Description
These blackened salmon tacos are packed with flavor and topped with a creamy avocado sauce that brings them to the next level.
Ingredients
Scale
- 1 pound salmon fillets
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your grill or skillet over medium-high heat.
- In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper.
- Rub the spice mixture all over the salmon fillets.
- Add olive oil to the grill or skillet, then place the salmon on the hot surface.
- Cook the salmon for about 4-5 minutes per side, or until it flakes easily with a fork.
- While the salmon is cooking, prepare the avocado crema by blending 1 ripe avocado, 1/2 cup sour cream, 1 tablespoon lime juice, and a pinch of salt until smooth.
- Once the salmon is cooked, remove it from the heat and let it rest for a few minutes.
- Warm the corn tortillas on a grill or skillet for about 30 seconds on each side.
- To assemble the tacos, flake the salmon into pieces and place it on the tortillas. Top with shredded cabbage, diced tomatoes, and avocado crema.
- Garnish with fresh cilantro and serve immediately.
Notes
- Feel free to adjust the spice level by using more or less cayenne pepper.
- You can substitute the corn tortillas with flour tortillas if preferred.
- For a crunchier texture, add some sliced jalapeños or radishes.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2
- Fat: 18
- Carbohydrates: 18
- Fiber: 4
- Protein: 24