I combined chipotle lime salmon with corn avocado peach salsa and a creamy spicy cilantro yogurt sauce to create Peach Salmon tacos whose ingredient twist might surprise you.

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I can’t stop thinking about these chipotle lime salmon tacos, they hit sweet, smoky and bright all at once. I toss seasoned salmon fillets into the oven, then spoon a corn avocado peach salsa over warm tortillas and drizzle a tangy cilantro yogurt sauce that somehow makes everything sing.

If you like Fish Tacos Salsa or even Peach Salmon riffs, this one will make you rethink summer dinners, seriously. I kept messing up the first time but that made me tweak it, and now every bite has that little surprise that makes you go, huh how did they do that, right?

Ingredients

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Salmon: High in protein and omega 3s, heart healthy, flaky and rich
Avocado: Creamy packed with good fats and fiber, keeps you full longer
Peach: Sweet and juicy adds fresh sweetness and vitamin C, low in fat
Corn: Adds crunch and sweet starch, offer fiber and some B vitamins
Chipotle chili powder: Smoky heat that boost flavor, small calories, adds spice
Cilantro: Fresh herb, bright citrusy note, has antioxidants and low calories
Greek yogurt: Creamy base, add protein and tang, balances spicy and sweet
Lime juice: Zesty sour brightness, adds acid that lift flavors and aids digestion

Ingredient Quantities

1 1/2 pounds salmon fillets, skin on, pin bones removed (about 4 small fillets)

2 tablespoons olive oil

2 tablespoons fresh lime juice

1 to 2 teaspoons chipotle chili powder or 1 chipotle pepper in adobo, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

2 cloves garlic, minced

1 teaspoon honey or brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 ears fresh corn, kernels cut off (about 1 to 1 1/4 cups)

1 ripe peach, diced

1 ripe avocado, diced

1/4 cup finely chopped red onion

1 small jalapeno, seeded and finely chopped

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice (for salsa)

Salt and black pepper, to taste

1/2 cup plain Greek yogurt

1/3 cup chopped fresh cilantro (for sauce)

1 clove garlic, minced (for sauce)

1 tablespoon fresh lime juice (for sauce)

1/2 teaspoon ground cumin (for sauce)

8 small corn or flour tortillas, warmed

Lime wedges for serving

Crumbled cotija or queso fresco for topping (optional)

Extra cilantro leaves and thinly sliced radishes for garnish (optional)

How to Make this

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1. Preheat oven to 400 degrees F. Pat the salmon dry, check for and remove any pin bones, place skin side down on a foil or parchment lined baking sheet.

2. Whisk together 2 tablespoons olive oil, 2 tablespoons fresh lime juice, one to two teaspoons chipotle chili powder or one minced chipotle pepper in adobo, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 2 cloves minced garlic, 1 teaspoon honey or brown sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Brush all over the salmon and let sit while you prep other stuff, or chill for up to 30 minutes for more flavor.

3. Bake the salmon until it flakes easily and is just cooked through, about ten to fourteen minutes depending on thickness. If you like crispy skin, pop it under the broiler for one to two minutes at the end. Let rest a few minutes then flake into large chunks with a fork.

4. While the salmon cooks, heat a skillet over medium high and toss in the corn kernels with a little oil and pinch of salt. Cook until nicely charred in spots, about three to five minutes, stirring once or twice. That char adds big flavor so dont skip it.

5. Make the corn avocado peach salsa: in a bowl combine the charred corn, one diced ripe peach, one diced ripe avocado, 1/4 cup finely chopped red onion, one seeded and finely chopped small jalapeno, 2 tablespoons chopped cilantro, and 1 tablespoon fresh lime juice. Season with salt and black pepper to taste and fold gently so the avocado doesnt turn to mush.

6. Whisk together the cilantro yogurt sauce: 1/2 cup plain Greek yogurt, 1/3 cup chopped cilantro, 1 minced garlic clove, 1 tablespoon fresh lime juice, 1/2 teaspoon ground cumin and a pinch of salt and pepper. Thin with a teaspoon or two of water or more lime juice if you want it looser. Taste and adjust.

7. Warm eight small corn or flour tortillas in a hot dry skillet, on a griddle or wrapped in foil in the oven until pliable.

