Salmon Tacos with Grilled Corn & Tomato Salsa

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I’ve been loving these salmon tacos as an easy weeknight meal. This sweet & spicy chili rubbed salmon is packed with flavor and even though it is technically a fish taco, it tastes and feels very different than your normal fish taco with white fish.

My favorite way to do these- cook the salmon the night before (as a separate dinner), and then use the leftovers for these tacos the next night. This way, you can literally make these tacos under 20 minutes for a quick but delicious meal.

Use corn tortillas to accentuate the grilled corn flavor. And don’t skimp on the avocado or guac on top!

5 from 1 vote

Salmon Tacos with Grilled Corn & Tomato Salsa

Servings 2 servings
Total Time 20 mins

Ingredients

  • 1/2 pound Sweet & Spicy Chili Rubbed Salmon (I usually make this the day before and then do these tacos as leftovers the next day)
  • 1 cup baby tomatoes sliced in half or quartered
  • 1 ear corn husked
  • 1/4 cup thinly sliced or diced red onion about 1/4 of a small one
  • 1/4 cup freshly diced cilantro plus a little extra for garnish
  • sea salt to taste
  • pepper to taste
  • 1 avocado sliced or some guacamole
  • Tortillas of your choice I like corn tortillas for this one or siete almond flour
  • 1 lime for a fresh squeeze of lime juice before serving

Instructions

  • Preheat grill or broiler. Directly place corn on grill or under broiler for about 5-6 minutes, rotating occasionally for even browning. Let cool slightly and then cut kernels off.
  • Toss corn with baby tomatoes, red onion, cilantro, and a bit of sea salt and pepper (note: if you have some who don’t like cilantro, omit here and then just top it as a garnish for those who want).
  • Char tortillas using a medium cast-iron skillet (a nonstick is NOT the way to go for this one! It will smoke). Place cast-iron skillet over medium heat and place tortilla on top (dry; no oil). Once the bottom is brown and slightly charred, about 2 minutes, flip and repeat. Repeat for each tortilla. Yes, this takes a bit of time and can be skipped, but I think it makes a huge difference and highly recommend taking the 5 minutes to do it.
  • Assemble tacos: Add salmon & corn and tomato mixture to each taco. Top with sliced avocado or guac and a squeeze of lime if desired. Garnish with cilantro.
Course: Dinner, Main Course, weeknight dinner
Cuisine: Mexican, Summer
Keyword: Summer, Tacos

Join the Conversation

  1. Delicious and easy! I added some feta crumbles on top too!

    1. Feta sounds like a great addition!

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