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Blackened Salmon Tacos with Avocado-Corn Salsa and Avocado Crema

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

These Blackened Salmon Tacos are amazing with Avocado-Corn Salsa and Avocado Crema. For kids or for those who don’t love spicy foods, omit the cayenne pepper.

Blackened Salmon Tacos
Blackened Salmon Tacos

Blackened Salmon Tacos with Avocado-Corn Salsa and Avocado Crema

Author: Heidi Boortz
Servings : 4

Ingredients

Tacos

  • 4 salmon fillet skinless, wild caught preferred
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp paprika
  • 2 tsp garlic powder
  • 4 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 2 tsp avocado oil or olive oil
  • 8 corn tortilla
  • 1 1/2 cup coleslaw mix vegetables only

Avocado-Corn Salsa

  • 1/2 cup frozen corn thawed
  • 1/4 cup cilantro finely chopped
  • 2 Tbsp lime juice
  • 1/4 cup red onion finely chopped
  • 1 roma tomato cored and finely chopped
  • 1/2 avocado finely chopped

Avocado Crema

  • 1/4 cup sour cream
  • 2 Tbsp lime juice
  • 2 Tbsp cilantro
  • 1 avocado pitted and peeled

Instructions

Salmon

  • Heat oil in a large skillet. Mix all spices (salt through oregano). Rub spice mix onto each side of each salmon filet. Cook salmon in oil 4 min per side, or until fish flakes easily with fork.

Salsa

  • Combine all ingredients. Mix well to coat.

Avocado Crema

  • Add all ingredients to a food processor. Process until smooth.

Tacos

  • Wrap tortillas in paper towels and heat in microwave 30 seconds. Using two forks, flake cooked salmon.
  • Assemble tacos on tortillas: salmon followed by salsa followed by crema. Top with coleslaw mix.
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