Dairy Free, Dinner, Gluten Free

Blackened Salmon Tacos

First time I ever had Fish tacos was at this really cool tiny spot in Huntington Beach, California. It was so good!!!! Sadly, since that day I haven’t had any good fish tacos and really gave up hope when ordering them. For Taco Tuesday, I decided to recreate a fish taco using my favorite hearty fish with all the perfect garnishes. The salsa adds great acidity and an extra layer of flavor. The chimichurri mayo brings in that creaminess and garlic. All these flavors blend really well together. You can use your fish of choice for this taco if you aren’t a fan of salmon. It is recommended we eat seafood once to twice a week at least because of all its benefits. So, make this dish!! It is super simple to make and you will have dinner on the table in no time.

Servings: 8-10 tacos

Total Time: 20 minutes

Ingredients

1 lb salmon fillet

1 tsp paprika

1 tsp garlic powder

1 tsp chili powder

1 tsp dried oregano

Avocado Mango Salsa (click this link for recipe)

2 tbsp Chimichurri sauce +  1 tbsp mayo

Corn tortillas

Instructions

  • Rub the seasonings onto the flesh of the salmon just like a dry rub. Heat up a nonstick skillet or preferably a cast iron skillet with 2 tbsp of vegetable oil to high heat until it starts to smoke. Shut off the heat. Then lay the fish flesh side down to sear and develop that blackened crust. Cook this way for a minute then put the heat back to medium-high and continue searing for 2-3 minutes.
  • Flip over the fillet and allow to cook on the skin side for 6-8 minutes till salmon is cooked to your liking.
  • Prepare the avocado mango salsa and place in the fridge until ready to use.
  • Prepare the chimichurri and mayo sauce and place aside.
  • Char the corn tortillas on the stove top to your liking.
  • Assemble by laying the tortilla then spreading some of the chimichurri mayo then topped with some salsa and the pieces of salmon. Squeeze with some fresh lemon juice and a sprinkle of salt. Enjoy!!

 

salmon tacos

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