Crispy Spicy Salmon & Corn Protein Tacos with Avocado-Jalapeño Crema

Discover a fresh, protein-packed twist on taco night that's trending for its perfect balance of crispy texture and bold flavor. These tacos combine flaky, pan-seared salmon with charred corn and a zesty avocado crema for a satisfying meal that feels gourmet but comes together effortlessly. Inspired by Pinterest's demand for quick, high-protein dinners, this recipe delivers restaurant-quality results in under 30 minutes.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 1 lb fresh salmon filet, skin removed, cut into 1-inch cubes
• 2 tbsp olive oil, divided
• 1 tbsp taco seasoning
• 1 tsp smoked paprika
• 1 cup frozen corn kernels, thawed
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup plain Greek yogurt
• 1 small jalapeño, seeds removed
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion
• 1 cup shredded purple cabbage
• Salt and black pepper to taste

Instructions

1. Pat salmon cubes dry with paper towels. In a medium bowl, toss salmon with 1 tablespoon olive oil, taco seasoning, and smoked paprika until evenly coated.
2. Heat a large skillet over medium-high heat. Add salmon cubes in a single layer and cook for 2-3 minutes per side until crispy and cooked through. Transfer to a plate.
3. In the same skillet, add remaining olive oil and corn kernels. Cook for 4-5 minutes until slightly charred, stirring occasionally. Season with salt.
4. While corn cooks, make the crema: In a blender or food processor, combine avocado, Greek yogurt, jalapeño, lime juice, and a pinch of salt. Blend until smooth and creamy.
5. Warm tortillas according to package directions or char briefly in a dry skillet for 30 seconds per side.
6. Assemble tacos: Spread a spoonful of avocado crema on each warm tortilla.
7. Top with shredded cabbage, crispy salmon cubes, and charred corn.
8. Garnish with diced red onion and fresh cilantro.
9. Serve immediately with lime wedges on the side.

Chef's Note

For ultra-crispy salmon, make sure your skillet is very hot before adding the cubes and don't overcrowd the pan—cook in batches if needed.

Make-Ahead Tips

The avocado crema can be made 1 day ahead and stored in an airtight container in the refrigerator.

Substitutions

Use chicken or shrimp instead of salmon. Substitute sour cream for Greek yogurt if desired. Flour tortillas can replace corn tortillas.