It’s hot out . It’s summertime. It’s salmon season. It’s time to grill. In Northern California we have the privilege of being to use the outside grill because we want to enjoy the weather. In so many other summer cities use the grill as a default from the oven because of the dread of heating up the house.
These summer salmon tacos satisfy all my cravings: freshness, crunch, a little spice, and a hit of protein. The minimal amount of each ingredient that is needed to make the topping for these tacos allows for a quick preparation especially when needed to make it 4-24 hours ahead. 
The most unique element of these tacos are the Czech Black peppers, found at my local farmer’s market. I was looking for a pepper that was more mild than a jalapeno meanwhile being very open to a pepper of a different flavor. In the peak of summer these peppers were mild to medium with a very dark purple-black skin and a green flesh to add a fleck of color to my cabbage- corn salsa. Keep the seeds and ribs with no fear just expectation of great flavor.
Lime, lime, and more lime. Don’t be shy.
Great tortillas are the key to any taco. A tortilla with great flavor and texture to match. La Tortilla Factory Handmade Style Corn Tortillas are a blend of white corn and wheat to allow for flexibility, nutrition and, of course, flavor. Now to get it together to make my own homemade tortillas will be the next step in trumping this grocery store find… Maybe for the next taco night.
California Love- Summer Salmon Tacos
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These summer salmon tacos are a refreshing combination of grilled salmon, crunchy cabbage-corn salsa, and a hint of lime, perfect for enjoying the warm California weather.
Ingredients
- 1 lb. salmon
- Salt & cracked black pepper, to taste
- 1 tsp. olive oil
- 2 ears corn, cut from cob
- 1/4 cup cilantro, roughly chopped
- 2 Czech Black peppers, diced
- 1/4 head green cabbage, chopped
- 1/2 cup lime juice
- 8 La Tortilla Factory Handmade Style Corn Tortillas
Instructions
- In a bowl, mix corn kernels, cilantro, Czech Black peppers, green cabbage, salt, cumin, and lime juice. Prepare this 4-24 hours ahead of time to allow the cabbage to soften and flavors to marry.
- Preheat a gas grill on medium heat.
- Season the salmon with salt and cracked black pepper, then rub with olive oil.
- Grill the salmon for about 6-8 minutes per side, or until the fish flakes easily with a fork and has grill marks.
- Warm the tortillas on the grill for about 30 seconds on each side until pliable and slightly charred.
- Assemble the tacos by placing a portion of grilled salmon on each tortilla, topping with the cabbage-corn salsa, and adding extra lime juice if desired.
Notes
Czech Black peppers add a unique flavor; substitute with mild peppers if unavailable. Prepare the salsa ahead to enhance flavors. Use high-quality tortillas for the best texture and taste. Store leftover salsa in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Californian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 60
Top ratings on this recipe….even without the Salmon too….Oooow yeah!