Description
Blackened Salmon Tacos topped with diced avocados, fresh grilled corn, cotija cheese, and homemade jalapeño lime crema!
Ingredients
Scale
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 teaspoons minced garlic
- 3 tablespoons cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeno, seeds and ribs removed
- pinch of salt
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chipotle powder
- 1 teaspoon granulated garlic
- 1 teaspoon sugar
- 1/4 teaspoon thyme
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound wild-caught salmon
- 3 tablespoons oil
- Corn or flour tortillas
- Red cabbage
- Diced avocados
- Grilled corn
- Cotija cheese
Instructions
- Cilantro Lime Crema: Combine all the ingredients for the crema in a blender and blend until smooth. Pour the crema in a dressing bottle or a bowl, cover and refrigerate until ready to use.
- Seasoning Mix: Combine the smoked paprika, cumin, chipotle powder, garlic, sugar, thyme, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
- Salmon Prep: Place the salmon on a cutting board and pat dry with a paper towel. Cut the salmon into smaller pieces (about 1 1/2 inches wide).
- Seasoning: Sprinkle the flesh of the salmon with the blackened seasoning liberally.
- Cooking: Heat a large cast iron skillet over medium high heat. Drizzle 1/2 the oil into the pan and place half the salmon filets flesh side down into the skillet. Cook about 2-5 minutes total, turning halfway through. Fry the second batch of salmon filets.
- Finishing: Allow the salmon to rest for 5 minutes. Remove the skin and flake with fork or dice it.
- Assembly: Add the red cabbage, blackened salmon, and your favorite toppings to the taco and top with a spoonful of crema. Serve with additional crema on the side.
Notes
I cut the salmon into smaller filets because it’s easier to control if your piece has varying thicknesses. You can leave the salmon filet whole if you wish, but the cooking time will be about 8-12 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: 30 Minute Meals
- Method: Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: blackened salmon, salmon tacos, jalapeño lime crema, 30 minute meals, pescatarian dinner