Salmon Street Tacos with Corn Salsa

Name: Salmon Street Tacos with Corn Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Cuisine: Mexican
Ingredients: 3.5 piece La Banderita Corn Tortillas; 1 lb salmon, cut into nuggets; 0.5 tsp garlic powder; 0.5 tsp sea salt; 0.5 tsp black pepper; 0.5 tsp chili powder; 1 tbsp avocado oil; 2 tbsp cilantro, for topping; 1 tbsp cotija cheese, for topping; Red pepper flakes, for topping; 1 piece Grapefruit Jarritos; Tajin; 2 piece corn cobs, cooked and charred on stove; 1 piece avocado; 0.5 cup tomatoes, chopped; 0.25 cup red onion, diced; 2 tbsp cilantro, chopped; 1 piece lime, juiced; dash sea salt

20 mins prepServes 3

AD: NEW Salmon Street Tacos with Corn Salsa! Add this new taco to your plans for an easy weeknight dinner. These are simple to make and packed with flavor! Pair it with a tajin rimmed Grapefruit @jarritos and @olemex_labanderita corn tortillas for a delicious combo!

3 servings

What you need

1 tsp red pepper flake

4 tbsp cilantro

½ tsp chili powder

2 cob corn

1 tbsp avocado oil

½ tsp black pepper

1 tbsp cotija cheese

1 grapefruit juice

1 tbsp avocado

1 lime

½ tsp garlic powder

1 lb salmon

¼ cup red onion

1 dash salt

½ cup fresh tomatoes

3 ½ corn tortilla

½ tsp fine sea salt

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Instructions

Start by cutting your salmon into nuggets. Mix with seasoning to completely coat.

Heat up a cast iron skillet with avocado oil. Add salmon nuggets to cook until completely cooked through.

Char corn on stove top.

Combine all ingredients in a large bowl to make corn salsa. Mix to combine.

Heat up La Banderita Corn Tortilla on stove flame on both sides. Do this to all three tortillas.

Assemble tacos with salmon nuggets, corn salsa, cilantro, cotija cheese and red pepper flakes.

Rim a glass with tajin. Fill with ice and pour a Jarritos Grapefruit soda in.

Enjoy!

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