I recently ordered the salmon tacos from one of my favorite Mexican restaurants and it tasted so good that I decided to go home and make some myself! These are easy to make but taste just as good as the ones I had at the restaurant!
Serves: 6
Delicious Blackened Salmon Tacos
These Delicious Blackened Salmon Tacos taste just like the ones you would order at your favorite restaurant but better!
Ingredients
Salmon
- 1 pound salmon
- 2 Tablespoons canola oil
- 2 Tablespoons flour
- 2 teaspoons chili powder
- 2 teaspoons brown sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Avocado Salsa
- 1 ripe avocado diced
- kernels from 1 ear of corn
- 1 tomato diced
- ¼ cup diced red onion
- 2 Tablespoons chopped cilantro
- juice from ½ lime
- salt and pepper to taste
Cilantro Ranch Dressing
- ¼ cup greek yogurt
- 2 Tablespoons mayonnaise
- 2 Tablespoons buttermilk
- juice from ½ lime
- 1 teaspoon minced garlic
- 2 Tablespoons sliced green onions
- ¼ cup chopped cilantro
- salt and pepper to taste
- tortillas for serving
Instructions
Salmon
- Heat the oil in a skillet over medium-high heat.
- In a bowl, stir together the flour, chili powder, brown sugar, onion powder, garlic powder, cumin, salt and pepper. Combine remaining salmon ingredients and rub on the outside of the salmon.
- Place salmon in hot skillet.
- Cook about 5 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through.
- Flake with fork after it is cooked; set aside.
Avocado Salsa
- In a bowl, mix together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper. Refrigerate until ready to serve.
Cilantro Ranch Dressing
- Add yogurt, mayo, buttermilk, lime, garlic, green onions, cilantro, salt and pepper to a food processor. Blend until smooth. Add more buttermilk as needed until desired consistency is reached.
- Refrigerate until ready to serve.
- Serve blackened salmon on a warm tortilla and top with salsa and dressing.
Notes
- Tortillas are not included in nutritional information
Nutrition
Calories: 248 kcal · Carbohydrates: 10 g · Protein: 17 g · Fat: 16 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 43 mg · Sodium: 286 mg · Potassium: 650 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 537 IU · Vitamin C: 7 mg · Calcium: 42 mg · Iron: 1 mg
Equipment
- Skillet
- Mixing Bowl
Recipe Details
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Holy cow those look absolutely delicious! Perfect for a Mexican night :) Happy Blogging! Happy Valley Chow
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Now this is an eating adventure! Thanks for taking the time to figure it out and share it with us. Blessings, Sinea Ducks ?n a Row
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I absolutely love salmon! This recipe looks delicious! I pinned it so I remember to make it the next time I see salmon on sale!
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Ooh, we loooooove salmon! These tacos look superb! Thanks for the recipe!
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i made this last night for dinner. SO yummy!! thanks for a new favorite recipe!
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I made these for dinner tonight and they were a huge hit! My salmon hating kids liked them so much they were picking out the salmon just to eat it plain. Delish and a repeater for sure!
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My husband just got back from salmon fishing, made these for lunch and they are delish!!! Since we will be eating salmon for the next 6 months ;) I'll making these tacos often!! Thanks.
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This recipe was a huge hit for my husband and me tonight. We had cod on hand so we used it instead of the salmon and it was outstanding. Very clean and fresh. I could eat these every night. And, I will definitely make them with salmon next time but its good to know you can substitute it out if you need to - I bet it would probably be great with shrimp as well. Thanks so much. Yum!
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This is super old but I just had to comment and say I think this is one of the best dinners I’ve ever made! The salmon was soooooo good!! Thank you!
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Are you supposed to cook the corn? Or just cut it off the cob raw?
