Blackened Salmon Tacos With Avocado Corn Salsa

Name: Blackened Salmon Tacos With Avocado Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Blackened Salmon; 1 lb salmon, pin bones and skin removed, patted dry; 2 tablespoons canola oil; 2 tablespoons flour; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 2 teaspoons brown sugar; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin; 1/2 teaspoon cayenne pepper (or to taste); 1/2 teaspoon salt (I increased to about 1 teaspoon); 1/2 teaspoon black pepper; For the Avocado Corn Salsa; 1 ripe avocado, finely chopped; 1 large ear of corn, kernels cut off; 1 tomatoes, seeds removed and diced; 1/4 cup red onion, diced; 2 tablespoons cilantro, chopped; zest and juice of half a lime; salt and pepper; For the Cilantro Ranch Dressing; 1/4 cup plain Greek yogurt; 2 tablespoons mayonnaise; 2 tablespoons buttermilk; juice of half a lime; 1 small garlic clove; 2 tablespoons green onions, thinly sliced; 1/4 cup cilantro leaf; 1/4 teaspoon salt

Servings: persons

For the Blackened Salmon
1 lb salmon, pin bones and skin removed, patted dry
2 tablespoons canola oil
2 tablespoons flour
2 teaspoons chili powder
1 teaspoon smoked paprika
2 teaspoons brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon salt (I increased to about 1 teaspoon)
1/2 teaspoon black pepper
For the Avocado Corn Salsa
1 ripe avocado, finely chopped
1 large ear of corn, kernels cut off
1 tomatoes, seeds removed and diced
1/4 cup red onion, diced
2 tablespoons cilantro, chopped
zest and juice of half a lime
salt and pepper
For the Cilantro Ranch Dressing
1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons buttermilk
juice of half a lime
1 small garlic clove
2 tablespoons green onions, thinly sliced
1/4 cup cilantro leaf
1/4 teaspoon salt
1/4 teaspoon pepper
For Serving Tacos
corn tortilla, warmed
shredded cabbage
lime wedge

1
For the Salmon: Heat the oil in a skillet (cast iron is good) over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Coat the flesh of the salmon liberally with the blackening spice.
2
Place salmon in hot skillet. Cook 3-4 minutes per side or until coating is blackened and forms a nice crust and salmon is cooked through (medium-well, just slightly pink in the center). Allow salmon to rest for 5 minutes, then flake with a fork.
3
For the Salsa: In a bowl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper. Refrigerate until ready to serve. Note: Can be made up to an hour in advance.
4
For the Dressing: Add yogurt, mayo, buttermilk, lime, garlic, green onions, cilantro, salt and pepper to a food processor. Process until smooth. Add more buttermilk as needed until desired consistency is reached (you'll want it to be thin enough to drizzle, but not so thin that it slides off the tacos). Refrigerate until ready to serve. Note: Can be made up to several hours in advance.
5
To Assemble Tacos: On a warmed corn tortilla place flaked salmon followed by Avocado Corn Salsa and some shredded cabbage. Drizzle with Cilantro Ranch Dressing. Serve with lime wedges.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: For the Blackened Salmon, 1 lb salmon, pin bones and skin removed, patted dry, 2 tablespoons canola oil, 2 tablespoons flour, and more.

Yes, Blackened Salmon Tacos With Avocado Corn Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!