As much as I don’t mind making food that is a little time consuming, there are days where I need to make something quick and easy but I still want it to be tasty. Tacos usually save me on those days.
This recipe uses some of my favorite ingredients. It’s bright and colorful and best of all: easy. I teamed up with Dirrty Swamp, an awesome Texan seasoning company with Louisiana roots. I specifically used their Creole seasoning for this recipe but I want to try using their hot Creole seasoning next time for a kick that I think would be awesome with these flavors.
- 2 cups grilled corn
- ¼ cup Oaxaca cheese
- 2 jalapenos, chopped
- cilantro, chopped
- ¼ lime
- 1-2 salmon fillets
- blackening seasoning (I used Dirrty Swamp's Creole seasoning)
- tortillas (I used corn)
- To make the jalapeno corn salsa, add some olive oil in a heated skillet. Add diced jalapenos and cook for about 1 minute (until fragrant). Add grilled corn and salt and cook until heated through. Remove from heat. In a small bowl, combine the corn/jalapeno mixture, Oaxaca cheese, cilantro, and a squeeze of lime. Toss and set aside so flavors can marinate.
- For the fish, generously coat salmon with blackening seasoning. Heat a skillet on medium high. Add oil and wait for oil to heat, then add fish. Let it cook for 2-5 minutes depending on the thickness of the fish. Do not be tempted to move the fish - let it stay put so it won't stick to the pan. Flip the fish and cook for another 2-5 minutes. Once cooked, remove from the pan and flake with your hands or a fork.
- In heated skillet, warm the tortillas until slightly browned and pliable.
- Assemble tacos.
I also like to add guacamole or cubed avocado to this recipe, too! As with most recipes, tacos are easy to switch up so the flavors can be more according to your preference.