Taos Salmon Chalupas Salmon Corn Cakes
Elevate your dinner game with these irresistible Taos Salmon Chalupas with Salmon Corn Cakes! This vibrant recipe combines flaked oven-baked salmon with sweet corn, scallions, and a hint of cumin to create perfectly golden, crispy corn cakes that are packed with flavor. Topped with a creamy avocado lime sauce, a dollop of zesty salsa, and fresh salad greens, these chalupas deliver a satisfying blend of textures and Southwestern-inspired flavors. Perfect for a quick weeknight dinner or a crowd-pleasing weekend treat, this dish is as nutritious as it is delicious, featuring nutrient-rich salmon and fresh, colorful ingredients. Ready in under an hour, these salmon corn cakes are both indulgent and wholesome, making them a must-try for seafood lovers and taco enthusiasts alike!
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Recipe Information
Ingredients
- 0.5 pound Fresh salmon fillet
- 1 cup Canned corn (drained)
- 0.5 cup All-purpose flour
- 0.5 cup Cornmeal
- 2 large Eggs (beaten)
- 3 Scallions (thinly sliced)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil (for frying)
- 1 large Avocado
- 2 tablespoons Fresh lime juice
- 3 tablespoons Sour cream or Greek yogurt
- 2 tablespoons Cilantro (chopped)
- 2 cups Mixed salad greens
- 0.5 cup Salsa (store-bought or homemade)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the salmon fillet on the prepared baking sheet. Season lightly with salt and pepper, and bake for 12-15 minutes or until fully cooked. Remove from the oven, allow it to cool slightly, and flake into small pieces using a fork.
In a large mixing bowl, combine the flaked salmon, canned corn, flour, cornmeal, beaten eggs, scallions, cumin, garlic powder, salt, and black pepper. Mix until all the ingredients are evenly incorporated.
Heat the vegetable oil in a large skillet over medium heat. Scoop about 2-3 tablespoons of the salmon mixture to form each corn cake, gently flattening into a patty shape.
Fry the corn cakes in batches for 3-4 minutes per side or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
While the cakes are cooking, prepare the avocado lime sauce. In a blender or food processor, combine the avocado, lime juice, sour cream (or Greek yogurt), and cilantro. Blend until smooth and creamy. Add a pinch of salt to taste.
To assemble, place a handful of mixed salad greens on each plate. Top with 2-3 salmon corn cakes, a dollop of avocado lime sauce, and a spoonful of salsa. Garnish with additional cilantro if desired.
Serve immediately and enjoy your Taos Salmon Chalupas with Salmon Corn Cakes!
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 4204 mg | 183% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 21.8 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 23.0 mcg | 115% | |
| Calcium | 270 mg | 21% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3517 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
