These tacos were inspired by my most recent CSA share, as well as a recent trip to El Camino Real. Two items in my share threw me for a loop – the sweet corn and the wild salmon. I never cook with corn because, quite honestly, I’ve never really loved it. In terms of the wild salmon, while I was stoked about it, I had never cooked salmon prior to these tacos and was therefore clueless as to what I should do with it.

Furthermore, I typically don’t get down with frozen food, but the sweet corn in my share happened to be frozen and I certainly wasn’t about to let it go to waste. Let’s just say that I am so glad that I didn’t. It was frozen by a local farm at its peak flavor and was beyond delish. Seriously, corn has never tasted so good. I solemnly swear that I will no longer discriminate against frozen veggies. (How’s that for a Harry Potter reference?)

Anyway, after picking up my share in Kensington, Dan and I swung by El Camino Real in Northern Liberties for some lunch and drinks. I love that place – namely, for its funky tacos and Tex-Mex vibe. Of course, it was while I was eating amazing tuna tacos for lunch that I suddenly knew how I’d put my sweet corn and wild salmon to use.

Lastly, some info for those of you who are wondering what the heck adzuki beans are (as I was when they caught my eye at Whole Foods). They’re native to China and have a unique flavor that is both nutty and sweet. Best of all, they’re packed with protein. Of course, black beans probably seem more appropriate for these tacos, but I’m a big fan of trying new food and playing around with different food combinations. Personally, I loved the combination of flavors going on with these tacos, and I think it goes without saying that I am now a huge fan of the adzuki bean.

Variety is the spice of life, my friends. :)


What you’ll need:

  • 1 cup frozen sweet corn, thawed
  • 1 can adzuki beans, rinsed and strained
  • 1 cup grape tomatoes, halved
  • 1/2 a red onion, chopped
  • 2 tbsp. fresh lime juice
  • 2 tbsp. fresh cilantro, chopped
  • Cracked black pepper to taste
  • Himalayan salt to taste

What you’ll do:

  • Combine all ingredients in a mixing bowl
  • Spoon into a serving bowl


Note: This recipe is for an individual serving. To accommodate more people, simply multiply by however many people you plan to serve.

What you’ll need:

  • 1 large salmon filet
  • 3 small corn tortillas
  • 3/4 an avocado, sliced
  • 6 tbsp. sweet corn and adzuki bean salsa
  • 3 tbsp. chipotle lime aioli (I highly recommend serving it in a squeeze bottle. You can find my recipe here!)
  • 3 lime wedges

What you’ll do:

  • Preheat the grill on medium heat; once heated, lightly oil the grate; grill for 6-8 minutes on each side, or until the fish is flaky and cooked through; cut the filet into thirds
  • Assemble each taco by layering in the following way: 1 corn tortilla, 1/4 avocado, 1/3 salmon filet, 2 tbsp. salsa, and 1 tbsp. aioli
  • Garnish each taco with a lime wedge, and viola!