Blackened Salmon Tacos with Street Corn Salad

May
3

This is the most delicious Cinco de Mayo menu ever! The blackened salmon is incredible on tacos and this street corn salad is out of this world. I could not stop eating it. It has a creamy spicy dressing that goes so well with the fresh roasted corn- this one is a winner for sure!

Print Recipe

Blackened Salmon Tacos with Street Corn Salad

Servings: 8

Ingredients

Street Corn Salad

• 8 ears fresh corn
• 1/2-1 cup fresh cilantro
• 1 shallot, minced
• 2 tbsp fresh chives, chopped
• 1 cup Mexican sour cream w salt Casique Ranchero Crema Con Sal
• 1/2 cup Cotija Cheese, grated
• 2 limes juice
• 1/2 jalapeño, seeded and diced
• 1 tbsp Chipotle Tabasco suce
• 1-2 tsp honey
• 1/2 tsp black pepper

Blackened Salmon Tacos

• 12 tortillas, grilled flour or corn
• 6 6-8 oz portions of salmon
• 1.5 tsp kosher salt
• 1 tsp fresh cracked black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil

Instructions

Street Corn Salad

• preheat oven to 425
• remove corn from the husks and place on a baking sheet 
• season corn with about 1 tbsp olive oil, 1/4 teaspoon of salt and black pepper
• roast for 10-15 minutes 
• for the dressing, add the grated Cotija cheese, Mexican sour cream, 1/2 cup chopped cilantro, diced jalapeño, honey, Chipotle Tabasco, juice of 1 lime and pepper together in a bowl and mix 
• when the corn had cooked and cooled, remove the corn from the cob using a large knife and place in a serving bowl
• add the dressing to the corn and add the minced shallot and chives, cover and refrigerate for at least 30 mins before serving 
• garnish with the remaining cilantro and juice of 1/2 lime before serving

Blackened Salmon Tacos

• Preheat the oven to 500 degrees 
• mix the blackening seasoning by combining the salt, pepper, dried oregano, garlic powder, thyme, paprika and cayenne together in a bowl
• place the salmon on a parchment lined baking sheet and drizzle each piece with some of the olive oil just so the top is lightly coated 
• portion out the blackening seasoning evenly and top each salmon portion with the seasoning being sure to make sure the entire top is coated with seasoning 
• drizzle the top with a tiny bit more olive oil and roast for 15 mins
• char the tortillas over an open flame being careful not to burn them
• when the salmon has cooked, remove the skin and flake it using a fork 
• add the salmon to the tortillas, top with the cold Street Corn salad, some Chipotle Tabasco and garnish with cilantro and lime juice 

Notes

This recipe feeds 6-8 people. I doubled the Blackened Salmon recipe, so see original recipe for smaller portions