These excellent Blackened Salmon Tacos crowned with avocado salsa are fairly sparkling and flavorful! Served on charred corn or flour tortillas with crunchy romaine lettuce, those smooth fish tacos come collectively in much less than a half-hour for a first-rate dinner any night of the week!
- 4 6-ounce pieces skin-on salmon fillets
- 1 teaspoon chipotle chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 tablespoons oil
- 8 corn or flour tortillas
- 2 cups romaine lettuce, shredded
- 1/4 cup chopped red onion
- 2 tablespoons chopped cilantro
- 1 lime, cut into wedges
- 2 medium ripe avocados, diced
- 1/3 cup chopped red onion
- 3 tablespoons chopped cilantro
- 1 jalapeno, seeds and membranes removed, diced
- 1 clove garlic, minced
- Juice of 1 lime
- Salt and pepper, to taste
- Arrange the salmon on a plate or cutting board. In a small bowl, combine chipotle chili powder, ancho chili powder, paprika, salt, cumin, onion powder, garlic, ground coriander, oregano, and black pepper. Sprinkle each salmon fillet generously with the spice rub on the flesh side only.
- In a large cast-iron skillet or heavy-bottomed pan over medium heat, heat 2 tablespoons of oil. When the oil is hot, add the salmon flesh side down. Cook for about 3 minutes per side until skin is crispy and the salmon is cooked through and flakes easily with a fork. The salmon should be opaque throughout.
- Transfer the cooked salmon to a plate and use a fork to break the salmon into large chunks.
- Char the tortillas on a gas stovetop or grill, then fill each tortilla with salmon, lettuce, red onion, cilantro, and avocado salsa. Serve with a lime wedge.
- In a large bowl, add the diced avocado, red onion, cilantro, jalapeno, garlic, and lime juice, gently stirring just to combine. Taste and season with salt and pepper as needed.