Grilled Salmon Corn and Avocado Tacos (Edit recipe)

Prepare your veggies so everything is good to go once the salmon is done:

1. Shred your cabbage. I like to use a mandolin for this and use the finest setting so the cabbage is very thin.
2. Chop fried corn just like you would almonds or walnuts. I tend to keep the pieces on the bigger side, but chop them just a bit so they are crumbled.
3. Slice avocados thinly. It's up to you if you prefer to serve them sliced or mashed. If serving mashed, add in the juice of 1 lime and be sure to season with salt.

Grill the salmon and corn:

1. Make the spice/dry rub per instructions below in my sweet & spicy chili rubbed salmon recipe.
2. Preheat grill to medium/high (about 400-500 degrees).
3. Pat salmon dry of any excess water or liquid. Then pat on the spice mixture onto the top of the salmon. Place salmon in a large foil boat. Place foil boat directly on grill and grill salmon until the inside (at the thickest point) registers 120-125 degrees, about 9-11 minutes. Be sure the grill stays at an internal temperature of 400-500 degrees to keep cooking even and uniform.
4. Rub corn with just a bit of olive oil and place ear of corn directly on grill. Grill corn for the same amount of time while the salmon cooks, about 9-11 minutes. Check every few minutes to turn and get char around the corn. If you prefer your corn more charred, keep it on the grill for another 5 or so minutes.

Assembly:

1. Let salmon rest for about 5 minutes before cutting into or serving. Serve all ingredients buffet style and let people assemble their own tacos.