Description
Delicious blackened salmon tacos topped with creamy cilantro lime crema, fresh vegetables, and a burst of flavors.
Ingredients
- 2–3 (6oz) salmon fillets, skin-on
- 1/2 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/8 teaspoon chipotle pepper
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil (for searing)
- 1/4 cup sour cream
- 1/4 cup mayo
- 2 teaspoons lime juice
- Zest of 1 lime
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon garlic, minced
- Pinch of salt and pepper, as needed
- Street taco tortillas, as needed
- Purple cabbage, thinly sliced, as needed
- Avocado, diced, as needed
- Fresh cilantro, chopped, as needed
Instructions
- In a small bowl, combine sour cream, mayo, lime juice, lime zest, cilantro, garlic, and a pinch of salt and pepper for the cilantro lime crema. Whisk until smooth and set aside in the refrigerator.
- Preheat your oven to 400°F. Pat the salmon fillets dry with a paper towel.
- In another small bowl, mix together the blackened seasoning ingredients: paprika, onion powder, garlic powder, cayenne, chipotle, oregano, thyme, kosher salt, and black pepper.
- Rub the salmon fillets all over with the blackened seasoning. Drizzle one to two teaspoons of olive oil over the fillets and rub it in gently.
- Heat one tablespoon of oil in a large oven-safe skillet over medium-high heat. Carefully sear the salmon fillets, skin-side up, for one to three minutes until a good char forms.
- Flip the fillets so the skin side is down, then transfer the skillet to the oven and bake for 10 to 14 minutes or until fully cooked.
- Remove the skillet from the oven and let the salmon rest for five minutes, then flake the salmon into chunks.
- To build your tacos, layer street taco tortillas with purple cabbage, diced avocado, flaked salmon, cilantro lime crema, and chopped fresh cilantro.
Notes
For an extra kick, increase the cayenne or add a touch of hot sauce to the crema. Serve with additional lime wedges for a fresh burst of flavor.