Grilled Salmon, Corn & Avocado Tacos
My goal for these tacos was to keep everything on the grill. No oven or stovetop needed. All you need is about 10 minutes for a quick prep in the kitchen to get the veggies/toppings ready and then about 10ish minutes on the grill for the salmon and corn.
Ingredients
- Salmon: See salmon recipe below (all you need is the salmon and spices!)
- 2 cups shredded red cabbage, (about 1/2 medium red cabbage) *I tend to add more red cabbage on my tacos than others, so 1 cup maybe enough for some.
- 2 ears corn, , husked
- 1 tablespoon olive oil
- 2 ripe avocados
- juice of 1 lime
- kosher salt, , to taste
- 1/2 cup cotija cheese, , crumbled
- 1/2 cup fried corn
- tortillas, , 1-2 per person (depending on size/preference)
Instructions
Prepare your veggies so everything is good to go once the salmon is done:
- Shred your cabbage. I like to use a mandolin for this and use the finest setting so the cabbage is very thin.
- Chop fried corn just like you would almonds or walnuts. I tend to keep the pieces on the bigger side, but chop them just a bit so they are crumbled.
- Slice avocados thinly. It's up to you if you prefer to serve them sliced or mashed. If serving mashed, add in the juice of 1 lime and be sure to season with salt.
Grill the salmon and corn:
- Make the spice/dry rub per instructions below in my sweet & spicy chili rubbed salmon recipe.
- Preheat grill to medium/high (about 400-500 degrees).
- Pat salmon dry of any excess water or liquid. Then pat on the spice mixture onto the top of the salmon. Place salmon in a large foil boat. Place foil boat directly on grill and grill salmon until the inside (at the thickest point) registers 120-125 degrees, about 9-11 minutes. Be sure the grill stays at an internal temperature of 400-500 degrees to keep cooking even and uniform.
- Rub corn with just a bit of olive oil and place ear of corn directly on grill. Grill corn for the same amount of time while the salmon cooks, about 9-11 minutes. Check every few minutes to turn and get char around the corn. If you prefer your corn more charred, keep it on the grill for another 5 or so minutes.
Assembly:
- Let salmon rest for about 5 minutes before cutting into or serving. Serve all ingredients buffet style and let people assemble their own tacos.
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!