Blackened Salmon Tacos with Corn Salsa and Cilantro-Lime Ranch
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 8 tacos (4 servings; 2 tacos each)
Ingredients
Tacos:
1 lb salmon fillets, skin removed
1 Tbsp olive oil
2 Tbsp all-purpose flour
2½ tsp chili powder
1 tsp paprika
1 tsp packed brown sugar
1 tsp onion powder
½ tsp garlic powder
½ tsp cumin
½ tsp cayenne pepper
½ tsp salt
¼ tsp freshly ground black pepper
8 (6-inch) tortillas
Corn Salsa:
⅔ cup frozen corn, warmed
1 medium tomato, diced
1 small avocado, diced
¼ cup red onion, finely chopped
2 tsp lime juice
1 dash garlic powder
Cilantro-Lime Ranch:
⅓ cup 2% plain Greek yogurt
juice of 1 lime
¼ cup cilantro, minced
½ tsp garlic salt
Instructions
In a small bowl, combine the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper; mix well.
Heat olive oil in a non-stick skillet over medium heat. Rub the spice mixture onto both sides of the salmon; transfer to the hot skillet and cook 3-4 minutes per side or until cooked through and outside is blackened. Flake salmon using a fork.
Meanwhile, mix together the salsa ingredients in a medium bowl, as well as the ranch ingredients in a small bowl.
Assemble tacos by dividing salmon among tortillas, top with corn salsa and cilantro-lime ranch. Serve immediately.