1 teaspoon EACH- cumin, chipotle powder, granulated garlic, AND sugar
¼ teaspoon EACH- thyme AND onion powder salt and pepper
1 pound wild-caught salmon (such as sockeye or coho)
3 tablespoons oil
Instructions
1. CILANTRO LIME CREMA- Combine all the ingredients for the
crema in a blender and blend until smooth. Pour the crema in a
dressing bottle or a bowl, cover and refrigerate until ready to use.
2. BLACKENED SALMON- Combine the smoked paprika, cumin,
chipotle powder, garlic, sugar, thyme, onion powder, ½ teaspoon
salt, and ¼ teaspoon black pepper in a small bowl. Place the salmon
on a cutting board and pat dry with a paper towel. Cut the salmon
into smaller pieces. Sprinkle the flesh of the salmon with the
blackened seasoning liberally, you may not need all the seasoning.
Heat a large cast iron skillet over medium high heat. Drizzle ½ the
oil into the pan and place half the salmon filets flesh side down into
the skillet. Cook about 2-5 minutes total, turning half way through.
The salmon is done with the thickest part feels firm. Fry the second
batch of salmon filets. Allow the salmon to rest for 5 minutes.
Remove the skin and flake with fork or just dice it.
3. ASSEMBLY- Add the red cabbage, blackened salmon, and your
favorite toppings to the taco and top with a spoonful of crema.
Serve with additional crema on the side.
OPTIONAL TOPPINGS- corn or flour tortillas, red cabbage, diced
avocados, grilled corn, cotija cheese, lime wedges, chopped
cilantro, pickled jalapeños, pickled onions, mexican pickled carrots,
black beans, etc.
Originally Submitted
11/23/2016
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