Spicy Salmon Tacos

RECIPE

Avocado Salsa

1 avocado (cubed)

1 cob of corn (cut off the cob about 1 cup)

4 TBSP chopped red onion

Handful cilantro (chopped)

1 lime (juiced)

Pinch salt

Salmon

1 LB wild caught salmon

1 TBSP olive oil

1 lime (juiced)

1/2 TSP salt

1/4 TSP paprika

1/4 TSP coriander

1/4 TSP cumin

1/4 TSP onion powder

1/4 TSP ground chipotle chile

1 cup sliced red cabbage (topping)

1 cup crumbled cotija cheese (topping)

6 white corn tortillas

2 cups vegetable oil (for frying corn tortillas) 

DIRECTIONS

Take one cob of corn and slice the corn off the cob. Add that to the bowl along with one cubed avocado, red onion, cilantro, lime, and salt. Mix that all together and set aside in the fridge to chill while you prepare your salmon. Preheat your broiler to hi or 500 degrees then put your salmon filet In a medium baking dish and season with your salt, paprika, coriander, cumin, onion powder, ground chipotle chile, lime juice, and olive oil. Once the broiler is going cook the salmon uncovered for about 10-15 minutes or until the salmon is nice and crispy on the outside and juicy on the inside. While your salmon in in the broiler get your tortillas ready. Now, I like to fry my corn tortillas making a crunchy taco shell however if you just prefer to lightly cook the corn tortilla and keep it soft skip this step. In a medium skillet add 2 cups of vegetable oil on high heat. Let the oil get nice and hot and fry the tortilla with tongs forming a taco shell until crunchy. Once the shells are fried and the salmon is ready start packing the taco shells with salmon meat, red cabbage, avocado salsa, cotija cheese, and top with fresno chilies and an extra squeeze of lime juice on top!