We will be going out of town soon, so our fridge is looking a bit bare. These tacos came together by using things we had on hand–grilled corn from a cookout with friends, jalapeños from my garden, and salmon from a dear friend’s dad in Alaska, who is a fantastic fisherman and an even more wonderful human. Sometimes these simple dinners are the best ones. The tacos were a delicious combination of sweet-from the corn, and spicy-from the blackening seasoning and jalapeños. And it all comes together in about 15-20 minutes, which is perfect for weeknight cooking.
for the jalapeño corn salsa:
2 cups grilled corn, cut of the cob
1/4 cup crumbled feta
2 jalapeños, finely chopped (leave the seeds in if you like a little kick)
cilantro, finely chopped, to taste
salt, to taste
for the quick guacamole:
salt, to taste
for the fish:
1 wild caught salmon filet
blackening seasoning (you can use store bought or make your own!)
grape seed oil or ghee
To make the jalapeño corn salsa, add a drizzle of oil in a heated cast iron skillet. Add diced jalapeños, cook 1 minute. Add grilled corn and a dash of salt, and cook until heated through. Remove from heat. In a small bowl, add corn/jalapeño mixture, feta cheese, cilantro, and a squeeze of lime. Toss and set aside.
Meanwhile, make the quick guacamole by mashing avocado with lime and salt. Set aside.
To prepare fish, generously coat salmon with blackening seasoning. Heat a dry cast iron skillet for about 5 minutes (if not already hot from sautéing the corn), add oil/ghee and wait about 30 seconds, then add fish. Let cook for 2-5 minutes, depending on the thickness of your fish. Don’t be tempted to move the fish; it must stay put to sear without sticking to the pan. Once the fish easily flakes away from the pan, flip it, and allow to cook another 2-5 minutes. Once cooked, remove from pan and break apart with your hands.
In heated skillet, warm corn tortillas. until slightly browned and pliable.
Assemble tacos. Place quick guacamole on tortillas, add blackened salmon, top with jalapeño corn salsa and a squeeze of lime. ¡Olé!