1cup Mexican sour cream w saltCasique Ranchero Crema Con Sal
1/2cupCotija Cheese, grated
2limesjuice
1/2jalapeño, seeded and diced
1tbsp Chipotle Tabasco suce
1-2tsphoney
1/2tsp black pepper
Blackened Salmon Tacos
12tortillas, grilled flour or corn
66-8 oz portions of salmon
1.5tsp kosher salt
1tsp fresh cracked black pepper
1tsp garlic powder
1 tsp dried oregano
1tsp 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