Salmon Tacos with Grilled Corn and Jalapeño Salsa and a Lime Crema
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. This simple and satisfying recipe is perfect for warm summer nights.
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
Directions
- In a wide-mouthed jar, whisk together all of the lime crema ingredients until well combined. Cover and refrigerate until ready to use.
- 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 allow the flavors to meld.
- Brush the ears of corn and jalapeños with olive oil using a pastry brush and season with salt and pepper. Set aside.
- Prepare the remaining salsa ingredients by dicing the onion, zesting and juicing the lime, mincing the garlic, chopping the cilantro and green onions, and crumbling the cotija cheese. Combine everything in a medium mixing bowl and drizzle with 2 tablespoons olive oil. Stir gently, cover, and refrigerate until ready to use.
- Grill the salmon, corn, and jalapeños over medium-high heat for 5–8 minutes, turning halfway through cooking. The salmon should reach an internal temperature of 145°F. Remove from the grill.
- Cut the kernels from the corn cobs and chop the grilled jalapeños. Add them to the salsa mixture and stir until combined.
- Grill the tortillas on the warm grill. Flake the salmon into large pieces with a fork and serve on the tortillas topped with the grilled corn and jalapeño salsa and a drizzle of lime crema. Finish with additional salt, a squeeze of lime, and fresh cilantro leaves.