8. Assemble tacos: spread some cilantro yogurt sauce on each warm tortilla, top with flaked chipotle lime salmon, spoon over the corn avocado peach salsa, and finish with crumbled cotija or queso fresco if using, extra cilantro leaves and thinly sliced radishes for crunch.

9. Serve immediately with lime wedges for squeezing. Quick tips: dont overcook the salmon it keeps drying out, add the avocado last and fold gently, and if your salsa sits a bit the flavors marry and get even better.

Equipment Needed

1. Rimmed baking sheet lined with foil or parchment
2. Mixing bowl and whisk (for the marinade and the yogurt sauce)
3. Pastry brush or large spoon to coat the salmon
4. Large skillet or cast iron pan (for charring corn and warming tortillas)
5. Cutting board and sharp chef’s knife
6. Measuring spoons and a 1/4 or 1/3 cup measure
7. Tongs and a fork (tongs to handle fish/tortillas, fork to flake the salmon)
8. Small bowl and spoon for the salsa, plus a citrus reamer or juicer for the limes

FAQ

Q: Can I use a whole chipotle pepper in adobo instead of chipotle powder?
A: Yes, you can. Use one minced pepper for a smoky heat similar to 1 to 2 teaspoons powder, taste as you go. The adobo adds moisture so pat the salmon dry after you marinate if you want a nice crust.

Q: What is the best way to cook the salmon so it stays moist?
A: Sear skin side down in a hot skillet with oil until the skin is crisp, about 4 to 5 minutes, then flip and cook 2 to 4 more minutes depending on thickness. Or roast at 400 F for 8 to 12 minutes. Aim for about 125 to 135 F internal if you like it medium, let it rest 3 to 5 minutes. Don’t overcook it, it dries out fast.

Q: Can I use frozen corn or frozen peaches for the salsa?
A: Yes. Thaw and drain frozen corn then char it quickly in a hot skillet to bring back flavor. For frozen peaches, thaw and pat dry, then toss in a hot pan with a little honey if they need softening. Fresh is best but frozen works in a pinch.

Q: How do I stop tortillas from tearing when I fill them?
A: Warm them until pliable in a dry skillet or wrapped in a damp towel in the microwave for 20 to 30 seconds. If corn tortillas are still dry, brush with a tiny bit of oil or steam for a few seconds. You can also double them up for extra strength.

Q: Can I prep parts of this recipe ahead of time and how long will leftovers keep?
A: Yes. Make the salsa and yogurt sauce up to 2 days ahead. Store salmon separate in the fridge up to 2 days, reheat gently at low temp or flake cold into tacos. The yogurt sauce keeps 3 to 4 days. Don’t assemble and freeze tacos, they get soggy.

Q: What can I swap for salmon if I want a different protein?
A: Firm white fish like cod or mahi mahi, shrimp, or even thinly sliced chicken breast all work. Adjust cooking time: shrimp only needs a few minutes each side, chicken needs longer. The marinade still tastes great on other proteins.

Chipotle Lime Salmon Tacos With Corn Avocado Peach Salsa & Cilantro Yogurt Sauce Recipe Substitutions and Variations

Salmon: swap for a firm white fish like cod or halibut, or use shrimp instead, they hold up well in tacos just watch the cook time.
Chipotle chili powder or chipotle pepper: use smoked paprika plus a pinch of cayenne or ancho chili powder for smoky heat, or stir in a teaspoon of adobo sauce if you have canned chipotles.
Peach: swap with ripe mango or fresh pineapple for the same sweet juicy contrast with corn and chile.
Plain Greek yogurt (for the sauce): use sour cream, Mexican crema or full fat plain yogurt, they give the same tangy creamy texture.

Pro Tips

1) Don’t marinate the salmon forever, the lime will start to “cook” it; 10 to 30 minutes max. Pat the fillets bone dry before the marinade so the spices stick and you get better browning, otherwise it just steams.

2) Aim for an internal temp around 125 to 130 F for juicy, slightly translucent salmon, then let it rest 3 to 4 minutes cause it keeps cooking. If you want crisp skin, broil for just a minute or two at the end and watch it the whole time or you’ll burn it.

3) Char the corn in a smoking hot skillet, don’t overcrowd the pan, that char is where the flavor comes from. Toss the avocado in last with a little extra lime so it doesn’t brown and fold gently, you want chunks not mush.

