Salmon Tacos

It's all about salmon ever since the trip. I can be picky with fish since I grew up on fresh alaskan salmon and halibut, you could say I'm a fish snob.
I've been thinking about making salmon tacos for the past 3 days, except I come home so exhausted from school/clinical that I collapse on the couch and ask Brad to get us pizza. Yesterday I couldn't make them because I worked 7-7 and would've had to make a grocery store run for cabbage and lime. Today I worked 5-5. Off early enough to make dinner so my stomach would take no more excuses, time for a good homemade meal. Yesterday I had another nursing school breakdown, I needed this today.

SALMON TACOS
1 fillet salmon, sliced in thin strips
equal amounts lemon pepper seasoning/taco seasoning
olive oil
avacado
thin sliced cabbage
sour cream, mixed with a little lemon pepper/taco seasoning (I also grate in chipotle pepper that I freeze)
cojita cheese (optional)
corn tortillas (I make the easiest homemade ones Brad's Guatemalan grandma, Mami Oli, taught me. I can't share until I post the video of her doing it...in the meantime await anxiously.)
Toss salmon with lemon pepper and taco seasoning (you can add a little flour if it's too moist) Heat oil in a frying pan and cook salmon a few minutes until cooked through. Serve in warm tortillas and top with sour cream, cabbage, avacado, and cheese.

After Brad and I got engaged in NYC we ate at this fabulous little place called cafe havana. They are famous for their amazing grilled corn. I tried to copy it, after looking at this picure I'm realizing they must mix the cheese with some sour cream or butter so that it sticks to the corn. hmm...maybe next time.

CAFE HAVANA CORN
corn on the cob
a couple tsp olive oil
chili powder
lime juice
cojita cheese
Spread oil onto the corn, grill until tender. In the last couple minutes sprinkle with chili powder and salt. Sprinkle with lime juice and cheese before serving.