Salmon, Sweet Potato Tot and Corn Tacos

Salmon, Sweet Potato Tot and Corn Tacos

It’s Tuesday and that means it’s a great day for tacos! Last week, our daughter came over for dinner as soon as I told her I was making salmon tacos. Kylie didn’t love any kind of fish when she was younger, but has definitely started enjoying salmon in the last year or so. When I told her I’d be making salmon tacos with sweet potato tots, she was in! I also cooked a few ears of corn to add to these most magnificent tacos.

I started by making a spice mixture for my salmon. This mixture consisted of kosher salt, tequila lime seasoning (that I find at Walmart and can also be found on, chili flakes and the zest and juice of two limes. With a fork, mix the salt, chili flakes, tequila lime seasoning and lime zest.

spice mixture
found at Walmart

After placing the salmon onto a sheet pan, I squeezed the juice of two limes over the fish. (Note: Make sure to zest the limes before cutting them and squeezing out the juice.) After the salmon was coated in the lime juice, I sprinkled the seasoning mix on.

salmon coated in lime juice
salmon sprinkled with seasoning

Place the salmon into a preheated 425 degree oven for 25 minutes. At the same time the salmon goes in, put your sweet potato tots into the oven as well. Meanwhile, cook the corn so it is done when the fish is. I boiled my corn cobs this time, feel free to grill them or use a bag of frozen corn, or a can of corn if you don’t have fresh corn cobs.

sweet potato tots
baked sweet potato tots

While the salmon was in the oven, the tots baking and the corn cooking, I prepared my taco toppings (bagged red and green cabbage mix, cortina cheese, fresh jalapeños, avocado, cilantro and green verde salsa).

taco toppings

Once the salmon was done, I let it rest for about 10 minutes and then cut it to be placed in the tacos.

salmon right out of the oven


1 pound of salmon

1 package frozen sweet potato tots

4 ears of corn

1-1/2 teaspoons kosher salt

2 teaspoons tequila lime seasoning

1/4 teaspoon chili flakes

2 limes (zest and juice)

corn tortillas

2 jalapeños, sliced, seeds removed

fresh cilantro

red and green cabbage mix


salsa verde


  1. Preheat oven to 425 degrees.
  2. Place salmon on large baking sheet and squeeze lime juice over the top.
  3. Mix kosher salt, tequila lime seasoning, chili flakes, and lime zest together and sprinkle over fish.
  4. Place in oven and cook for 20 minutes.
  5. Place tater tots into the oven and bake per bag instructions.
  6. Cook corn. Once corn is done, remove kernels from ear and set aside.
  7. Heat corn tortillas. I like to do this on my gas cooktop to get the little char marks onto my tortillas.


Until next time, Kris

3 Comments Add yours

  1. The salmon is making my mouth water!

    Liked by 1 person

    1. It was so tasty. 😊

      Liked by 1 person

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