Wild Salmon Tacos with Roasted Corn and Chile Adobo Cream Recipe

Ingredients For Wild Salmon Tacos with Roasted Corn and Chile Adobo Cream Recipe

• 4 ounce Chevre or fromage blanc
• 0.5 cup Buttermilk
• 2 tablespoon Canned chipotle chiles in adobo sauce
• 3 cup Corn kernels cut fresh from the cob or frozen
• 0.5 Red onion diced
• 1 Red or orange bell pepper diced
• 2 tablespoon Olive oil divided
• As required Salt and pepper to taste
• 1.5 pound Wild salmon fillet
• 8 Small flour tortillas
• Sliced avocado, cilantro, cucumber, crumbled cotija cheese, shredded cabbage, and cherry tomatoes