Blackened Salmon Tacos

P I N_______I M A G E

Growing up in Mexico I had every imaginable kind of taco on a weekly basis; pork, beef, chicken, manta ray, shrimp, white fish, etc. All except salmon tacos. I don’t know why it took me so long but I think the discovery happened on one of my visits to Rubios last year. Since then I’ve been wanting to make my own fish tacos and I’m glad I finally found a winner recipe.
If you have a gas stove, I recommend you warm up your tortillas directly on the fire. It requires quick fingers to be able to flip it without getting burned but the flavor from the fire is amazing! Every time I moved to a new place, the first thing I looked for is a gas stove just for my tortillas 😀
Paul said these are his favorite tacos for me to make on Taco Tuesday! Don’t wait until next week to make them… do them tomorrow!


P I N_______I M A G E

Blackened Salmon Tacos
Yields 6-8 tacos

1 lb  wild salmon 
3 tablespoons olive oil, divided 
2 tablespoons all-purpose flour
2 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon packed brown sugar
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For toppings: 
Corn Salsa & Cilantro Lime Ranch (see recipes below), shredded lettuce or cabbage – optional, and crumbled queso fresco like THIS ONE  (or your favorite light cheese)

In a small bowl, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.  

In a non-stick skillet over medium heat 2 tbsp of olive oil.

Add the remaining of the oil on the salmon fillets and rub the spice mixture on both sides of the salmon.    

Place coated salmon in preheated skillet and cook 3-4 minutes per  side until outside is lightly blackened and center of fillet is cooked through and opaque.  

Flake salmon using a fork.  Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch.  Serve immediately.

Corn Salsa
2/3 cup frozen corn – thawed 
 1 medium diced roma tomato
1 small diced avocado
2 tablespoons finely chopped yellow onion
2 teaspoons lime juice
1 dash garlic powder
Salt and Pepper to taste

Combine all ingredients in a mixing bowl and place in refrigerator until ready to serve.

Cilantro Lime Ranch
Yields about 1 cup

1/4 cup reduced fat mayonnaise
1/4 cup non fat plain greek yogurt (you can also use sour cream)
1/4 cup almond milk (or regular milk)
1 Tbsp buttermilk ranch seasoning mix
1/4 cup cilantro (about a small handful)
1/4 teaspoon garlic powder
Juice of 1/2 lime

Combine all ingredients in a blender and blend until all ingredients are finely chopped. Store in refrigerator.

Recipe adapted from Cooking Classy

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