Salmon Tacos with Avocado & Corn Salsa

Ingredients

• 2 lbs salmon, (skinned and pin bones removed) (tilapia or cod would work as well)
• 4 tbsp olive oil
• 2 limes
• 1 tsp ground cumin
• 1 tsp chipotle chili powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 large avocados, peeled, cored and diced
• 1 can whole kernel corn (drained)
• 1/3 cup diced red onion
• 1 bunch cilantro, chopped
• 1 jalapeño (diced)
• 2 garlic cloves, minced
• 2 tbsp apple cider vinegar
• 10 corn tortillas, warmed
• 2 cups red cabbage, thinly sliced
• 1/2 cup crumbled cotija cheese

Method

1. For the avocado & corn salsa: In a bowl add diced avocado, corn, red onion, cilantro, jalapeño, garlic, juice from 1 lime, 2 tablespoons of olive oil, and apple cider vinegar. Season with salt and pepper to taste. Gently mix everything together.
2. For the salmon: In a bowl whisk together olive oil, juice from 1 lime, chipotle chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Rub mixture over both sides of salmon.
3. Preheat the griddle to medium heat. Place salmon on griddle and cook about 3 minutes per side. Remove salmon from griddle and break into chunks.
4. Put the corn tortillas on griddle to warm them up, about 30 seconds to 1 minute per side.
5. To assemble tacos: Layer salmon in tortilla. Add sliced cabbage and avocado salsa. Top with cotija cheese and squeeze fresh lime juice over the top.