Prep 45 mins
Cook 10 mins
A most flavorful and spicy taco. Adapted from: Alaska From Scratch.
For the Blackened Salmon
- 1 lb salmon, pin bones and skin removed, patted dry
- 2 tablespoons canola oil
- 2 tablespoons flour
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons brown sugar
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon cayenne pepper (or to taste)
- 1⁄2 teaspoon salt (I increased to about 1 teaspoon)
- 1⁄2 teaspoon black pepper
For the Avocado Corn Salsa
- 1 ripe avocado, finely chopped
- 1 large ear of corn, kernels cut off
- 1 tomatoes, seeds removed and diced
- 1⁄4 cup red onion, diced
- 2 tablespoons cilantro, chopped
- zest and juice of half a lime
- salt and pepper
For the Cilantro Ranch Dressing
- 1⁄4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons buttermilk
- juice of half a lime
- 1 small garlic clove
- 2 tablespoons green onions, thinly sliced
- 1⁄4 cup cilantro leaf
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
For Serving Tacos
- corn tortilla, warmed
- shredded cabbage
- lime wedge
- For the Salmon: Heat the oil in a skillet (cast iron is good) over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Coat the flesh of the salmon liberally with the blackening spice.
- Place salmon in hot skillet. Cook 3-4 minutes per side or until coating is blackened and forms a nice crust and salmon is cooked through (medium-well, just slightly pink in the center). Allow salmon to rest for 5 minutes, then flake with a fork.
- For the Salsa: In a bowl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper. Refrigerate until ready to serve. Note: Can be made up to an hour in advance.
- For the Dressing: Add yogurt, mayo, buttermilk, lime, garlic, green onions, cilantro, salt and pepper to a food processor. Process until smooth. Add more buttermilk as needed until desired consistency is reached (you'll want it to be thin enough to drizzle, but not so thin that it slides off the tacos). Refrigerate until ready to serve. Note: Can be made up to several hours in advance.
- To Assemble Tacos: On a warmed corn tortilla place flaked salmon followed by Avocado Corn Salsa and some shredded cabbage. Drizzle with Cilantro Ranch Dressing. Serve with lime wedges.