Grilled Salmon Summer Tacos


  • 2 medium cobs of corn, husked
  • 1 cup California Black Ripe Olives, sliced
  • 1 bunch green onions, chopped 1/4-inch
  • 1 teaspoon ground cumin
  • 1 1/2 pounds boneless, skinless salmon fillets, cut into 1 1/2-inch thick strips
  • 1 tablespoon olive oil
  • 8 small flour tortillas, grilled


  1. Cut corn off of cobs and place in a large mixing bowl.
  2. Add California Ripe Olives, green onions and cumin and set aside.
  3. Brush salmon with olive oil and season to taste with salt and chili powder.
  4. Grill over medium-high heat on each side for 2-4 minutes until cooked through.
  5. Transfer corn mixture and gently toss to combine. Adjust seasoning and serve with warm tortillas.