Hey-o!
I apologize ahead of time if this post seems a little rushed and sloppy. My parents are flying in from Oregon on Thursday and I'm desperately trying to get caught up on everything before they get here - including blogging!
Anyway, lets talk tacos.
Taco night is a staple in our home. We have some kind of taco night at least once a week!
I've had fish tacos at many different restaurants and I've tried a lot of different recipes, but I'm always left disappointed.
Until now.
I can honestly say that these are the BEST fish tacos I've EVER had.
Oh and since I made them, go me! :)
Since all of the components are made from scratch (except for the tortillas, but feel free to make that from scratch as well!), it might seem a little overwhelming at first when you look at all of the recipes.
It's not though, I pinky promise. Easy peasy.
My advice would be to whip up the cilantro lime ranch and corn salsa before you even start the salmon.
Enjoy!
Blackened Salmon Tacos with Corn Salsa and Cilantro Lime Ranch
makes: 4-6 tacos
::ingredients::
BLACKENED SALMON TACOS
- 2 (6 oz) salmon fillets
- 3 tbsp olive oil, divided
- 2 tbs all-purpose flour
- 2 1/2 tsp chili powder
- 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
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- Flour or corn tortillas, warmed
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 dash garlic powder
- Salt and pepper to taste
CILANTRO LIME RANCH
- 1/4 cup + 2 tbsp mayo
- 1/4 cup sour cream
- 1/4 cup milk
- 1 tbsp ranch seasoning mix
- 1/4 cup cilantro (small handful)
- 1 small clove garlic
- Juice of 1/2 to 1 full lime
::instructions::
BLACKENED SALMON
- In a shallow mixing bowl or plate, 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 sip 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 cook through and opaque.
- Flake salmon using a fork. Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, fresh jalapenos and anything else your little heart desires. Drizzle with Cilantro Lime Ranch. Serve immediately.
CORN SALSA
- Combine all ingredients in a mixing bowl!
CILANTRO LIME RANCH
- Combine all ingredients in a blender and blend until all ingredients are finely chopped.
- Store in refrigerator.
*To make this dish even lighter, skip the tortilla and make it a salad!
Have a wonderful rest of your day, everyone!
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