1. Add the sour cream, grated garlic, and lime juice to a small bowl and mix to combine. Season with salt and pepper. Set aside.

2. Wash the salmon and pat dry with some kitchen paper. Season with some fresh ground pepper and set aside. Heat up a pan with some vegetable oil, add the drained corn and fry from all sides until nicely browned in some spots. Take out and set aside. Add some more oil and add the salmon with the skin side down into the pan and fry over medium-high heat for 4-5 minutes. Reduce the heat do medium-low, flip the fish and fry on the other side until cooked through – about 4-5 minutes more (depending on the thickness of your salmon piece). The salmon should be pink and glossy on the inside. Take out of the pan and let rest for a moment.

3. Slice the plum and avocado finely, wash the chard leaves and let drain. Warm up the wheat tortillas in the microwave for a few seconds, then start to assemble the tacos (or place everything in bowls on the table so everyone can do the tacos on their own). Place a warm tortilla on a plate, place some chard leaves on top, then the corn, plum, and avocado slices. Shred the salmon with a fork, place about half of each fillet on top of everything, drizzle with the sour cream sauce, sprinkle with some chopped chives, some lime juice from the lime wedges, and season with some salt, pepper, and Sriracha Sauce (optional) if you like it hot ;)