Blackened Salmon Tacos with Corn Salsa and Cilantro-Lime Ranch
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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
  1. In a small bowl, combine the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper; mix well.
  2. 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.
  3. Meanwhile, mix together the salsa ingredients in a medium bowl, as well as the ranch ingredients in a small bowl.
  4. Assemble tacos by dividing salmon among tortillas, top with corn salsa and cilantro-lime ranch. Serve immediately.
Notes
Recipe from Cooking Classy
Nutrition Information
Serving size: 2 tacos Calories: 470 Fat: 19.3 Carbohydrates: 41.5 Sugar: 3.3 Sodium: 741 Fiber: 8.8 Protein: 35.5 Cholesterol: 70
Recipe by Prevention RD at https://preventionrd.com/2014/12/blackened-salmon-tacos-with-corn-salsa-and-cilantro-lime-ranch/