Grilled Salmon Corn and Avocado Tacos (Edit recipe)

I’ve done similar recipes to these Grilled Salmon Corn & Avocado Tacos before, but my goal for these tacos was to keep everything on the grill. No oven or stovetop needed. Both the prep and cooking time is needed. Within 10 minutes, you should be able to prep everything you need in the kitchen to get veggies/toppings ready. Grilling is equally simple and fast. You can grill up the salmon and corn within about 10ish minutes as well.

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	257
Fat:	15 g
Carbohydrates:	18 g
Protein:	15 g
Cholesterol:	45 g
Sodium:	567 mg
Fiber:	4 g
Sugars:	7 g
Calculated per serving.

by Kate Strangfeld

View original recipe

Serves: 4

Ingredients

1 Wild Caught Salmon Filet
2 cups Red Cabbage
2 Corn
1 Tbsp Extra Virgin Olive Oil
2 Avocado
Lime, (juice of one lime)
Kosher Salt, to taste
1/2 cup Cotija Cheese
1/2 cup Corn, fried
1-2 Flour Tortilla

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

Shred your cabbage. I like to use a mandolin for this and use the finest setting so the cabbage is very thin.
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.
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:

Make the spice/dry rub per instructions below in my sweet & spicy chili rubbed salmon recipe.
Preheat grill to medium/high (about 400-500 degrees).
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.
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.