Salmon Tacos with Roasted Corn and Poblano Salsa

I’m having an affair. With my jean jacket. Wait, is that weird? To be in love with an item of clothing? Definitely Probably. But I’m in love, and I don’t care who knows it!

We started flirting a few years ago, when it caught my eye across a crowded GAP Outlet. We went out casually a few times over the next couple of months, nothing too serious, just a little light layering. I didn’t want to seem desperate. We even separated for a few months and I turned to my wool peacoat for comfort and warmth during those cold and dark months.

Then, this summer, we made up. And were inseparable. We spent nearly every day together. Sundress, maxi dress, peasant skirt. Jacket, jacket, jacket. If I had been carrying around a notebook there would have been little doodles with “Amanda <3s JJ” or “JJ + Amanda = Togetha Foreva” all.over.it.

And now, as the weather gets cooler and hemlines get longer, I am still relying on good ol’ Jeanie. Keeping me warm on cool morning walks to class or managing to make an outfit both more casual and pulled together without looking too “done” – my jacket is there for me. In the summer. In the fall. Forever.

These tacos are the jean jacket of the food world. Comfortable and versatile, they can transition from summer to fall without effort. 

In the summertime, make them out on the grill. Wrap up the salmon in foil and get the corn and poblanos all charred and gorgeous over and open flame. When the weather cools, but the appetite for tacos remains (because the appetite for tacos will ALWAYS be there) take the meal indoors. Cook the salmon in the oven and roast the veggies over a gas burner or under the broiler.

Salmon Tacos with Roasted Corn and Poblano Salsa (serves 2, inspired by How Sweet Eats)

8oz. grilled (or baked) salmon filet

2 ears of sweet corn

2 poblano chilles

1 jalapeno, seeded and chopped

½ red onion, chopped 

½ fresh lime

salt, to taste

4 corn tortillas (may substitute flour tortillas), wrapped in foil and warmed in oven for 3 – 5 minutes

Crumbled goat or cotija cheese, optional

After cooking salmon (link), allow to rest and cool slightly while you prepare the salsa.

Brush corn with olive oil and place on grill, over gas burner, or under broiler (whatever cooking method you choose is fine, the grilled corn may just retain a more “smoky” flavor) and cook until roasted and charred, rotating cobs about every 3 – 5 minutes to ensure even cooking. Set aside to cool.

Roast the poblanos over desired heat source until outside skin is completely charred, rotating the peppers like the corn. Once cool enough to handle, run the peppers under water to easily remove the charred skins and be left with beautifully roasted peppers. Seed and chop the peppers.

Holding corn upright, cut off kernels and place in a medium bowl. Repeat with other ear.  Add in the chopped poblanos, jalapeno, and onion. Mix well to combine. Squeeze lime over mixture and spinkle with salt, stir to combine.

Cut fish filets in half (giving you 4 ~2oz. pieces of salmon) and put in warmed tortillas. Top fish with a generous scoop of the salsa and cheese, if desired.

Serve immediately.

Jean Jackets + Fish Tacos = Together Forever <3333