pepper, minced (seeds and ribs removed if you don’t want the heat)
- 1 tablespoon lime juice (from 1/2 lime)
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
- 1–2 avocados, diced
For the tacos:
- 1.5 lbs salmon
- 1 1/2 tablespoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 8–10 corn tortillas
- 1/2 cup grated cojita cheese
- Optional toppings: sliced red cabbage, cilantro
Instructions
For the salsa:
- In a medium bowl, mix together corn, onion, jalapeno, lime juice, cilantro, salt and avocado until combined. Store in the refrigerator until ready to serve with tacos.
For the tacos:
- In a small bowl, whisk together smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, salt and pepper until combined.
- Rub seasoning onto salmon filets or place seasoning onto shallow bowl or plate and press salmon, flesh side down, into the rub, coating the entire filet.
- In a cast iron pan, heat olive oil over medium heat. Once the oil is hot, place salmon flesh side down into the pan, cooking until blackened, about 2-3 minutes. Flip salmon over, skin side down, and cook until internal temperature reaches 145 degrees F, about 5-10 minutes, depending on thickness. If salmon is thick (over 1.5 inches), you may need to flip salmon over onto its sides to help it cook faster.
- Divide flaked salmon and cabbage among tortillas and top with corn and avocado salsa, cojita cheese, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Tacos
- Method: Cast Iron
- Cuisine: Mexican
