Salmon Tacos + Homemade Salsa

My family has a tomato obsession. We pop them like treats all hours of the day, but the latest batch we got was next level amazing. I had to hide a stash on the top of my fridge so they wouldn’t all get eaten before I could make something fun out of them!

My husband couldn’t stop raving about these Village Farms True Rebel Mix tomatoes. “They’re the sweetest most delicious tomatoes,” he said. “How is this even possible?” He wondered aloud. I get it man. Once I tried them for myself, I couldn’t get enough.

While we are all perfectly happy eating them as it, dipping them in hummus and dressings, I wanted to take it one step further and make something special with them. I just HAD to experiment.

So, I made some salsa. It was the first time I ever made salsa. And, friends, why have I never made homemade salsa before? Ah it’s so fresh and so tasty and SO flavorful! It’s a salsa experience on a whole new level, I tell ya!

After making this salsa and dipping alllll the things I could into it, I decided to make some tacos that could complement the fresh flavors. Today we’re making some fish tacos, my friends!! I decided to go for salmon tacos because salmon is so accessible and easy.

For me, fish tacos are one of those items I always order at a restaurant and never make at home. They always just feel so special occasion to me, but after I made this recipe, I realized that they’re actually super simple to make and make for the perfect #TacoTuesday or #FiestaFriday.

So, without further adieu, let’s get into this fun recipe for Salmon Tacos with the best darn homemade salsa you’ve ever tried.

Place the salmon on a lined baking sheet and drizzle with avocado oil. Sprinkle each filet with the cumin, garlic powder, chili powder, ground pepper, and sea salt. Bake in the oven for 12 – 15 minutes until the salmon is no longer translucent and is opague. When it’s done cooking, use a fork to break the salmon up in large chunks.

While the salmon is cooking, brush your corn with avocado oil and sprinkle with sea salt.

Turn the grill on high until heated. Place the corn on the grill and turn it frequently until it’s charred, it took me about 5 minutes. You can also do this in a grill pan, or just boil it if you wish.

While you’re there, you can also put your tortillas on the grill to heat them up and toast them a bit. But, they do brown quickly, so be vigilant!

Make the salsa: combine all the salsa ingredients in the food processor. Process for about 5 seconds. Use a rubber spatula to scrape down the sides and process again until combined but still a little chunky. It’ll be bubbly from the blending at first, but after it sits for a bit, the bubbles will go down.

Assemble the tacos: In each tortilla, place the avocado, cabbage, salmon, salsa, and corn cut from the cobb. Squeeze some lime juice and top with some additional cilantro leaves and enjoy!!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Salmon Tacos + Homemade Salsa

These 20 minute Salmon Tacos + Homemade Salsa recipe will be your new summer favorite. It’s tasty enough to be a special occasion dinner, and easy enough to be a weeknight meal!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews

Prep: 10 minsCook: 13 minsTotal: 23 mins

Print recipe Rate recipe Pin Save recipe

Servings: 4 1x

1x2x3x

Ingredients

• TACOS:
• 1 lb. salmon
• 2 tablespoons avocado oil
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon chili powder
• ¼ teaspoon ground pepper
• ½ teaspoon sea salt
• 4 – 6 tortillas (I use gluten free tortillas made with almond flour)
• 2 ears corn (brushed with avocado oil and sea salt)
• 1 avocado, sliced
• ½ purple cabbage, chopped
• SALSA:
• 2 containers of 10 oz. Village Farms True Rebel Mix tomatoes
• ½ sweet onion
• 2 garlic cloves
• ½ jalapeno, de-seeded
• 1 lime, juiced
• ¼ teaspoon sea salt
• ¼ teaspoon cumin
• Handful cilantro

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350F.
2. Place the salmon on a lined baking sheet.
3. Drizzle with avocado oil and sprinkle each filet with the cumin, garlic powder, chili powder, ground pepper, and sea salt.
4. Bake in the oven for 12 – 15 minutes until the salmon is no longer translucent and is opage.
5. Use a fork to break the salmon up in large chunks.
6. While the salmon is cooking, brush your corn with avocado oil and sprinkle with sea salt.
7. Turn the grill on high until heated.
8. Place the corn on the grill and turn it frequently until it’s charred, it took me about 5 minutes.
9. You can also put your tortillas on the grill to heat them up and toast them a bit. But, they do brown quickly, so be vigilant!
10. Make the salsa: combine all the salsa ingredients in the food processor.
11. Process for about 5 seconds.
12. Use a rubber spatula to scrape down the sides and process again until combined but still a little chunky.
13. Assemble the tacos: In each tortilla, place the avocado, cabbage, salmon, salsa, and corn cut from the cobb.
14. Squeeze some lime juice and top with some additional cilantro leaves and enjoy!!

© The Toasted Pine Nut

Enjoy!! xo

Thank you so much to Village Farms for sponsoring this post! I love working with my favorite brands and couldn’t be more thrilled they support The Toasted Pine Nut!! xo