Best 2 Blackened Salmon Tacos With Avocado Corn Salsa Recipes

**Blackened Salmon Tacos with Avocado-Corn Salsa: A Culinary Symphony of Bold Flavors**

Embark on a tantalizing culinary journey with our blackened salmon tacos, a delightful fusion of zesty flavors and vibrant textures. Succulent salmon fillets, kissed with a smoky-spicy blackened seasoning, take center stage in these tacos, complemented by a vibrant avocado-corn salsa, a refreshing blend of creamy avocado, sweet corn, tangy red onion, and a hint of cilantro. The zesty flavors continue with a homemade chipotle crema, adding a creamy and smoky kick to each bite. Served on warm tortillas, these tacos are a perfect balance of flavors and textures, making them an instant favorite. And to complete your meal, we've included recipes for tangy pickled cabbage, a crunchy and tangy slaw that adds a refreshing contrast, and a delectable roasted corn and black bean salad, a hearty and flavorful side dish to round out your taco feast.

Check out the recipes below so you can choose the best recipe for yourself!

BLACKENED SALMON TACOS WITH AVOCADO CORN SALSA

Blackened Salmon Tacos With Avocado Corn Salsa image

Make and share this Blackened Salmon Tacos With Avocado Corn Salsa recipe from Food.com.

Provided by gailanng

Categories Southwestern U.S.

Time 55m

Yield 4 serving(s)

Number Of Ingredients 31

Ingredients

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
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
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
corn tortilla, warmed
shredded cabbage
lime wedge

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 394, Fat 22.9, SaturatedFat 3.1, Cholesterol 54.3, Sodium 617.6, Carbohydrate 23, Fiber 5.8, Sugar 7.2, Protein 27.1

BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA

Blackened Salmon Tacos with Chunky Mango Avocado Salsa image

This is a quick and easy recipe that you are sure to enjoy. Healthy and delish!

Provided by Leah Smart

Categories Main Dish Recipes Taco Recipes

Time 49m

Yield 6

Number Of Ingredients 14

Ingredients

3 ripe mangoes - peeled, pitted, and diced
1 avocado - peeled, pitted, and diced
1 orange bell pepper, diced
1 jalapeno pepper, seeded and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 pinch salt
1 tablespoon sweet and spicy seafood rub, or to taste
½ teaspoon chili powder, or to taste
salt and ground black pepper to taste
2 skin-on salmon fillets
2 tablespoons olive oil, or as needed, divided
6 corn tortillas
3 large limes, cut into wedges

Steps:

Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
Slice each salmon fillet lengthwise to create 6 pieces.
Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 35.6 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 7.4 g, Protein 9.9 g, SaturatedFat 2.3 g, Sodium 341.5 mg, Sugar 13.2 g

Tips:

Choose the right salmon. Look for a fresh, wild-caught salmon fillet that is about 1 inch thick.
Make sure your cast iron skillet is hot enough. The skillet should be smoking hot before you add the salmon.
Don't overcrowd the skillet. Cook the salmon in batches if necessary.
Don't flip the salmon too often. Let it cook undisturbed for 3-4 minutes per side.
Make the avocado corn salsa ahead of time. This will give the flavors a chance to meld.
Serve the tacos immediately. The salmon is best when it is hot and fresh.

Conclusion:

Blackened salmon tacos with avocado corn salsa are a delicious and easy weeknight meal. The salmon is cooked to perfection in a hot cast iron skillet, and the avocado corn salsa adds a refreshing and flavorful touch. These tacos are sure to be a hit with your family and friends!