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!
Salmon Tacos with Grilled Corn & Tomato Salsa
- 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
- 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.