Ingredients:

• 1 lb salmon fillets, thawed if frozen
• 1 tablespoon olive oil
• 2 tablespoons flour
• 2½ teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon packed brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 8 (6-inch) tortillas

For Serving: cotija, feta, sour cream, lime, as desired

Corn Salsa:

• ⅔ cup frozen corn, warmed
• 1 medium tomato, diced
• ¼ cup red onion, finely chopped
• 2 tsp lime juice
• 1 dash garlic powder

Directions:

1. In a small bowl, combine the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper; mix well.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Rub the spice mixture onto both sides of the salmon; transfer to the hot skillet and cook 3-4 minutes per side or until cooked through and outside is blackened. Flake salmon using a fork.
4. Meanwhile, mix together the salsa ingredients in a medium bowl.
5. Assemble tacos by dividing salmon among tortillas, top with corn salsa and toppings as desired. Serve immediately.