Sunday, May 26, 2013

Blackened Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

Marshall and I absolutely love tacos. We probably have some variation of a taco once or twice a week. Yeah I know we are a little obsessed with them. So, when I found this blackened salmon taco recipe I was pretty excited to try it, and let me tell you it did not fall short of my expectations. It was quick, pretty easy, and absolutely delicious.

2 (6 0z) salmon fillets
3 Tbsp olive oil, divided
2 Tbsp all-purpose flour  
1 tsp paprika
1 tsp packed brown sugar
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1/4 tsp freshly ground black pepper
Corn Salsa
2/3 cup frozen corn, warmed
1 medium Roma tomato, diced
1 small Avocado, diced
2 Tbsp finely chopped yellow onion
2 tsp lime juice
1/3 cup black beans(I added these. I just love black beans)
1 dash garlic powder
Salt and Pepper to taste
Cilantro Lime Ranch
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup milk
1 Tbsp buttermilk ranch seasoning mix
1/4 cup cilantro
1 small clove garlic
Juice of 1/2 - 1 lime
For Serving:
Flour or corn tortillas, warmed
Shredded Cheese (your choice)
Corn Salsa
Cilantro Lime Ranch
Blackened Salmon Tacos
In a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Heat 2 Tbsp olive oil in a non-stick skillet over medium heat. Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side. Place coated salmon in preheated skillet and cook 3-4 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Flake salmon using a fork. Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch. Serve immediately.
Corn Salsa
Combine all ingredients in a mixing bowl.
Cilantro Lime Ranch
Combine all ingredients in a small bowl.
This recipe was adapted from