These Blackened Salmon Tacos are amazing with Avocado-Corn Salsa and Avocado Crema. For kids or for those who don’t love spicy foods, omit the cayenne pepper.
Servings : 4
Ingredients
Tacos
- 4 salmon fillet skinless, wild caught preferred
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp paprika
- 2 tsp garlic powder
- 4 tsp onion powder
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- 1 tsp oregano
- 2 tsp avocado oil or olive oil
- 8 corn tortilla
- 1 1/2 cup coleslaw mix vegetables only
Avocado-Corn Salsa
- 1/2 cup frozen corn thawed
- 1/4 cup cilantro finely chopped
- 2 Tbsp lime juice
- 1/4 cup red onion finely chopped
- 1 roma tomato cored and finely chopped
- 1/2 avocado finely chopped
Avocado Crema
- 1/4 cup sour cream
- 2 Tbsp lime juice
- 2 Tbsp cilantro
- 1 avocado pitted and peeled
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Instructions
Salmon
- Heat oil in a large skillet. Mix all spices (salt through oregano). Rub spice mix onto each side of each salmon filet. Cook salmon in oil 4 min per side, or until fish flakes easily with fork.
Salsa
- Combine all ingredients. Mix well to coat.
Avocado Crema
- Add all ingredients to a food processor. Process until smooth.
Tacos
- Wrap tortillas in paper towels and heat in microwave 30 seconds. Using two forks, flake cooked salmon.
- Assemble tacos on tortillas: salmon followed by salsa followed by crema. Top with coleslaw mix.
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