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–+ servings

Blackened Salmon Tacos

Servings 8

Ingredients

  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • ¼ tsp  cayenne pepper (optional)
  • 2 tbsp olive oil
  • 1 lb salmon filet with skin 
  • 8 6 inch corn tacos
Lime Crema (optional)
  • ⅓ cup sour cream
  • 1 lime, juiced
  • ½ lime, zested

Instructions

  • For the blackened rub, combine the first 8 spices in a small bowl, mix and set aside.
    To cook the salmon, in a skillet over medium high heat add the olive oil and heat until it shimmers. Place the salmon, skin side down in the skillet and sprinkle half of the spice rub mixture on top of the flesh side. Cook for about 5 minutes or until the bottom edges look browned and crispy. 
  • Flip the salmon over and carefully, remove the skin. We used two forks to remove the skin and any of the dark portion of the underside salmon. Sprinkle the remaining rub on the other side of the salmon. Cook for another 5 minutes or until the temperature you like. If desired, flip the salmon one more time to slightly cook the spices on the top side of the salmon. Remove salmon from skillet, plate and slice or break into smaller pieces for the tacos. Cover and set aside.
  • Wipe out skillet with paper towel and warm the corn tortillas in the skillet a few seconds each side.
  • To serve, place desired amount of salmon in each taco and top with pineapple salsa and lime crema (optional).
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