Blackened Salmon Tacos

Recently I had fish tacos at a local restaurant. They were so disappointing that I had to go home and make my own. Since I had wild salmon in the freezer, I decided to use that as my fish, but of course you could also use and filet of fish as well as shrimp or lobster.

These blackened salmon tacos were delicious mainly because every step in the process, though simple, was well thought out and executed. I started with a hand cut crunchy coleslaw flavorfully dressed with sautéed oil & garlic, mayo and lime, topped with avocado and the blacked salmon and finally a dollop of sour cream. Sensational!

Ingredients (makes 4 tacos)

1/2 of a small head of white cabbage – sliced thin

1/2 of a small head of red cabbage – sliced thin

2 carrots – peeled and sliced thin into matchsticks

1 red bell pepper – seeds and membranes removed and sliced into matchsticks

2 jalapeno peppers – seed and membranes removed and sliced into matchsticks

1 lime

1 ripe avocado – sliced in half, skin removed and sliced into bite sized pieces

2 tablespoons (28 grams) mayonnaise

1/4 cup (59 ml) of extra virgin olive oil + a bit more to coat the skillet

2 corn or flour tacos

2 8oz (227 g) filet of wild salmon

4 small spoonfuls of sour cream

Cilantro or parsley for garnish

Blackened Mix

1/4 cup (32g) smoked paprika

1 teaspoon (14g) black pepper

1 teaspoon cayenne pepper

1 teaspoon dried oregano

Pinch of salt

 

Instruction

For the salmon

Mix all ingredients (except avocado) together to make the blackened mix. Dredge the salmon (top side not skin side) in the mix and set aside. Place a medium, oven safe sauté pan over medium/high heat and add just enough olive oil to lightly cover the bottom of the pan and heat until hot but not smoking. Add the salmon, blackened side down to the skillet and cook for about a minute, flip to skin side down and add to a preheated 350 degree (176.6C). Cook for about 10 – 15 minutes or until the filet turns opaque except for the very center which should still be a line of translucent pink. This is medium rare. Cook more or less to desired taste.

For the coleslaw

Add all the sliced vegetable to a mixing bowl, add mayo, mix and set aside. Place a small sauté pan over medium/low heat and add about 1/4 cup (59 ml) of extra virgin olive oil. Heat until hot but not smoking. Add garlic and cook just until it begins to color (about 30 seconds) and remove immediately from the heat. Add to coat the vegetables a bit at a time until they are well coated. Finish with the juice of the lime.

Place each tortilla directly over a heated burner or pan until each side begins to bubble. Flip and do the same to the other side.

Assemble but adding the coleslaw to the tortilla, followed by the avocado and topped with pieces of the salmon. Finally top with a dollop of sour cream and garnish with cilantro or parsley.

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