Ingredients
For the Blackened Salmon:
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1 lb skinless salmon fillet
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1 tbsp blackening seasoning
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1 tbsp olive oil
For the Avocado Crema:
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1 large ripe avocado
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1/4 cup sour cream or Greek yogurt
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2 tbsp lime juice
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1 small garlic clove
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1/4 tsp salt
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2 tbsp water (to thin, if needed)
For Serving:
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8 small corn tortillas, warmed
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Shredded purple cabbage
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Fresh cilantro
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Crumbled cotija cheese
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Lime wedges
Instructions
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Make the Avocado Crema: In a blender or food processor, combine the avocado, sour cream, lime juice, garlic, and salt. Blend until smooth. Add water a tablespoon at a time if needed to reach a drizzle-able consistency. Set aside.
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Cook the Salmon: Pat the salmon fillet dry with paper towels. Rub the blackening seasoning evenly over all sides of the salmon.
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Heat the olive oil in a large skillet (preferably cast-iron) over medium-high heat. Once hot, add the salmon. Cook for 4-5 minutes per side, until a dark crust has formed and the salmon is cooked to your liking.
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Rest and Flake: Transfer the salmon to a plate and let it rest for 2 minutes. Then, use a fork to flake it into large pieces.
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Assemble Tacos: Warm the tortillas in a dry skillet or over a gas flame. Build your tacos: place a layer of shredded cabbage on a tortilla, top with flaked salmon, drizzle generously with avocado crema, and garnish with cilantro and cotija cheese. Serve immediately with lime wedges.
Notes
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Spice Level: Control the heat by choosing a mild or spicy blackening seasoning.
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Make Ahead: The avocado crema can be made up to a day in advance. Press plastic wrap directly onto its surface before refrigerating to prevent browning.
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Tortillas: Warming the tortillas is essential! It makes them pliable and enhances their flavor.
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Leftovers: Store leftover cooked salmon and crema separately in airtight containers in the fridge for up to 2 days.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Cuisine: Mexican-Inspired
- Diet: Gluten Free