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Salmon Taco Bowls

Author The Mindful Hapa

Ingredients

Seared Salmon
  • 4 5-6oz salmon filets
  • 1½ tbsp taco seasoning
  • 1 lime, zest
  • 1-2 tbsp avocado oil
Fresh Corn Salsa
  • 4 ears fresh white corn, shucked
  • ⅓ cup red onion, finely diced
  • ¼ cup fresh cilantro, finely chopped
  • 1 tsp olive oil
  • 1 lime, juiced
  • ½ tsp kosher salt
Chipotle Lime Sauce
  • ½ cup full fat greek yogurt
  • 2 tbsp Primal Kitchen Chipotle Lime Mayo (or something similar)
  • 1 tbsp fresh lime juice
  • ¼ cup fresh cilantro, finely chopped
Taco Bowl Assembly
  • Rice (Casey suggests cilantro rice)
  • pickled red onion
  • 1-2 avocados, cubed
  • 1 lime, cut into wedges, for serving
  • ½ cup fresh cilantro, finely chopped

Instructions

Seared Salmon
  • To a small bowl, stir together 1.5 tbsp taco seasoning and zest from 1 lime. 
  • Sprinkle seasoning over salmon filets and use fingers to rub spice mixture into salmon, ensuring it is evenly distributed on all sides. Drizzle salmon filets with 1 - 2 tbsp of avocado oil. 
  • Preheat a cast iron skillet over medium heat and add 1 tbsp avocado oil once hot. Add salmon filets skin side up (making sure they are not overcrowded), and let cook until browned, 3-4 minutes, covering the pan. Flip and cover again, cooking for an additional 2-3 minutes, or until filets are cooked through. Remove from heat and set aside. 
Fresh Corn Salsa
  • Slice kernels off of shucked corn cob and add to a medium bowl.
  • To the same bowl, add diced red onion, cilantro, salt, lime juice, and olive oil. Stir until evenly combined. Set aside. 
Chipotle Lime Sauce
  • To a small bowl add all ingredients for the sauce. Stir together until evenly combined. Set aside.
Taco Bowl Assembly
  • To each plate, add cilantro rice and a salmon filet. Top each plate with quick-pickled red onions, fresh corn salsa, and drizzle with chipotle lime sauce. 
  • Garnish with sliced avocado and finely chopped cilantro. Serve with lime wedges. Enjoy!
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