Salmon Blackened Fish Tacos (Print Version)
# Ingredients:
→ Blackened Spice Mix
01 -
1/2 teaspoon smoky paprika
02 -
1/2 teaspoon sea salt
03 -
1/4 teaspoon dried onion powder
04 -
1/4 teaspoon crushed garlic powder
05 -
1/4 teaspoon ground thyme
06 -
1/4 teaspoon spicy cayenne
07 -
1/4 teaspoon ground cumin seeds
→ Key Elements
08 -
10 ounces fresh salmon piece
09 -
1 tablespoon virgin olive oil
10 -
4 small flour tortillas
11 -
2 cups ready bagged slaw mix
12 -
1/2 cup broken feta chunks
13 -
1 cup diced cherry tomatoes
→ Zesty Sauce
14 -
1/4 cup creamy mayo
15 -
1 tablespoon fiery sauce
16 -
1 teaspoon squeezed lime
17 -
Salt as needed
# Instructions:
01 -
Combine all spice mix stuff in a small container. Dust the salmon with this mix (both sides for skinless cuts). Add a splash of oil and let it sit for 10 minutes on the counter.
02 -
Pour oil into a non-stick skillet over medium fire. Put salmon meat-side down for 3 minutes, turn it over, and finish cooking for another 2-3 minutes until it looks good to you.
03 -
Give the salmon a quick 4-5 minute break, then pull it apart into chunky bits.
04 -
Stir together the mayo, fiery sauce, and lime in a small cup. Add some salt if it needs it.
05 -
Heat up your tortillas and load them with salmon chunks, slaw stuff, crumbled feta, chopped tomatoes, and a good drizzle of your spicy sauce.
# Notes:
01 -
Small tortillas work best at around 4.5-6.5 inches wide
02 -
Any bagged shredded greens can work instead of coleslaw mix
03 -
Try adding sliced green onions, fresh herbs, pickled red onions, sliced avocado, or hot peppers if you want