4) Warm your tortillas until they’re pliable and keep them wrapped in a towel or foil so they stay soft while you finish everything, assemble at the last minute so the salsa stays bright and the textures stay different. If you saved any juices from the salmon baking sheet, drizzle a little over the fish for extra flavor and moisture.

Chipotle Lime Salmon Tacos With Corn Avocado Peach Salsa & Cilantro Yogurt Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I combined chipotle lime salmon with corn avocado peach salsa and a creamy spicy cilantro yogurt sauce to create Peach Salmon tacos whose ingredient twist might surprise you.

Servings

servings

Calories

720

kcal

Equipment: 1. Rimmed baking sheet lined with foil or parchment
2. Mixing bowl and whisk (for the marinade and the yogurt sauce)
3. Pastry brush or large spoon to coat the salmon
4. Large skillet or cast iron pan (for charring corn and warming tortillas)
5. Cutting board and sharp chef’s knife
6. Measuring spoons and a 1/4 or 1/3 cup measure
7. Tongs and a fork (tongs to handle fish/tortillas, fork to flake the salmon)
8. Small bowl and spoon for the salsa, plus a citrus reamer or juicer for the limes

Ingredients

1 1/2 pounds salmon fillets, skin on, pin bones removed (about 4 small fillets)
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 to 2 teaspoons chipotle chili powder or 1 chipotle pepper in adobo, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon honey or brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 ears fresh corn, kernels cut off (about 1 to 1 1/4 cups)
1 ripe peach, diced
1 ripe avocado, diced
1/4 cup finely chopped red onion
1 small jalapeno, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice (for salsa)
Salt and black pepper, to taste
1/2 cup plain Greek yogurt
1/3 cup chopped fresh cilantro (for sauce)
1 clove garlic, minced (for sauce)
1 tablespoon fresh lime juice (for sauce)
1/2 teaspoon ground cumin (for sauce)
8 small corn or flour tortillas, warmed
Lime wedges for serving
Crumbled cotija or queso fresco for topping (optional)
Extra cilantro leaves and thinly sliced radishes for garnish (optional)

Directions

Preheat oven to 400 degrees F. Pat the salmon dry, check for and remove any pin bones, place skin side down on a foil or parchment lined baking sheet.
Whisk together 2 tablespoons olive oil, 2 tablespoons fresh lime juice, one to two teaspoons chipotle chili powder or one minced chipotle pepper in adobo, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 2 cloves minced garlic, 1 teaspoon honey or brown sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Brush all over the salmon and let sit while you prep other stuff, or chill for up to 30 minutes for more flavor.
Bake the salmon until it flakes easily and is just cooked through, about ten to fourteen minutes depending on thickness. If you like crispy skin, pop it under the broiler for one to two minutes at the end. Let rest a few minutes then flake into large chunks with a fork.
While the salmon cooks, heat a skillet over medium high and toss in the corn kernels with a little oil and pinch of salt. Cook until nicely charred in spots, about three to five minutes, stirring once or twice. That char adds big flavor so dont skip it.
Make the corn avocado peach salsa: in a bowl combine the charred corn, one diced ripe peach, one diced ripe avocado, 1/4 cup finely chopped red onion, one seeded and finely chopped small jalapeno, 2 tablespoons chopped cilantro, and 1 tablespoon fresh lime juice. Season with salt and black pepper to taste and fold gently so the avocado doesnt turn to mush.
Whisk together the cilantro yogurt sauce: 1/2 cup plain Greek yogurt, 1/3 cup chopped cilantro, 1 minced garlic clove, 1 tablespoon fresh lime juice, 1/2 teaspoon ground cumin and a pinch of salt and pepper. Thin with a teaspoon or two of water or more lime juice if you want it looser. Taste and adjust.
Warm eight small corn or flour tortillas in a hot dry skillet, on a griddle or wrapped in foil in the oven until pliable.
Assemble tacos: spread some cilantro yogurt sauce on each warm tortilla, top with flaked chipotle lime salmon, spoon over the corn avocado peach salsa, and finish with crumbled cotija or queso fresco if using, extra cilantro leaves and thinly sliced radishes for crunch.
Serve immediately with lime wedges for squeezing. Quick tips: dont overcook the salmon it keeps drying out, add the avocado last and fold gently, and if your salsa sits a bit the flavors marry and get even better.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.