BLACKENED SALMON TACOS

Crispy blackened salmon crowned with lettuce, tomato, onion and a drizzle of our favorite homemade creamy tomatillo avocado salsa. These salmon tacos are loaded with flavor and spice and turns into your new favorite for Taco Tuesdays!

Ingredients

• For the blackened salmon:
• 1 tablespoon paprika
• 1 teaspoon cayenne
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon kosher salt
• 4 6 to 7-ounce pieces salmon, pin bones removed, skin-on
• 2 tablespoons oil
• For the tacos:
• 8 corn or flour tortillas
• 2 cups romaine lettuce shredded
• 1 cup diced tomato
• 1/2 cup diced red onion
• 2 tablespoon minced cilantro
• 1/4 cup tomatillo avocado salsa or sour cream
• 1 lime cut into small wedges

Instructions

• To make salmon: In a small bowl combine the spices. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only. Heat a large heavy-bottomed pan or cast-iron skillet over medium heat, and add the oil. Add the salmon flesh side down. Cook for 2 to 3 minutes per side or until the skin is crispy. Once the salmon has slightly cooled, peel the skin away with a fork and shred into large chunks.
• To assemble Char the tortillas on the stovetop (gas stoves only) until the edges are lightly burnt. Fill each tortilla with lettuce, tomato, onion, about 1/2 of each salmon fillet, a sprinkle of cilantro, a drizzle of fresh lime and a drizzle of sour cream or salsa.

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