If you haven’t noticed yet Mexican food is my favorite. Good Mexican food just bursts with exciting flavors that all blend so perfectly well together. Nothing is bland, and it always keeps you craving it and coming back for more.
My latest food craze is blackened salmon. I’ve been getting it at one of my favorite local Restaurants almost weekly. When I have a new food favorite I love to come up with my own version of it at home. T
hese tacos are bursting with enticing flavors that will likely have you making this dish many times around. Soft tortillas are generously filled with tender, perfectly spiced salmon, then covered with a flavorful corn salsa.
Then it gets a delightful crunch from Romaine lettuce and another layer of flavor from a sprinkling of cheese and last but not least one of the best parts: it’s drizzled with zesty cilantro lime ranch for one intensely incredible Blackened Salmon Taco! Yum yum YUM!
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Review Recipe
Blackened Salmon Tacos with Corn Salsa and Cilantro Lime Ranch
Incredibly flavorful skillet seared salmon tacos with a tasty corn salsa and ranch.
Servings: 6
Prep20 minutesCook10 minutesReady in: 30 minutes
Ingredients2 (6 0z) salmon fillets3 Tbsp olive oil , divided2 Tbsp all-purpose flour2 1/2 tsp chili powder1 tsp paprika1 tsp packed brown sugar1 tsp onion powder1/2 tsp garlic powder1/2 tsp cumin1/2 tsp cayenne pepper (optional)1/2 tsp salt1/4 tsp freshly ground black pepperCorn Salsa2/3 cup frozen corn , warmed1 medium Roma tomato , diced1 small Avocado , diced2 Tbsp finely chopped yellow onion2 tsp lime juice1 dash garlic powderSalt and Pepper to taste
InstructionsFor Serving:Flour or corn tortillas, warmed (for corn I’d recommend the fry cooking method I use here)Chopped Romaine lettuceCotija or Parmesan Cheese, grated/crumbledCorn Salsa, recipe followsCilantro Lime Ranch, recipe can be found hereBlackened Salmon TacosIn a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Heat 2 Tbsp olive oil in a non-stick skillet over medium heat. Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side. Place coated salmon in preheated skillet and cook 3-4 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Flake salmon using a fork. Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch. Serve immediately.Corn SalsaCombine all ingredients in a mixing bowl.
Course: Main CourseCuisine: Tex-MexKeyword: Salmon Tacos Author: Jaclyn
Review Recipe
Course: Main CourseCuisine: Tex-MexKeyword: Salmon Tacos
Author: Jaclyn
