Blackened Salmon Tacos
Bring the beach to you with Blackened Salmon Tacos, topped with corn salsa and a cilantro yogurt sauce!
Servings: 4 servings
Calories: 319kcal
Ingredients
Salmon:
- 1 lb salmon skin removed
- 1 tablespoon canola oil
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoon brown sugar
- ¼-1/2 teaspoon cayenne pepper depending on how spicy you like it
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- salt and pepper
Corn Salsa:
- 14 ounces frozen corn thawed
- 1 avocado diced
- ½ red onion finely diced
- ¼ cup cilantro chopped
- 1 Roma tomato diced
- juice of 1 lime
- zest of ½ lime
- ½ teaspoon cumin
- salt and pepper to taste
Cilantro Yogurt Sauce
- ½ cup plain Greek yogurt
- 2 tablespoon buttermilk 1-2 additional tablespoon until preferred consistency is reached
- ¼ cup chopped cilantro
- 1 green onion diced
- juice of 1 lime
- 1 clove garlic diced
- salt and pepper to taste
Instructions
For the avocado and corn salsa:
- Combine all ingredients in medium bowl. Refrigerate while making salmon and yogurt sauce.
For the cilantro yogurt sauce:
- Combine all ingredients in food processor and pulse until well combined.
- Refrigerate while making salmon.
For the salmon:
- Combine chili powder, paprika, brown sugar, cayenne, garlic powder, cumin, and salt and pepper in small bowl.
- Rub blackening seasoning over both sides of salmon.
- Heat oil in medium skillet over medium-high heat.
- Once oil is hot, add salmon. Cook 3-4 minutes per side, or until it flakes easily and is cooked through.
To assemble:
- Spoon flaked salmon into warmed tortilla shells.
- Top with corn and avocado salsa and yogurt sauce.
- Enjoy!
Nutrition
Calories: 319kcal | Carbohydrates: 11g | Protein: 27g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 92mg | Potassium: 973mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1028IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 2mg