BBQ Salmon Fish Tacos with Peach Corn Salsa & Creamy Southern-Style Potato Salad

BBQ Salmon Fish Tacos with Peach Corn Salsa & Creamy Southern-Style Potato Salad

🌮🥔 As Seen on Sweet Life with Nikki
Episode 7: Infertility, Grief, and Transracial Adoption: On Becoming a Parent Differently

Watch here: [Episode 7]

Think healing from loss and finding family can’t happen in the kitchen? Think again. In this heartfelt episode of Sweet Life with Nikki, I’m joined by grief coach and adoptive mom Dr. Julia Porter as we serve up deep conversation and a soulful meal:
✨ BBQ Salmon Fish Tacos with Peach Corn Salsa
✨ Creamy Southern-Style Potato Salad (inspired by Julia’s grandmother)

This is what Sweet Life w/Nikki is all about, using food to nourish our stories, reclaim our joy, and make space for the life we didn’t expect… but deeply love.

📥 Want a printable version? Download the full PDF here.

 

BBQ Salmon Fish Tacos with Peach Corn Salsa

Ingredients

For the Salmon

  • 1½–2 lbs fresh salmon fillet (skin removed or left on for grilling)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ¼ teaspoon black pepper
  • ¼ tsp Tony’s seasoning
  • ½ cup BBQ sauce (Sweet Baby Ray’s or your favorite)
  • 1–2 lemon or lime (for squeezing)

 

For Assembly

  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage or lettuce (optional for crunch)
  • Sour cream or avocado (optional)
  • Crumbled feta or cotija cheese (optional)

 

Peach Corn Salsa

  • 2 ripe peaches, diced
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • ¼ cup red onion, finely diced
  • 1 jalapeño, minced (remove seeds if you don’t want too much heat)
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste

 

Instructions

1.     Make the Salsa: In a medium bowl, combine: Diced peaches, Corn, red onions, jalapeno, cilantro, lime juice, salt and pepper.  Toss and chill. 

2.     Season the Salmon: Pat salmon dry.  Drizzle with olive oil. Sprinkle seasoning evenly over salmon.

3.     Cook the Salmon: Broil the salmon in the oven for 10-15 minutes. Remove after 10 minutes, brush with BBQ sauce and cook 2-5 min more until caramelized.  Or you can grill your salmon. 

4.     Flake the Salmon: Use a fork to break salmon into large chunks. Squeeze fresh lime over the top.

5.     Warm the Tortillas: Heat tortillas in a dry skillet or microwave wrapped in a damp towel until warm.

6.     Assemble the Tacos: Lay out tortillas. Add salmon chunks. Top with peach corn salsa. Add shredded cabbage, a dollop of sour cream or avocado, and crumbled cheese if you like.

 

Potato Salad Recipe

Ingredients

  • 3 lbs red potatoes, whole, unpeeled
  • 1 Tbsp kosher salt (for boiling)
  • 1 cup Duke’s mayonnaise
  • 2 Tbsp yellow mustard
  • 1 tsp Dijon mustard
  • 1/2–1 tsp anchovy paste (start with 1/2 and taste)
  • 1/4 cup sweet pickle relish
  • 1 Tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/4 tsp garlic powder
  • 1/2 tsp black pepper
  • ¼ cup finely diced red onions
  • ¼ cup finely diced celery
  • ¼ cup green peppers
  • 6 hard boiled

 

For Garnish: - Sliced boiled egg - Paprika - Optional: chopped chives or parsley

 

Instructions

  1. Cook Potatoes: Scrub potatoes.  Cut and cube them into bite size pieces. Place potatoes in a large pot with kosher salt. Cover with cold water. Bring to a boil and simmer 15–20 minutes until fork-tender. Drain and cool until just warm.
  2. Potatoes: Gently mash potatoes (leave some chunks for a creamy-chunky texture).
  3. Make Dressing: In a bowl, whisk together:  mayo, mustards, anchovy paste, relish, vinegar, sugar garlic powder and pepper. Taste and adjust anchovy paste if desired.
  4. Assemble Salad: Pour dressing over warm potatoes. Fold in chopped eggs, onion, celery, green pepper. Season with salt. Reserve one or two eggs to place on top for garnish. 
  5. Chill: Cover and refrigerate 2–4 hours or overnight.
  6. Garnish & Serve: Top with sliced egg, paprika, and fresh herbs.

 

Pro Tips:

  • Warm potatoes absorb dressing.
  • Anchovy paste (or white miso paste) adds rich umami and no fishy taste!
  • Chill thoroughly before serving.

 

🛒 Shopping List

Produce:

  • 3 lbs red potatoes (unpeeled)
  • 2 ripe peaches
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1–2 lemons or limes
  • ¼ cup red onion (you’ll need ~½ cup total for both recipes)
  • 1 jalapeño
  • ¼ cup green pepper
  • ¼ cup celery
  • Fresh cilantro
  • Shredded cabbage or lettuce (optional)
  • Fresh herbs for garnish (chives or parsley)

Dairy:

  • 6 eggs (plus extras for garnish)
  • Duke’s mayonnaise (or preferred brand)
  • Feta or cotija cheese (optional)
  • Sour cream or avocado (optional)

Pantry/Seasonings:

  • Olive oil
  • Kosher salt
  • Black pepper
  • Garlic powder
  • Yellow mustard
  • Dijon mustard
  • Anchovy paste (or white miso paste as a substitute)
  • Sweet pickle relish
  • Apple cider vinegar
  • Sugar
  • Paprika
  • Tony’s seasoning
  • BBQ sauce (Sweet Baby Ray’s or your favorite)
  • Salt & pepper (for salsa)

Bread/Tortillas:

  • 8 small corn or flour tortillas (gluten free if needed)

Equipment:

  • Large pot (for boiling potatoes)
  • Mixing bowls
  • Cutting board & sharp knife
  • Baking sheet or grill
  • Whisk
  • Skillet or microwave (to warm tortillas)
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