Salmon Tacos with Tomato & Corn Salad
These tacos truly check everything off the list. They are easy to make, nutritious, and packed with flavor. They pair perfectly with the fresh tomatoes and sweet corn side salad.
INGREDIENTS
*I eyeball a lot of my ingredients, so these measurements are mostly estimates.*
salmon
siete Tortillas
cabbage/slaw mix
avocado
Spicy Avocado & Cilantro Crema
1/2 cup plain greek yogurt
avocado
cilantro
1/2 lemon squeezed
2 teaspoons of Siracha or hot sauce of choice
2 tablespoons of water
2 tablespoons of olive oil
1 clove of minced garlic
salt and pepper
Blackened Seasoning
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon Red Pepper (Cayenne)
1 teaspoon salt
1 teaspoon pepper
olive oil
Corn Salad
frozen sweet corn
cherry tomatoes
1/4 a large red onion
diced small avocado
handful of chopped cilantro
tablespoon red wine vinegar
olive oil
salt + pepper
DIRECTIONS
Corn Salad
slice cherry tomatoes in half
chop onion and cilantro
mix all ingredients in large bowl
Let chill in fridge while you finish cooking
Blackened Salmon
combine the dry spices into a bowl and mix together
coat salmon with olive oil
cover salmon evenly with spices and gently pat into it
sear on a medium high nonstick pan - skin side UP - lid on - 3 minutes
flip and sear skin side down on medium - no lid - for another 3-5 minutes or until fish is flaky with a fork.
remove and let cool a few minutes before putting in tacos
Spicy Avocado & Cilantro Crema
combine all ingredients in blender and blend until smooth. Add water as needed.
salt and pepper to taste
