Grilled Salmon Tacos with Corn Salsa
Salmon fillets are rubbed with a Mexican spice blend and grilled until flaky. Top them with the grilled corn and poblano salsa and a dollop of chipotle crema.
Servings: 4 servings
Ingredients
- 8 corn tortillas
Salmon
- 1 pound sockeye salmon fillets
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 of a lime squeezed over the salmon after grilling
Corn Salsa
- 3 ears of corn, shucked
- 2 poblano peppers
- 1 jalapeño
- 1/3 cup diced red onion
- 2 tablespoons chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste
Chipotle Crema
- 1/2 cup plain non fat Greek yogurt
- 1/4 - 1/2 teaspoon chipotle chile powder
- 1/2 of a lime
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- In a small bowl whisk together the ingredients for the chipotle crema. Taste for seasoning, then cover and refrigerate until ready to serve.
- Combine the spices for the salmon then sprinkle them evenly over the fillets. Rub the corn, poblanos and jalapeño with olive oil and place them on a sheet pan or plate.
- Preheat grill to 400° F. and oil the grates. When the grill is hot place the corn, poblanos, jalapeño and salmon fillets on the grates then cover with the lid.
- Grill the salmon fillets for 3-4 minutes then flip them over and grill another 3 minutes or until the internal temperature is 120-125° F. Remove from the grill and rest for at least 5 minutes before removing the skin and flaking them.
- Grill the poblanos for 10-15 minutes, turning them occasionally. The skins should be nice and charred.
- Grill the corn and jalapeño for about 10 minutes total turning them occasionally so that all the sides get a little char.
- Take the peppers and place them in a bowl and cover with plastic wrap. Let them cool until you're able to handle them, about 10 minutes. Once they've cooled, rub or peel the skins off. Remove the core and seeds and dice.
- Cut the corn kernels off of the cobs and put them in a serving bowl along with the diced peppers.
- Add the diced red onion, cilantro, lime, salt and pepper to the corn mixture. Stir everything together and taste for seasoning.
- Warm the corn tortillas in the microwave or over the flame on a gas stove. Add some of the salmon to the tortillas and top with the corn salsa and chipotle crema.
Nutrition
Calories: 418kcal | Carbohydrates: 48g | Protein: 42g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 176mg | Fiber: 7g | Sugar: 10g