Description
Delicious blackened salmon tacos topped with fresh pico de gallo and shredded cabbage.
Ingredients
Scale
- 16 ounces salmon ((4) 4-ounce filets)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 tablespoon avocado oil
- 1/2 cup mayonnaise
- 2 teaspoons lime juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/8 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup tomatoes (diced)
- 1/4 cup white onion (diced)
- 1 clove garlic (minced)
- 3 tablespoons cilantro (chopped)
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 12 small corn tortillas
- 2 cups shredded cabbage
- 1 cup shredded taco blend cheese
Instructions
- Prepare the salmon by removing any bones or skin. Cut the salmon fillet into 1/2″ chunks and add to a bowl.
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and pepper. Sprinkle the blackened seasoning over the salmon chunks and mix until the salmon is coated evenly.
- Heat a cast-iron or nonstick skillet over medium-high heat. Add the avocado oil to the pan, then add the salmon in a single layer—don’t overcrowd the skillet. Let the salmon cook for about 2 minutes before turning. Continue to cook until the salmon is brown on both sides, then remove from the pan. Place in a bowl and cover with aluminum foil while you are cooking the remaining salmon.
- In a small bowl, stir together the mayonnaise, lime juice, smoked paprika, chili powder, cumin, hot sauce, and salt and pepper. Stir until combined, then set aside.
- In a small bowl, add the diced tomatoes, diced onion, minced garlic, cilantro, lime juice, and salt. Mix well, adding additional lime juice or salt to taste as needed. Set aside.
- Preheat a griddle or cast iron skillet over medium heat. Add a thin layer of avocado oil. Heat the corn tortillas on both sides until they are just a little golden.
- Add the blackened salmon, shredded cabbage, shredded cheese, pico de gallo, and drizzle with chili lime sauce. Enjoy!
Notes
- Feel free to adjust the spice levels to taste.
- Can substitute salmon with other fish if desired.
- Best served immediately after cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg