Fish tacos may have passed the Rubicon from hip to ordinary, but that doesn't make them any less delicious. This variation has flaky, healthy salmon topped with a delicious corn salsa, crumbly queso fresco, and, for a slight kick (or more, depending on your tastes), crispy jalapeño pieces. These hand-held flavor delights are also easy and quick to make, a weeknight dinner of dreams. Who needs to be hip, when you're satisfied and full?
Rinse corn kernels under warm water if still frozen.
Trim and thinly slice green onions.
Halve lime and juice.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Make the Salsa
Combine corn, green onions, garlic (to taste), 2 tsp. lime juice, 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl.
Cook the Salmon
Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Place salmon in hot pan, skin side up. Cook until browned, 2-3 minutes.
Flip salmon, place pan in oven, and roast until salmon reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
While salmon roasts, warm tortillas.
Warm the Tortillas
Wrap tortillas in foil and place directly on oven rack. Bake until warmed through, 5-7 minutes.
Assemble the Tacos
Using forks, carefully flake salmon and divide between tortillas.
Plate dish as pictured on front of card, topping tacos with corn salsa, queso fresco (crumble if necessary), sour cream, and crispy jalapeños. (Taste crispy jalapeños before you add them to tacos. They are spicy!) Bon appétit!