Tacos with blackened salmon, a cucumber, corn salsa, some avocado, and an amazing jalapeno yogurt ranch.
- 1 pound Salmon
- 1 packet Old El Paso Taco Seasoning
- 12 Old El Paso hard taco shells
- sliced avocado
- 6 ears Corn
- 3 Scallions
- 1 English Cucumber
- 3 Thai Chiles
- 1/4 cup Chopped Cilantro
- juice of one lime
- 1.5 cups Greek Yogurt
- 2 tablespoons Mayo
- 1 tablespoon Worcestershire
- 1 tablespoon Pickle Juice
- juice of one lime
- 1/2 teaspoon Mustard
- 2 Jalapenos seeds removed, diced
- 1/2 clove garlic, minced
- 2 tablespoons Chopped Chives
- 2 tablespoons Chopped Cilantro
- 1 tablespoon Chopped Dill
- Coat the salmon in the taco seasoning.
- Bring a pan to high heat with a little oil. Cook the salmon on high heat for about 5 minutes per side until the seasoning is blackened and the fish is cooked through. Remove from pan.
- Grill the corn to blacken. Remove the kernels from the cob.
- Mix the salsa ingredients and set aside.
- Mix the ranch ingredients in a food processor until smooth.
- Toast the taco shells in the oven according to package instructions.
- Break up the salmon in a bowl.
- Build the tacos starting with the salmon, then avocado, then salsa, then the ranch. Serve.
Recipe sponsored by Old El Paso
I get so excited this time of year when I start craving more light and refreshing foods. Some good summer veggies with a salty sauce are all you need to get started with meal inspo. I knew I wanted corn and cucumber in these tacos and I was really craving ranch. I went with salmon and made the ranch a little extra dilly because those flavors go so well together.
A fresh cucumber and corn salsa.
I coated the salmon in taco seasoning and when I put it in the pan on high heat it created a nice blackened crust on the fish. It flaked up perfectly to go into these crunchy tacos.
Break up the fish and put it in a bowl.
The ranch sauce had a yogurt base with lots of jalapeno, dill, cilantro, and chives. It was a great match with the fish and salsa.
These tacos were so good! the crunch of the shells was needed to match the tender fish and creamy avocado. The fresh veggie salsa really brightened them up.
Also it was great having the jalapeno ranch in the fridge to put on everything for the rest of the week.