Avocado Lime Salmon Tacos

Preparation Instructions

COOK FISH: Cook Morey's Wild Salmon Steakhouse according to package directions of your choice (we grilled ours for this recipe), remove skin, and flake into large pieces.

MAKE CHARRED CORN SALSA: While your salmon is cooking, make the salsa. Heat an outdoor grill or indoor grill pan to high heat. Rub ears of corn and red onion with olive oil. Place on the hot grill and cook until charred in spots and cooked through (the red onion will finish before the corn). Remove from heat.

When cool enough to handle, cut corn kernels from the cob and place in a medium mixing bowl. Finely chop red onion and place in the same bowl. Add jalapeño, lime juice, and cilantro and stir just to mix. Salt and pepper to taste. Set aside.

MAKE AVOCADO LIME CREMA: Add avocados, yogurt, lime juice, garlic, and cumin to a blender. Process until completely smooth. If mixture is too thick, add a tablespoon of warm water. Salt and pepper to taste.

CHAR TORTILLAS: Heat tortillas by placing directly over a gas burner until blackened in places on both sides.

TO SERVE: Spread a dollop of the Avocado Lime Crema over the tortillas. Top with salmon and salsa. Garnish with sliced radish and cilantro sprigs. Serve with lime wedges.

PRO TIP: Make it a tostada and deep fry your tortillas to a nice crispness instead of charring them.

Ingredients

For Tacos

• 2 Morey's Wild Salmon Steakhouse fillets
• 6-8 corn tortillas
• 2 radishes, thinly sliced

For Charred Corn Salsa:

• 2 ears of fresh corn, husks and silks removed
• 1/2 medium red onion, cut into wedges
• 1 Tbsp. olive oil
• 1/2 jalapeño, finely diced
• Juice from 1 lime
• ¼ cup chopped cilantro
• Kosher salt
• Coarsely ground black pepper

For Avocado Lime Crema:

• 2 avocados, pitted and flesh removed
• 1 cup plain Greek yogurt or sour cream
• Juice from 2 limes
• 1 garlic clove
• ¼ tsp. ground cumin
• Kosher salt
• Coarsely ground black pepperFor Garnish:
• Cilantro springs
• Lime wedges