Spicy Blackened Salmon Tacos with
                 Charred Corn Salsa and Cilantro Aiolo
                                                              

Ingredients:
2 portions of salmon, or other firm-fleshed fish (I used salmon fillets )
1 tbsp chili powder
1/4 tsp cayenne ( I like spicy, I used 1 tbsp)
1/2 tsp sugar
1/4 tsp salt
1/4 cup flour
2 tbsp vegetable oil
2 large flour tortillas
avocado, cilantro, green onions, and radishes for topping
lemon or lime wedges, optional

Directions:
1. Heat oil in heavy-bottomed skillet (preferably cast iron) over medium high heat until smoking.
2. Meanwhile, mix chili powder, cayenne, sugar and salt with the flour in a shallow bowl. Dredge salmon in flour mixture and transfer to hot skillet. Cook until very brown, then flip. Continue cooking till flesh is just opaque. Set aside.
3. Wipe oil from skillet, and throw in tortillas to warm. Arrange the fish, flaked into chunks, Charred Corn Salsa, and desired toppings on one half of a warmed tortilla and drizzle with aioli. Fold in half to serve.

                       Charred Corn Salsa

Ingredients:
1 cup corn kernels ( I used frozen)
2 roma tomatoes, diced
1/4 cup red onion, diced
2 jalapeno pepper, minced
1 tbsp olive oil
salt, to taste

Directions:
1. Preheat broiler and put oven rack in highest position. Toss corn, tomatoes, onion and jalapeno with olive oil. Salt to taste.
2. Transfer corn mixture to a shallow baking pan. Broil until tomatoes are soft and corn is charred, 5-8 minutes.

                            Cilantro Aioli

Ingredients:
1/4 cup mayonnaise ( I used yogurt, cuts down on calories)
1 tbsp lemon juice (lime or orange juice would be equally tasty)
1 tbsp cilantro, minced (I used 4 tbsp cilantro)

Directions:
1. Stir together all ingredients in a small bowl. Adjust lemon juice and add salt to taste.