Blackened Salmon Tacos Dish top with lettuce, tomato, onion and a drizzle of our favorite homemade creamy tomatillo-avocado salsa.
These salmon tacos are loaded with flavor and spice and will become your new favorite in fact.
These salmon tacos are everything you want tacos to be. The blackened seasoning spice mix adds so much flavor and texture to the salmon and takes it to a whole new level.
To prepare the tacos simply char a few flour or corn tortillas on the stove top until they are slightly burnt on the edges.
Load the tortillas with lettuce, tomato, onion then salmon and top with a drizzle of tomatillo-avocado salsa, sour cream or your favorite salsa.
Blackened Salmon Tacos Dish: How to Make
Thaw the salmon portions in the fridge, then mix together the spice rub and sprinkle over the fish to coat.
Then you have to make a decision about whether to cook the salmon on the stove top, the grill, or bake it in the oven.
Instructions
If you’d like warm tortillas, wrap them in paper towels and microwave until they are warm and flexible, about 30 sec.
Blackening is the Cajun technique of searing in a hot pan! It’s all about getting that perfect crust from aromatic spices!
Wash then dry all produce.* Mince or grate 1 clove garlic (dbl for 4 ppl). Finely chop cabbage.
Zest and juice the lime(s). Cut the tomato(es) into 1/4 inch cubes. Specifically, Pat the salmon dry with paper towels.
In a medium bowl, toss the salmon with the Southwest spice blend. Season with salt and pepper. Set aside.
In another medium bowl, combine the tomatoes, corn, cabbage, lime zest, 1 tbsp lime juice (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl).
Season with salt and pepper.
Heat a medium non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the salmon.
Pan-fry until ‘blackened’ or dark golden-brown and cooked through, 2 min per side.
(TIP: Cook to a min. internal temp of 70°C/158°F.**) Using a wooden spoon, break up the salmon into bite-sized pieces.
Meanwhile, peel and cut the avocado(es) into 1/2-inch cubes. In a small bowl, add the avocado, garlic and remaining lime juice.
Using a fork, mash together until creamy. Season with salt then pepper.
Specifically, divide the tortillas between the plates. Top the tortillas with salsa, salmon, then dollop with the guacamole.
Ingredients
- 1 teaspoon kosher salt
- 4 6-ounce pieces skin-on salmon fillets
- 1 teaspoon chipotle chili powder
- 1 teaspoon ancho chili powder
- 3/4 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 2 tablespoons oil
TACOS
- 8 corn or flour tortillas
- 2 cups romaine lettuce, shredded
- 1/4 cup chopped red onion
- 2 tablespoons chopped cilantro
- 1 lime, cut into wedges
