Salmon Tacos with Corn Avocado Peach Salsa & Cilantro Yogurt Sauce

These baked chipotle lime salmon tacos are packed with flavor and protein for the perfect dinner to make all summer long!

Serves 4

Ingredients

For the salmon:

1 pound salmon, cut into 1-inch cubes and skin removed

1 tablespoon olive oil

1 teaspoon lime zest

½ lime, juiced

1 ½ tablespoons brown sugar

¾ teaspoon chipotle chili powder

¾ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon paprika

¼ teaspoon salt

Freshly ground black pepper

For the avocado peach salsa:

1 medium ripe but still slightly firm peach, diced

1 ripe but still slightly firm large avocado, diced

1 large ear corn, kernels cut off (about ¾ cup corn)

2 tablespoons finely diced red onion

½ jalapeño, seeded and diced (reserve remaining half for slicing and garnishing)

1 tablespoon finely diced cilantro

½ small lime, juiced

Salt & freshly ground black pepper, to taste

For the Spicy Cilantro Yogurt Sauce:

This easy, versatile cilantro yogurt sauce can be used as a dip for veggies or chips, and as a marinade
Ingredients:

½ cup fresh chopped cilantro (a big handful)

½ cup plain Greek yogurt

½ tablespoon olive oil

1 tablespoon lime juice

1 clove garlic

1 small to medium jalapeno, seeded and chopped

¼ teaspoon salt, plus more to taste

Freshly ground black pepper

Optional: 1-2 teaspoons water, to thin sauce if necessary

Instructions
1. Add ingredients to a blender or food processor and blend/process until well combined. You may need to add a few teaspoons of water to thin, but most of the time this isn’t necessary. Use as a sauce for drizzling on tacos, quesadillas, enchiladas, nachos, on veggies, a dip for veggies or chips, grilled corn, steak, chicken, shrimp, salmon, etc!

For serving:

8 soft corn tortillas

Extra thinly sliced jalapenos

Extra cilantro

Shredded red cabbage

Instructions
1. Make your cilantro yogurt sauce. Set aside in the fridge until you are done and ready to put it on your tacos.
2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
3. In a medium bowl, add cubed salmon, avocado oil, lime zest, lime juice, brown sugar, chipotle chili powder, cumin, garlic powder, paprika, salt, and pepper; toss well to combine the salmon in the seasonings. Add the salmon cubes to the baking sheet and spread out evenly. Bake for 15-20 minutes.
4. Make the avocado peach salsa: Place all ingredients in a medium bowl and mix to combine. Cover and place in the fridge until ready to use.
5. Char your tortillas if you’d like, then top each with salmon cubes, cabbage, peach avocado corn salsa mixture, extra thinly sliced jalapeños and a drizzle of cilantro yogurt sauce on top plus extra cilantro. Enjoy! Serves 4; 2 salmon tacos each.