These Salmon Tacos With Peaches, Avocado & Basil look Instagram-worthy and taste even better, but thankfully, they’re so simple to make, and you might just have all the ingredients in your pantry already!
A bite of these delicious, fresh flavors in one is like taking a bite out of summer. Just close your eyes and imagine you’re at a stylish beach bar with music humming in the background, ready to wash them down with a cocktail.
It’s the variety of texture and flavors that really make these shine. Plus, they’re healthy too!
Salmon is a protein-rich source of omega 3, which is great for your mood and heart. You’ve got your serving of healthy fats in the creamy avocado, the crunch and spice from the antioxidant-rich arugula and anti-inflammatory basil, and juicy peaches to add some sweetness.
Peaches are a great source of fiber and packed with nutrients and antioxidants to aid your digestion, help your heart stay healthy, and support glowing skin.
Serve with lashings of lime juice for a tang that zings!
Ingredients
4 skin-on salmon fillets, about 6 oz /170 g each
2 tbsp / 30 ml olive or neutral avocado oil, divided
1 cup / 160 g fresh corn, from about 1 – 2 cobs
one medium peach, thinly sliced
a ripe avocado, sliced
8 tortillas
few handfuls fresh arugula or chopped lettuce
How to make it
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4
1. DRY: Pat the salmon fillets dry and set them out on a plate at room temperature.
2. CHAR: Preheat a cast iron skillet over medium heat. Add 1 tablespoon / 15 milliliters of the oil to the skillet and heat until it shimmers, then add the corn. Cook without moving until the corn begins to char and blacken in spots, about 2 minutes or so. Stir and turn the corn over and continue to cook until it is bright in color and charred in places, another minute or so, then remove them from the skillet.
3. COOK: Sprinkle the salmon with salt and pepper, to taste. Drizzle the remaining 1 tablespoon / 15 milliliters of oil in the skillet and add the salmon pieces, skin side down, once the oil is hot. Cook time will vary according to the thickness of your salmon, so watch as the color of your salmon starts to lighten from the skin side and that color change starts to work its way up each piece. When the salmon has lightened to about the middle of the thickness, about 3 – 7 minutes, carefully flip and turn the fillets over. Cook for an additional 30 seconds or so if you like rarer salmon, or up to another 2 – 3 minutes for a firmer finish. Remove the salmon to a plate and rest while you set out the taco ingredients.
4. ASSEMBLE: When the salmon is cool enough to handle, gently flake it into bite size pieces. On top of the warmed tortillas, pile the greens, salmon, charred corn, sliced peach & avocado. Squeeze a little fresh lime over the salmon and serve with fresh basil & dairy free yogurt or sour cream.
To serve, fresh basil, dairy-free yogurt or sour cream and lime wedges.
