2 tablespoons fresh lime juice
12 ounces wild-caught salmon (thawed if frozen)
2 cups Sweet Kernel Corn (for salsa)
4 tablespoons Diced Green Chiles (for salsa)
2 tablespoons ranch (for salsa)
1 teaspoon sriracha (for salsa)
8 flour tortillas (for serving)
1⁄2 cup Plain greek yogurt (for serving)
1 avocado, cubed (for serving)