Fire up the grill and enjoy easy salmon tacos with spicy salsa and a citrus crema. Leave the oven off and bring dinner outside with tender grilled salmon and a delightfully zingy grilled jalapeño and corn salsa. We love how simple and satisfying this recipe is -- perfect for warm summer nights.
Salmon Tacos with with Grilled Corn and Jalapeño Salsa and a Lime Crema
Serves 4 - 6
Salmon Ingredients:
1/2 lb salmon filet
1 tablespoon olive oil
1/4 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon garlic salt
Lime Crema Ingredients:
1 lime, zested and juiced
1 cup sour cream
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon chili powder
1/4 teaspoon salt
Spicy Corn Salsa Ingredients:
2 ears sweet corn
2 jalapeños
2 tablespoons olive oil, plus more for prepping the corn and jalapeños
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper
1/2 red onion, finely diced
1 lime, zested and juiced
1 clove garlic, minced
1/2 cup cilantro, chopped
2 green onions, chopped
4 oz cotija cheese, crumbled
Serve with:
Corn or flour tortillas
Lime wedges
Cilantro sprigs
Directions:
1. In a wide-mouthed jar, whisk together the lime crema ingredients until well combined. Cover and refrigerate until ready to use.
2. Preheat a grill to medium-high heat. Rub the salmon filet with olive oil, paprika, cumin, and garlic salt. Cover and refrigerate for 15 minutes to let the flavors meld.
3. Use a pastry brush to brush the ears of corn and jalapeños with olive oil and sprinkle with salt and pepper. Set aside.
4. Prepare the rest of the corn and jalapeño salsa ingredients by dicing the onion, zesting and juicing the lime, mincing the garlic, chopping the cilantro and green onions, and crumbling the cotija. Combine these ingredients in a medium-sized mixing bowl. Drizzle with 2 tablespoons of olive oil. Use a spoon to carefully mix. Cover and refrigerate until ready to use.
5. Grill the salmon, corn, and jalapeños over medium-high heat for 5-8 minutes, turning each ingredient halfway through the roasting. The salmon should reach an internal temperature of 145 F. Remove from heat.
6. Cut the kernels off of the corn cob, and chop the jalapeños. Mix the corn and jalapeños into the salsa mixture until combined.
7. Grill the tortillas on the warm grill. Use a fork to remove large flakes of salmon and serve on tortillas with the spicy corn salsa and a drizzle of the lime crema. Sprinkle with additional salt, another squeeze of lime, and a few leaves of cilantro.