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.