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Ingredients
Scale
- 16 ounces salmon (4) 4-ounce filets
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 tablespoon avocado oil
- 1/2 cup mayonnaise
- 2 teaspoons lime juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/8 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup tomatoes, diced
- 1/4 cup white onion, diced
- 1 clove garlic, minced
- 3 tablespoons cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 12 small corn tortillas
- 2 cups shredded cabbage
- 1 cup shredded taco blend cheese
Instructions
- Prepare salmon filets, removing bones and skin, and cut into 1/2 inch chunks.
- Mix spices in a bowl and coat salmon chunks with the spice mix.
- Heat a skillet over medium-high heat, add avocado oil, and cook salmon for 2 minutes on each side.
- In a bowl, mix mayonnaise, lime juice, spices to create chili lime sauce.
- Combine tomatoes, onion, garlic, cilantro, lime juice, and salt for pico de gallo.
- Toast corn tortillas in a preheated skillet.
- Layer blackened salmon, shredded cabbage, pico de gallo, cheese, and chili lime sauce in warmed tortillas.
Notes
Ensure skillet is hot enough for a crisp salmon crust.
Customize toppings based on personal preference.
Store leftovers separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 750
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 5
- Protein: 18
- Cholesterol: 50