Recipes

Blackened Salmon Tacos with Corn Salsa

With the warm weather in Nashville this weekend (well, yesterday), I felt like making a spring-y meal. I love tacos, and thought I would change up the traditional taco for dinner tonight. So, I decided to make blackened salmon and a cilantro-corn salsa. Blackening salmon adds a little kick of flavor to the fish, which I adore! You can always substitute chicken or shrimp for the salmon, if you wish.

These tacos would be perfect with blue corn tortilla chips, salsa and margarita! It makes for a perfect Sunday night dinner. All I needed tonight was a porch and a sunset and I would have been in heaven!

Blackened Salmon Tacos

Blackened Salmon Tacos with Corn Salsa

Makes 2 servings

Ingredients:

  • 1 tbsp. olive oil
  • 2 salmon fillets
  • 1 tbsp. canola
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. brown sugar
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. cumin
  • 1/4 tsp. cayenne
  • 1/2 red pepper
  • 1 avocado
Cilantro-Corn Salsa
  • 1 ear of grilled corn
  • 1 plum tomato, chopped
  • 1/2 onion, chopped
  • 1 jalepeno, chopped into small bits
  • Juice of half of a lime
  • Cilantro
  • Salt and pepper to taste

IMG_4601

Directions:

  1. Heat the oil in a skillet over medium heat.
  2. In a bowl, stir together chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
  3. Rub the spices onto both sides of the salmon.
  4. Cook the salmon 3-4 minutes per side. Flake salmon using a fork or chop into small bite-size pieces.
  5. Using the same skillet the salmon was cooked in, sauté the red pepper. Set aside.
For the Salsa:
  1. In a bowl, stir together the corn, tomato, onion, jalepeno, cilantro, lime, salt and pepper.
Assemble salmon, red pepper, cilantro-corn salsa and avocado in a tortilla and enjoy!

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