The ultimate salmon taco recipe made with blackened salmon, a smoky-spicy crema, simple avocado mash and an herby slaw. Bright, flavorful and satisfying!
1(1-pound)center-cut salmon fillet,skin and bones removed
1tablespooncanola oil
Serving
12(6-inch)corn or flour tortillas
½cupcilantro leaves
¼cupdill
2serrano chiles,thinly sliced
1lime,quartered
Instructions
Slaw
In a large bowl, stir together 4 cups cabbage, 2 tablespoons vinegar, 1 tablespoon mayonnaise, 1 tablespoon lime juice, 2 tablespoons cilantro, 1 tablespoon dill, and 1 teaspoon salt. Cover and refrigerate until ready to serve, at least 30 minutes.
Chipotle Crema
Combine ½ cup sour cream and 1 whole chipotle in a small food processor; purée until smooth. Season with salt to taste then transfer to a small bowl, cover and refrigerate until ready to use. *
Avocado Mash
In a medium bowl, combine 2 diced avocados, 1 tablespoon lime juice, and 1 teaspoon salt. Mash with a fork until spreadable but not completely smooth. Press a piece of plastic wrap directly onto surface and refrigerate until ready to use.
Blackened Salmon
Cut salmon evenly into 4-ounce portions. If making your own blackening seasoning, combine all spices together in a medium bowl or jar and stir well. Stir again just before using. Season each piece generously with blackening spice, about 1 teaspoon on each side.
Heat 1 tablespoon oil in a large nonstick skillet over medium. Once oil is shimmering, add salmon and cook until blackened on both sides and an instant-read thermometer registers 125ºF for medium-rare, about 3 minutes per side depending on thickness of filets. Transfer to a plate and allow to rest while you warm tortillas.
Wipe skillet clean and return to medium heat. One at a time, add tortillas to dry skillet and cook until pliable and slightly toasted, about 30 seconds per side. Stack in a clean kitchen towel and wrap tightly to keep warm.
Assemble
Using a fork, flake salmon into large bite-sized pieces. Squeeze remaining 1 tablespoon lime juice over top of fish. Smear a tablespoon or two of avocado mash on a warm tortilla, then top with salmon, a spoonful of slaw, a drizzle of chipotle crema, thinly sliced serranos, and fresh cilantro leaves and dill. Serve with additional lime for squeezing.
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