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
Units
Scale
- 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