Chipotle salmon tacos with avocado salsa

Ingredients:

• 4 skinless salmon fillets, weighing 150 g each, cut into strips
• 1.5 tsp ground chipotle pepper
• 1 tsp ground cumin
• 2 Navelina oranges, grate the zest from one
• 1 avocado, diced
• 2 tbsp red onion, finely diced
• 0.5 cup chopped fresh cilantro + extra for serving
• Half a jalapeño pepper, seeded and finely diced
• 1 lime (squeeze half of it, cut the other half into wedges)
• 1 ear of corn, shelled
• 12 corn tortillas
• Vegetable oil, for grilling

Preparation:

1. Preheat the grill to medium-high heat. In a bowl, combine the chipotle powder, cumin, orange zest, and 1/2 teaspoon salt. Toss with the salmon and set aside.
2. Meanwhile, trim the ends of the oranges with a sharp knife. Place the oranges cut-side down and remove the peel and white pith. Hold each orange over a bowl and cut along the membranes to remove the segments, which will fall into the bowl. Squeeze the juice from the membranes into the bowl. Cut the orange segments into small pieces, then return them to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice, and a pinch of salt; mix well.
3. Lightly oil the grill and add the corn. Grill, turning occasionally, until charred on all sides, 12-15 minutes. After a few minutes, add the salmon and grill until grill marks appear, 2-4 minutes per side, depending on the thickness of the salmon. Grill the tortillas until grill marks appear, 20-30 seconds per side.
4. Cut the corn kernels off the cob and toss them with the avocado-orange salsa. Divide the tortillas among bowls and top with the salmon, salsa, and cilantro. Serve with lime wedges.