Ingredients

1 tablespoon plus 1 teaspoon vegetable oil
1 small onion, diced
1 clove of garlic, minced
1 teaspoon ground cumin
a 4 ounce can of diced green chilies
a 15 ounce can of black beans, rinsed and drained
a 12 ounce can of corn, drained
salt and pepper
1 pound fresh salmon fillet
1 cup sour cream
1 chipotle chili (in adobo sauce), minced
1 avocado
6 flour tortillas

Cooking Instructions

Heat 1 tablespoon of the oil in a pan over medium-high heat. Add the onion and cook for about 5 minutes. Add the garlic and cook for 1 minute longer. Add the ground cumin, green chilies, black beans, and corn and cook for another minute or so. Season to taste with salt and pepper and set aside.

Season the salmon liberally with salt and pepper. In a non-stick pan, heat the remaining teaspoon of oil over medium-high heat until hot but not smoking. Fry the salmon, skin down, for 5 minutes until it develops a nice brown crust on the bottom. Turn the salmon over and cook for another 3 to 5 minutes or until just cooked through (if your salmon fillet is very thick, it may take longer to fully cook.) Remove the salmon from heat and set aside. When cool enough to handle, break the salmon apart into bite-sized pieces and place in a bowl.

In a small mixing bowl, mix the sour cream with the chipotle pepper and a small spoonful of the adobo sauce. Taste and add more chipotle if you like it spicier.

When ready to assemble the tacos, cut the avocado into thin slices and heat the tortillas in the oven. Place some of the salmon pieces inside the tortillas along with a few scoops of the black bean mixture, a dollop of sour cream, and several avocado slices and serve. Or, for more informal occasions, you can set all of the ingredients out in attractive bowls and let your guests assemble their own tacos.

Makes 6 tacos

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recipe courtesy of elliemay.com