Blue Corn Tacos w/ Avocado Sauce & Salmon w/ Sumac

When I bought my blue corn tacos, I didn’t want to pair them up with meat but with fish. I was doubting between a white fish or salmon. The choice was quite simple when the supermarket in my neighbourhood had a good deal. I bought two pieces of salmon, which I seasoned and slightly crispen up on the outside in a pan. To go with this spiced salmon, I made an avocado sauce, added some crunchy lettuce, sprouts and sprinkled the lot with Sumac for that zingy touch! 

Do give these Salmon Tacos a try, they easy to make and so delicious! 

Blue Corn Tacos w/ Avocado Sauce & Salmon w/ Sumac

  • Prep: 30 min
  • Total: 1 hour

  • Fish


NOTE: This recipe makes 5 tacos.

- 250 gr salmon (2 pieces of Salmon)
- 2 tbsp olive oil
- 1 tsp of chicken spices (“kipkruiden”)
- ½ tsp Pimenton
- ½ tsp garlic powder
- ½ tsp chili powder (or less) 
- ½ tsp Sumac
- salt to taste

- non-stick pan

For the tacos:
- 5 blue corn tacos (or naturel from Albert Heijn)
- 1 batch avocado sauce (see below, I left out the onions and added coriander and a 1 tbsp of herb garlic cream cheese)
- lettuce
- sprouts
- coriander leaves
- black sesame seeds (optional)
- sumac (optional)

For the avocado sauce:
- 2 small avocados
- 1 tbsp coriander/cilantro
- a few slices of jalapeño pepper (depends on how hot you like your sauce)
- juice of 1 lime (if you like it less zingy, half is also fine)
- salt to taste


  1. Marinade the salmon pieces with the spices and oil and let this sit for 30 minutes in the fridge.
  2. Then cook the pieces in 1 tbsp olive oil on medium heat for 8-10 minutes. Make sure the outside is semi crispy and the inside is fully cooked (unless you use fresh salmon).

  3. When the salmon is cooked, set this aside and let this chill. 

  4. Prepare the avocado sauce and heat up your tacos.

  5. Then assemble the tacos by starting with some avocado sauce, followed by a good handful of lettuce, pieces of salmon and sprouts. Sprinkle with some fresh coriander, Sumac and black sesame seeds.

    - Add mango pieces for a fruity note.
    - Make a taco bowl and serve this salmon with rice, the avocado sauce, tomato, corn, cucumber and lettuce.

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.