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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