Blackened Salmon Tacos Recipe
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (19)
- 18 oz boneless salmon
- 8 6-inch corn tortillas
- 5 oz avocado cubed
- 6 oz mango cubed
- 1.5 oz red onion chopped
- 1/2 cup coriander roughly chopped
- 1/2 cup sour cream
- 0.5 oz jalapeno
- 1/2 tsp salt divided
- 1 1/2 tbsp olive oil divided
- 2 tsp lime juice divided
- 1/2 tsp chili powder
- 1 tsp Mexican spice mix
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cumin ground
- 1/4 tsp cayenne powder
- 1 tsp lime zest
- 1/4 tsp black pepper garnish
INSTRUCTIONS
Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
In a small bowl, mix 1/2 tsp chili powder, 1 tsp Mexican spice mix, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/4 tsp cumin, 1/4 tsp salt, and 3/4 tbsp olive oil. Marinate the fish with this mixture for 5 minutes.
Meanwhile, in another bowl, mix 5 oz avocado, 6 oz mango, 1.5 oz red onion, and 1 tsp lime juice to make the salsa.
In a pan over medium heat, use the remaining 3/4 tbsp oil to sear the fish for 8 minutes until it’s brown. Remove the fish from the pan and discard the skin.
To make the sauce, mix 1/2 cup sour cream, 1/2 tsp lime zest, remaining 1 tsp lime juice, and remaining 1/4 tsp salt in a bowl until well combined and smooth.
Bake 8 tortillas for 5 minutes.
To assemble, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and coriander. Pour the sauce on top with pepper.
Serve.