Blackened Salmon Tacos

It’s tomato season! Hooray!   I really love me a good fresh ripe tomato.  I know a lot of people don’t love them, but just look at that fresh pico de gallo! How can you not want to dive right into that bowl with some fresh chips, or even better, salmon tacos. 🙂  

We ate at a local taco place that had excellent fresh fish tacos a few years ago and I was hooked.  I had to make my own version.  So that’s how I ended up with these beauties.  They are so full of flavor and the salmon is to die for.  Definitely a family favorite at our house.  

This fresh Pico de Gallo is so fast and easy to make and goes so perfectly on top of any Mexican dish, or just with a bag of chips.  Such a great way to use up those ripe tomatoes that are coming on in your garden right now.  It’s also a definite must have with these amazing tacos.  So to get started, turn your oven on to high broil.  Line a baking sheet with foil and lay your piece of salmon on it.  Sprinkle with taco seasoning.  Go here for my wonderful Home Made Taco Seasoning that you can use on just about any Mexican dish.  

Put your Salmon in the oven and let it broil for 10-15 minutes depending on the thickness of your fish.  You want it to start to sizzle on top and even get a little crusty brown.  You won’t be flipping it over, so let it cook a little longer than you think it would.  It gives it that awesome blackened flavor, but the inside is still so tender and juicy.

While the salmon is cooking (set the timer so you won’t forget about it!), chop up your tomato, onion, jalapeno, and cilantro and mix with lime juice, garlic salt, chili powder, and pepper to taste.  You can play with the amounts until you get it just how you like it.  Remember that if you want a milder salsa, cut out all the seeds and membranes of the jalapenos, or leave out all together if you really want no heat.

Next, mash up your avocado in a small bowl.  Add the lime juice, and garlic salt.  Simple is best here since there are already so many flavors involved.  Also, shred up your cabbage.

Last thing to prepare would be your cilantro lime ranch.  I take about 1/2 C of ranch that I mix up from a packet (made with Olive Oil mayo and unsweetened almond milk) and mix that ranch dressing with 1 tablespoon of lime juice,  garlic salt, and fresh cilantro in a blender.  Mixing it in a food processor or small blender is the best way to really get the cilantro mixed and chopped all in and makes it that pretty green color.

Now to address the corn tortillas.  They are usually pretty dry and tend to crack when you try to roll them.  A lot of places brush them with oil and warm them on a hot skillet to make them soft.  I don’t like to add the extra oil, so I get a clean hand towel and get it pretty damp.  Then I wrap 4-5 tortillas at a time in that towel and microwave them for 45ish seconds.  The water will soften them right up and they will hold better for your tacos.

It’s layering time!  Put half of your portion of salmon in each tortilla making a line with the flaked meat down the middle, next put on a little shredded cabbage, pico de gallo, guacamole, and top with your cilantro lime ranch.

Honestly, is your mouth not watering right now.  Go ahead and dive into that taco.  Yes you will get messy, but that’s what napkins are for :).  Enjoy!

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Yum

Blackened Salmon Tacos

Yield: 4 servings

Serving Size: 2 tacos

Ingredients

• 12 oz salmon fillet
• 1 T taco seasoning (home made recipe link above)
• FOR THE PICO DE GALLO:
• 1 medium tomato (about 1 C chopped)
• 1/4 C chopped white onion
• 1/4 C chopped jalapeno
• 1/4 C chopped fresh cilantro
• 1 T lime juice
• 1/2 t garlic salt
• 1/8 t chili powder
• fresh pepper
• FOR THE GUACAMOLE:
• 1 medium avocado (about 150 g)
• 2 t lime juice
• 1/4 t garlic salt
• FOR THE CILANTRO LIME RANCH:
• 1/2 C ranch (made from a packet with olive oil mayo and unsweetened almond milk)
• 1 T lime juice
• 1/4 C fresh cilantro
• 1/2 t garlic powder
• shredded cabbage
• 8 corn tortillas

Instructions

1. Turn your oven on to high broil. Line a baking sheet with foil and lay your piece of salmon on it. Sprinkle with taco seasoning. Put your Salmon in the oven and let it broil for 10-15 minutes depending on the thickness of your fish. You want it to start to sizzle on top and even get a little crusty brown. You won't be flipping it over, so let it cook a little longer than you think it would. It gives it that awesome blackened flavor, but the inside is still so tender and juicy.
2. While the salmon is cooking (set the timer so you won't forget about it!), chop up your tomato, onion, jalapeno, and cilantro and mix with lime juice, garlic salt, chili powder, and pepper to taste. You can play with the amounts until you get it just how you like it. Remember that if you want a milder salsa, cut out all the seeds and membranes of the jalapenos, or leave out all together if you really want no heat.
3. Next, mash up your avocado in a small bowl. Add the lime juice and garlic salt and mix well.
4. Shred up your cabbage.
5. Last thing to prepare would be your cilantro lime ranch. I take about 1/2 C of ranch that I mix up from a packet (made with Olive Oil mayo and unsweetened almond milk) and mix that ranch dressing with 1 tablespoon of lime juice, garlic salt, and fresh cilantro in a blender. Mixing it in a food processor or small blender is the best way to really get the cilantro mixed and chopped all in and makes it that pretty green color.
6. Now to address the corn tortillas. They are usually pretty dry and tend to crack when you try to roll them. A lot of places brush them with oil and warm them on a hot skillet to make them soft. I don't like to add the extra oil, so I get a clean hand towel and get it pretty damp. Then I wrap 4-5 tortillas at a time in that towel and microwave them for 45ish seconds. The water will soften them right up and they will hold better for your tacos.
7. It's layering time! Put half of your portion of salmon in each tortilla making a line with the flaked meat down the middle, next put on a little shredded cabbage, pico de gallo, guacamole, and top with your cilantro lime ranch.

Notes

Macros: Calories 407; Carbs 32; Fat 22; ;Protein 23

Serving is 3 oz salmon, 2 tortillas, 1/3 cup pico de gallo, 40 g guacamole, small handful of shredded cabbage, and 2 T ranch

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