Protein‑Packed Salmon & Sweet‑Corn Tacos

These salmon sweet‑corn tacos bring a burst of protein and flavor to your weeknight table. Flaky seasoned salmon meets sweet corn in a creamy avocado‑lime sauce over crisp microgreens and corn tortillas. Ready in under 20 minutes, they’re the perfect quick, nutritious dinner for busy families.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (6‑oz) salmon fillets, skin‑removed
• 1 cup fresh corn kernels (or thawed frozen)
• 1 ripe avocado, diced
• 1 lime, juiced and zested
• 1 tablespoon Greek yogurt (or mayo)
• 1 teaspoon honey or maple syrup
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups microgreens or spinach
• 1 tablespoon olive oil (for cooking salmon)

Instructions

1. Season salmon fillets with cumin, smoked paprika, garlic powder, chili powder, salt, and pepper.
2. Heat olive oil in a large skillet over medium‑high heat; sear salmon 3‑4 minutes per side until just cooked and flaky.
3. While salmon cooks, make the avocado‑lime sauce: combine diced avocado, lime juice, lime zest, Greek yogurt, honey, cilantro, a pinch of salt and pepper; blend until silky.
4. Warm tortillas in a dry skillet or microwave for 10–15 seconds until pliable.
5. Toss corn kernels in a small bowl with a pinch of salt and pepper.
6. To assemble, lay a tortilla flat, add a piece of salmon, a spoonful of corn, a drizzle of avocado‑lime sauce, a handful of microgreens, and sprinkle with extra cilantro.
7. Fold or roll the tortilla and repeat with remaining ingredients.
8. Serve immediately, garnished with a squeeze of fresh lime and a pinch of smoked paprika if desired.

Chef's Note

For an extra protein kick, fold a spoonful of cooked white beans into the avocado‑lime sauce; for a dairy‑free version, swap Greek yogurt for blended cashew cream.

Make-Ahead Tips

The avocado‑lime sauce stays fresh for up to 2 days in an airtight container. Assemble tacos just before serving to keep tortillas crisp and flavorful.

Substitutions

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