Salmon Tacos

  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Ready-in: 30 minutes
  • 1 pound Organically-Raised Scottish Salmon
  • 1 pound Avocados
  • 1 Lime (juiced)
  • 1 teaspoon Sea Salt (or Lime Habanero Sea Salt)
  • 0.5 teaspoon Black Pepper (freshly ground)
  • Hot Sauce (optional, to taste)
  • 2 ears Sweet Corn
  • Salsa (to taste)
  • 2 stalks Scallions (thinly sliced, optional)
  • 4 shells Corn Tortillas
  • 0.5 teaspoon Sea Salt
  1. Pre-heat the oven to 400. Season the salmon with salt and pepper. (We love Lime Habanero Sea Salt on this!) Place on a baking sheet and cook for 12-18 minutes to your desired doneness. Let salmon cool slightly so that it can be handled.
  2. Meanwhile, mash the avocados with the juice of one lime. Season with salt, pepper, and a few dashes of hot sauce (optional) to taste. Set aside.
  3. Cook corn by either cutting kernels off the cob and sauteeing or by boiling the ears for 3 minutes and cutting the kernels off. Set aside.
  4. Toast tortillas on the grill (or in the oven) for a minute or two per side - until lightly browned.
  5. Assemble tacos by flaking up the salmon, adding mashed avocados, corn, salsa and sliced scallions (optional).