Blackened Salmon Tacos

“Add a burst of flavor to your tacos with this mouthwatering recipe! Blackened salmon, infused with a zesty spice blend, takes center stage in these vibrant tacos, complete with crunchy lettuce, juicy cherry tomatoes, and a sprinkle of fresh cilantro – a fiesta in every bite!”

Ingredients

• For the blackened salmon:
• 1 lb salmon fillets, skin removed
• 1 tsp blackening seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp butter, softened
• For the tacos:
• 16 corn tortillas
• 1 head of lettuce, chopped
• 1 pint of cherry tomatoes, halved
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 limes, cut into wedges
• Sour cream or Greek yogurt, for serving (optional)
• Queso fresco or shredded cheese, for serving (optional)

Instructions

Preheat your oven to 400°F (200°C).

Rinse the salmon fillets under cold water, pat them dry with a paper towel.

In a small bowl, mix together the blackening seasoning, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Sprinkle the spice mixture evenly over both sides of the salmon fillets, making sure they’re fully coated.

Melt the softened butter in an oven-safe skillet over medium-high heat.

Sear the salmon fillets for 2-3 minutes on each side, or until they develop a nice crust.

Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through.

While the salmon is cooking, prepare your tacos by chopping the lettuce, cherry tomatoes, red onion, and cilantro.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by breaking the cooked salmon into chunks and placing them onto a tortilla, followed by your desired toppings such as lettuce, tomatoes, onions, cilantro, a squeeze of lime juice, and a dollop of sour cream or Greek yogurt, and a sprinkle of queso fresco or shredded cheese if using.

Notes

Use fresh salmon fillets for the best flavor and texture.

If using frozen salmon, make sure to thaw it first and pat it dry with a paper towel before seasoning.

To take the dish to the next level, add some crunch by topping with toasted pepitas or chopped pecans.

For an extra burst of flavor, squeeze a sliver of fresh lime juice over the salmon before serving.

If you like a little heat in your tacos, add some diced jalapeños or serrano peppers to the toppings.

To make this recipe more substantial, add some sautéed black beans, diced bell peppers, or roasted sweet potatoes to the tacos.

Keep leftovers refrigerated for up to 3 days or freeze cooked salmon for up to 2 months.

Reheat gently in the oven or microwave before serving.

For a lower-calorie option, swap the butter with a lighter oil like avocado or grapeseed oil, and use reduced-fat sour cream or Greek yogurt.

Nutrional Value

• Calories: 340
• Total Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 20g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 35g