Description
Oven roasted, spice-coated salmon and an easy black bean and corn relish wrapped in warm tortillas and topped with creamy avocado sauce.
Ingredients
Units
Scale
For the salmon
- 1/2 tablespoon chili powder
- 1/2 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/4 pounds salmon fillet
- 1–2 tablespoons olive oil
For the avocado sauce
- 1 small avocado, peeled, seeded and cut into big chunks
- 1/4 cup low-fat sour cream
- 1/4 cup low-fat mayonnaise
- 1/4 cup water
- 1 cup fresh cilantro leaves (loosely packed)
- 1 clove garlic
- 1 small jalapeño pepper, seeded
- 1 tablespoon white wine vinegar
- 1–2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
For the black bean and corn relish
- 1 cup canned black beans, drained and rinsed well
- 1 1/4 cup frozen corn kernels, thawed
- 2 tablespoons diced red onion (optional)
- 1 tablespoon chopped cilantro
- 2 teaspoons fresh lime juice
- 1/4 teaspoon kosher salt
For serving
- Corn or flour tortillas, warmed
- Crumbled cotija cheese
- Cilantro leaves
Instructions
For the salmon
- Prep oven. Heat oven to 350 degrees F.
- Season salmon. In a small bowl, mix together the chili powder, paprika, garlic powder, salt, and pepper. Place salmon on a rimmed baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle spice mixture on the salmon fillet. Rub spices and olive oil on the salmon forming a thick paste that evenly coats the salmon, drizzle additional tablespoon of olive oil if coating is too dry.
- Bake. Bake the salmon until just cooked through, 15-20 minutes.
- Pro Tip. While the salmon cooks, make the avocado sauce and black bean and corn relish.
For the avocado sauce
- Gather sauce ingredients. In the bowl of a small food processor, add the avocado, sour cream, mayonnaise, cilantro, garlic, jalapeño, white wine vinegar, lime juice, and salt.
- Process. Process until mixture is smooth. Set aside.
For the black bean and corn relish
- Mix. In a medium bowl, stir together the black bean, corn, onion, cilantro, lime juice, and salt. Taste and season with additional lime juice and salt as desired.
For serving
- Assemble tacos. Using a fork, flake the salmon into large chunks. To serve, set out the salmon along with the tortillas, black bean & corn relish, avocado sauce, cotija cheese, and cilantro, and let everyone create their own tacos.
Notes
- Avocado sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
