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1
For the salmon: Heat the oil in a skillet (I used cast iron) over medium-high heat.
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2
In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
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3
Coat the flesh of the salmon liberally with the blackening spice.
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4
Place salmon into the hot skillet.
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5
Cook 3-4 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through (we like ours medium-well for tacos, just slightly pink in the center).
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6
Remove salmon from the skillet onto a plate.
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7
Allow salmon to rest for 5 minutes, then flake with a fork.
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8
I seasoned my salmon with a pinch of kosher salt just prior to serving.
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9
For the salsa: In a bowl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper.
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10
Refrigerate until ready to serve.
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11
For the dressing: Add yogurt, mayo, buttermilk, lime juice, garlic, green onions, cilantro, salt and pepper into a food processor.
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Process until smooth.
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Add more buttermilk as needed until desired consistency is reached (youll want it to be thin enough to drizzle, but not so thin that it slides off the tacos).
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Refrigerate until ready to serve.
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15
To assemble the tacos: Choose a warm corn tortilla or cabbage leaf as your taco shell.
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16
Place flaked salmon in the shell, followed by some of the avocado corn salsa.
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17
Drizzle with the cilantro ranch dressing.
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18
If using a corn tortilla, sprinkle some shredded cabbage on top.
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19
Serve with lime wedges.
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20
Notes The salsa can be made up to an hour in advance.
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The dressing can be made several hours in advance.
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22
Adapted from Cooking Classy.
