Ingredients

Scale

For the Mexican street corn:

4 ears fresh corn

Salt and pepper

2tbsp Greek yogurt

1/4 crumbled feta

1 tsp sweet or smoked paprika

1 tsp lime pepper

1 lemon juiced

Hand fulled chopped up fresh parsley and cilantro

1/2@kosher_tastegarlic clove, minced

For the salmon:

1/2-2lb salmon fillet, skin on

Tsp of salt

1tsp lime pepper

1 lemon zested & juiced

1 tsp sweet paprika

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Instructions

For the street corn:

On a parchment lined baking sheets sprayed well with oil place your corn. spray the tops with oil, season with salt and pepper. Broil on low for 10-12m. When the corn is ready, slice the kernels Into a bowl. Add the yogurt feta lemon juice herb, spices and mix well together. Set aside

For the salmon:

Place the salmon skin side down on a parchment lined well oiled baking sheet. Spray the top of the salmon with oil and season with all the spices and lemon zest. Add the lemon juice over everything. Bake on low broil for 13-15m till done

To assemble your street tacos: use corn or flower street tortillas. Add some cook salmon to the center. Add your Mexican corn on top, garnish with guacamole and pickled onions

Optional: dress with a Caesar lime dressing

Eat!

Author: Sarah Lasry