- 2 Persian cucumbers
- 1¼ cup corn kernels (about 2 ears)
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 red Fresno chile, seeds removed, finely chopped
- ¾ teaspoon kosher salt
- Cut cucumbers into quarters lengthwise; cut cucumber quarters into ¼-inch-thick slices, to equal 1¼ cups chopped cucumber.
- Combine cucumber, corn, cilantro, lime juice, Fresno chile, and salt in a medium bowl. Serve on salmon tacos with sliced avocado and crumbled queso fresco.