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Blackened Salmon Tacos

Blackened Salmon Tacos

with Corn Salsa and Lime Guacamole
4.0(1.1K)
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: 
863 kcal
: 
36g
: 
20 minutes
:
  • Seafood/Fruit de Mer
  • Fish
  • Gluten

227 g

Salmon Fillets, skinless

()

6 unit

Flour Tortillas

()

56 g

Corn Kernels

170 g

Napa Cabbage, shredded

1 unit

Avocado

1 unit

Lime

10 g

Garlic

80 g

Tomato

1 tbsp

Southwest Spice Blend

3 tbsp

Oil*

3 tsp

Salt*

Calories863 kcal
Fat45 g
Saturated Fat6 g
Carbohydrate81 g
Sugar4 g
Dietary Fiber10 g
Protein36 g
Cholesterol62 mg
Sodium229 mg
•Garlic Press
•Zester
•Paper Towel
•Measuring Spoons
•Small Bowl

PDF
1 PREP
1

If you'd like warm tortillas, wrap them in paper towels and microwave until they are warm and flexible, about 30 sec. Blackening is the Cajun technique of searing in a hot pan! It's all about getting that perfect crust from aromatic spices!

Wash and dry all produce.* Mince or grate 1 clove garlic (dbl for 4 ppl). Finely chop cabbage. Zest and juice the lime(s). Cut the tomato(es) into 1/4 inch cubes. Pat the salmon dry with paper towels. In a medium bowl, toss the salmon with the Southwest spice blend. Season with salt and pepper. Set aside.

2 MAKE SLAW
2

In another medium bowl, combine the tomatoes, corn, cabbage, lime zest, 1 tbsp lime juice (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.

3 COOK FISH
3

Heat a medium non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the salmon. Pan-fry until 'blackened' or dark golden-brown and cooked through, 2 min per side. (TIP: Cook to a min. internal temp of 70°C/158°F.**) Using a wooden spoon, break up the salmon into bite-sized pieces.

4 MAKE GUACAMOLE
4

Meanwhile, peel and cut the avocado(es) into 1/2-inch cubes. In a small bowl, add the avocado, garlic and remaining lime juice. Using a fork, mash together until creamy. Season with salt and pepper.

5 FINISH AND SERVE
5

Divide the tortillas between the plates. Top the tortillas with salsa, salmon and dollop with the guacamole.

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