Blackened Salmon Tacos
Flaked blackened salmon, shredded red cabbage, avocado chunks, cilantro, scallions, (easy) homemade pickled red onions and cojita cheese packed into warmed flour tortillas. A crisp, satisfying dinner idea for busy weeknights or weekends.
Ingredients
- 1 lb salmon filet
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
To assemble the tacos
- 10-12 small flour tortillas, warmed
- 1/2 small red cabbage, thinly sliced
- 1 bunch scallions, thinly sliced
- 1 avocado, cut into chunks
- 1/2 small red onion, pickled*
- 5 ounces cojito cheese, crumbled
- 1/2 cup chopped cilantro leaves
- 1 lime, cut into wedges
Instructions
- Preheat the grill to high heat. Clean and oil the grates.
- In a small bowl, combine cumin, garlic powder, paprika, black pepper and salt. Mix well.
- Place salmon skin side down on a piece of tin foil. Coat the fish with the seasoning and press into flesh (top and sides). Place salmon (on tinfoil) on the grill over direct heat. Reduce heat to medium high. Grill until salmon is cooked through, or until desired doneness. Remove salmon from grill. Flake salmon once cooled, slightly.
- To assemble the tacos, lay flour tortillas out flat, top with red cabbage, flaked salmon, avocado, scallions, cilantro, cheese and pickled red onion. Serve with lime wedges.
Notes
* To make the pickled onion, combine 1/2 a thinly sliced red onion with 1/2 cup seasoned rice vinegar. Let sit overnight.
Nutrition
Calories: 605kcalCarbohydrates: 55gProtein: 36gFat: 28gSaturated Fat: 9gCholesterol: 94mgSodium: 988mgPotassium: 1214mgFiber: 8gSugar: 9gVitamin A: 1315IUVitamin C: 55mgCalcium: 332mgIron: 6mg
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