Recipes

BLACKENED SALMON TACOS WITH PINEAPPLE AND CILANTRO CREMA

A jalapeño and cilantro crema make those easy blackened salmon tacos delicious. A pineapple and pickled pink onion salsa is an advantage!

BLACKENED SALMON TACOS WITH PINEAPPLE AND CILANTRO CREMA
BLACKENED SALMON TACOS WITH PINEAPPLE AND CILANTRO CREMA

Ingredients

Pickled Onions and Pineapple Salsa

  • 1 1/2 cups diced pineapple
  • 1/2 red onion thinly sliced
  • 3 tbsp lime juice
  • 1 tsp brown sugar
  • 1/2 tsp kosher salt
  • 1/4 cup chopped cilantro

Jalapeño and Cilantro Crema

  • 1 cup sour cream
  • 1/2 medium jalapeño stem and seeds removed
  • 2 tbsp lime juice
  • 1 cup cilantro leaves
  • 1/2 tsp kosher salt

Blackened Salmon

  • 2 tsp dried oregano
  • 2 tbsp chili powder
  • 2 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 lb salmon filet skin removed
  • Olive oil spray
  • 6 to 8 small flour tortillas warmed
  • Sliced Radishes and Extra Lime Wedges for serving

Instructions

Pineapple Salsa

  1. In a medium bowl stir together the pineapple, onion, lime juice, brown sugar, and salt. Set aside in the refrigerator. Add the cilantro just before serving.

Cilantro Crema

  1. In a food processor combine the sour cream, jalapeño, lime juice, cilantro, and salt. Pulse 10 to 12 times until the jalapeño is finely chopped and the cilantro is blended into the sour cream.

Blackened Salmon Tacos

  1. Heat oven to 400ºF. In a small bowl combine the oregano, chili powder, garlic powder, cumin, and salt.
  2. Cut the salmon into 1-inch strips and coat with the blackening seasoning mixture.
  3. Place salmon on a non-stick baking sheet and spray with olive oil spray or cooking spray. Roast until just cooked through, 5 to 7 minutes.
  4. Serve salmon, salsa, crema, radishes, and tortillas together so everyone can make their own tacos. Squeeze extra lime on top if desired.

Recipe Notes

• You can use store-bought blackening seasoning in place of homemade. 

• Salmon can be served hot or at room temperature. 

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