1/4cupthinly sliced or diced red onion, about 1/4 of a small one
1/4cupfreshly diced cilantro, plus a little extra for garnish
sea salt, to taste
pepper, to taste
1avocado, sliced or some guacamole
Tortillas of your choice, I like corn tortillas for this one or siete almond flour
1lime, 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.