TACO TUESDAY | Salmon Tacos With Avocado Crema


  • 8 corn tortillas
  • ½ Tbsp. olive oil


  • ¾ lb. salmon filet
  • ½ tsp. smoked paprika
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. chipotle chili powder
  • ½ tsp. cumin
  • ½ tsp. salt
  • ¼ tsp. pepper


  • 1 cup corn kernels (I used frozen)
  • 1 cup diced tomato
  • ¼ cup chopped cilantro
  • 1 Tbsp. lime juice
  • ⅛ tsp. salt


  • ½ cup sour cream
  • 1 avocado
  • 1 Tbsp. lime juice
  • ⅛ tsp. salt


  1. Heat a large skillet over medium heat. Take the salmon out of the refrigerator and bring to room temperature for 10 minutes. Mix together the spices for the salmon rub.
  2. While the salmon is warming, begin making the salsa. If using frozen corn, measure into a microwave safe bowl and defrost for 30-60 seconds in the microwave. Dice the tomato and chop the cilantro. Mix the corn, tomato, cilantro, 1 Tbsp. lime juice and ⅛ tsp. salt. Set aside.
  3. Pour the olive oil into the pan. While the oil heats, dry the salmon with paper towels, then rub the spice mixture onto both sides of the salmon. Once the oil is hot, place the salmon in the pan and cook for 4 minutes on one side.
  4. Turn and cook for an additional 3 minutes on the other side. After cooking, set aside for 5-10 minutes.
  5. While the salmon is resting, make the avocado crema.
  6. Heat the tortillas in the microwave according to the package directions. Flake the salmon and place into the tortillas, top with the salsa and crema and enjoy!