Salmon Tacos, Cucumber Salsa and Grilled Mexican Corn

Salmon Tacos Meal

I actually thought I saw Bob gag when I announced that we were having Salmon Tacos for dinner. He tried to hide it, but you know what I’m talking about. The reflex that happens when your throat muscles contract and then you stifle it with a closed mouth.

Salmon seasoned with Southwestern flavors, inside a warmed corn tortilla, topped with fresh and spicy Cucumber Salsa, chopped avocado, Mexican crumbling cheese, and topped with a squeeze of lime juice, was a fresh Summer fiesta meal. And sided with some grilled Mexican corn and a wedge of pink Rocky Ford watermelon, all that was missing was a big Margarita.

We’re finally getting Colorado Sweet Corn at our Farmer’s Market. This happens to be Olathe Sweet Corn from our Western Slope. I’ve always been a sweet corn purist. I think all it needs is a quick boil or microwave, a slather of butter salt and pepper and well…why mess with perfection. But for this meal I wanted to venture outside the produce box and mixed up some mayo, yogurt and chili powder. After grilling, I topped the steaming corn with the mixture and some cheese and it was divine.

5.0 from 1 reviews
Salmon Tacos
Recipe type: Dinner
Cuisine: Southwestern
Serves: 2
  • 1 tbsp. paprika
  • 1 tbsp. cumin
  • 1 tsp. chipotle chile powder
  • ½ tsp. sea salt
  • 12 oz. salmon fillets
  • Corn tortillas for serving
  1. Mix the paprika, cumin, chipotle chile powder, and salt together in a small bowl and stir to combine. Sprinkle over salmon. Place salmon on a baking sheet, skin side down and bake 15 - 20 minutes or until flaky and tender.
  2. Warm corn tortillas. Remove salmon from skin and separate into chunks. Place salmon meat inside warm tortillas and top with Cucumber Salsa.

For the Salsa:
5.0 from 1 reviews
Cucumber Salsa
Recipe type: Condiment
Cuisine: Mexican
Serves: 6
  • 2 medium cucumbers, peeled, seeded, chopped
  • 2 medium tomatoes, chopped
  • ½ cup chopped yellow, orange or red bell pepper
  • 1 jalapeno pepper, seeded and minced
  • 1 small sweet onion, chopped
  • 1 clove garlic, minced
  • 2 T. fresh lime juice
  • 1 t. minced fresh parsley
  • 2 t. minced fresh cilantro
  • 1 t. dried dill weed
  • ½ t. salt
  1. Mix all ingredients together.

For the Mexican Corn:
5.0 from 1 reviews
Grilled Mexican Corn
Recipe type: Side Dish
Cuisine: Mexican
Serves: 4
  • 2 T. mayonnaise
  • 2 T. nonfat plain yogurt
  • ½ t. chili powder
  • 4 ears sweet corn, husked
  • 4 T. Cotija Cheese
  • 1 lime, quartered
  1. Preheat grill to medium-high.
  2. Combine mayonnaise, yogurt and chili powder in a small bowl.
  3. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija.
  4. Serve with lime wedges.

Salmon Tacos with Cucumber Salsa and Grilled Mexican Corn…It’s What’s for Salmon Saturday.

On this day..

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  1. says

    Great presentation Lea Ann and it all looks delicious. Like you, I’ve always just put butter, S&P on corn but this does sound very good.

  2. says

    Okay – that looks delicious! I am about a week away from a corn-storm in my garden and cannot wait to try this. The fish tacos sound delicious as well. Loving the summery foods!

  3. says

    I love every fish taco that I can find, Lea Ann . . . and salmon would be my absolute favorite . . . so good for us too! My husband Bill would have the same reaction as your Bob! Of the same mold I think! LOL! I’d gladly eat his salmon tacos!!!


  4. says

    Looks yummy and I love the cucumber salsa. Someone gave us some salmon that they caught in Alaska and I made tacos one night… delicious!

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