Slow-Baked Salmon Tacos With Mango-Corn Salsa Recipe
Prep Time:
30 minutes
Cook Time:
45 minutes
Servings:
12 Tacos
Ingredients
  • 2 large ears fresh corn, shucked
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt, divided
  • ½ teaspoon smoked paprika
  • ¼ teaspoon roasted garlic powder
  • ¼ teaspoon freshly cracked black pepper
  • 1 large ripe mango, peeled and finely diced
  • 1 medium red bell pepper, stem and seeds removed and finely diced
  • 1 tablespoon minced jalapeño
  • ¼ cup thinly sliced scallions
  • 2 tablespoons fresh lime juice
  • ⅓ cup roughly-chopped fresh cilantro leaves
  • 1 ½ pounds center-cut skinless salmon fillet, rinsed and patted dry
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon brown sugar
  • ¼ teaspoon ground cumin
  • ¼ teaspoon roasted garlic powder
  • ¼ teaspoon freshly-cracked black pepper
  • 1 large ripe avocado, pitted and flesh scooped away from the peel
  • ½ cup full-fat sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced lime zest
  • 1 small clove garlic, minced
  • ¼ cup fresh cilantro leaves
  • ½ teaspoon sea salt
  • 12 (6-inch) corn tortillas
  • Fresh cilantro leaves, for garnish
  • 1 large lime, cut into wedges
Directions
  1. Preheat the oven to 425 F.
  2. Start making the mango-corn salsa: Cut the corn kernels away from the cobs into a bowl.
  3. Toss the corn with the olive oil, ½ teaspoon sea salt, smoked paprika, garlic powder, and black pepper.
  4. Line a small baking sheet with parchment paper.
  5. Spread the corn in an even layer on the baking sheet and roast for about 15 minutes, until charred.
  6. Transfer the corn to a large bowl to cool slightly.
  7. Reduce the oven’s temperature to 275 F.
  8. Add the mango, bell pepper, jalapeño, scallions, lime juice, and remaining ½ teaspoon sea salt to the corn, tossing to combine.
  9. Mix in the chopped cilantro. Set the salsa aside until ready to serve.
  10. Line the baking sheet with a fresh piece of parchment and add the salmon.
  11. Drizzle the salmon with the olive oil.
  12. In a small bowl, mix together the smoked paprika, chili powder, sea salt, brown sugar, cumin, garlic powder, and black pepper.
  13. Sprinkle the spice mixture over the salmon and rub to coat all surfaces.
  14. Bake the salmon for about 25 to 30 minutes, until opaque and with an internal temperature of 120 F (this will depend on thickness of the salmon, so use a thermometer if possible).
  15. Remove the salmon from the oven and let rest 5 minutes.
  16. While the salmon is baking, add the avocado crema ingredients to a blender.
  17. Process until completely smooth, then transfer to a squeeze bottle or bowl.
  18. Flake the salmon into bite-sized chunks.
  19. Warm the tortillas in a hot pan or directly over a flame until lightly charred. Wrap in a clean kitchen towel.
  20. To assemble the tacos, add some of the flaked salmon to a tortilla.
  21. Top with the mango-corn salsa.
  22. Drizzle with the avocado crema.
  23. Add a few cilantro leaves.
  24. Serve the the tacos with lemon wedges on the side.