Salmon Tacos with Homemade Maverick Mix® Salsa

Salmon Tacos with Homemade Maverick Mix® Salsa
Prep time: 
Cook time: 
Total time: 
  • 1 lb. salmon
  • 2 tablespoons avocado oil
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground pepper
  • ½ teaspoon sea salt
  • 4 - 6 tortillas
  • 2 ears corn (brushed with avocado oil and sea salt)
  • 1 avocado, sliced
  • ½ purple cabbage, chopped
  • 2 containers of 10 oz. Village Farms Maverick Mix® tomatoes
  • ½ sweet onion
  • 2 garlic cloves
  • ½ jalapeno, de-seeded
  • 1 lime, juiced
  • ¼ teaspoon sea salt
  • ¼ teaspoon cumin
  • Handful cilantro
  1. Preheat oven to 350F.
  2. Place the salmon on a lined baking sheet.
  3. Drizzle with avocado oil and sprinkle each filet with the cumin, garlic powder, chili powder, ground pepper, and sea salt.
  4. Bake in the oven for 12 - 15 minutes until the salmon is no longer translucent and is opaque.
  5. Use a fork to break the salmon up in large chunks.
  6. While the salmon is cooking, brush your corn with avocado oil and sprinkle with sea salt.
  7. Turn the grill on high until heated.
  8. Place the corn on the grill and turn it frequently until it’s charred, it took me about 5 minutes.
  9. You can also put your tortillas on the grill to heat them up and toast them a bit. But, they do brown quickly, so be vigilant!
  10. Make the salsa: combine all the salsa ingredients in the food processor.
  11. Process for about 5 seconds.

Recipe and photography by The Toasted Pine Nut

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