Blackened Salmon Tacos.
Blackened wild salmon, shredded red cabbage, creamy avocado, cilantro, scallions, (easy) tangy homemade pickled red onions and salty cojita cheese packed into warmed flour tortillas. A crisp, satisfying dinner idea for busy weeknights or weekends.
Yep, the holidays are pretty much upon us, but that doesn’t mean we (and you) don’t need simple and veggie packed dinners to sprinkle into our days along with all the heavy holiday fare. I don’t know about you, but once holiday cooking and baking begins, I start to crave all the fresh and crisp veggies and lighter, fresher meals. There’s nothing wrong with indulging in the heavier holiday dishes – after all, food is such a special and large part of our family traditions. But … to keep my body (and mind) feeling good and sane, I need to alternate those heavier meals with lighter meals. You too?
These Blackened Salmon Tacos are perfect for those days when you want a satisfying, but lighter dinner. We have salmon at least once a week and these tacos have become a regular in the rotation. You make a simple blackening rub (this one is not spicy, as I am a wimp with spicy things) for the salmon then grill it for 10-15 minutes, depending on thickness of your salmon filet. Then you flake the salmon and add it to tacos with all the fixins.
Don’t be scared by the homemade pickled red onions. To make them is very simple. You’ll thinly slice half a red onion, put it into a glass bowl, pour 1/4 cup seasoned rice vinegar (must be seasoned, as it has sugar and salt in it to help flavor) into the bowl, covered it and let sit overnight. Voila, easy pickled red onions. If you want to skip the red onions, be my guest. Or buy store-bought pickled onions.
Things may be a little quieter here for the next couple months and recipes and posts that do make it up will be short and sweet. Why? We’re moving! Just down the street, but we very well could be moving cross country – it’s the same amount of stuff (crap) to protect, pack up and move. And with two little kiddos, this is going to be a major adventure. Moving day is less than 3 weeks away. So, kitchen supplies and tools and photography set-ups are going to head into boxes too and the focus will be on getting us into the new house and settled before Christmastime rolls around. I see a lot of easy tacos and pizza deliveries in our future … fine by me.
Until next time, here’s how to make these Blackened Salmon Tacos:
Blackened Salmon Tacos
Flaked blackened wild 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.
For the salmon
- 1 pound salmon filets we used wild in this recipel, but use whatever you'd prefer
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
To assemble the tacos
- 10-12 small flour tortillas warmed
- 1/2 small head red cabbage thinly sliced, then chopped
- 1 bunch scallions, thinly sliced
- 1 avocado cut into chunks
- 1/2 small red onion, pickled*
- 5 oz cojito cheese crumbled
- 1/2 cup chopped cilantro leaves
- 1 lime cut into wedges
Preheat the grill to high heat. Clean and oil the grates.
In a small bowl, combine paprika, cumin, garlic powder, dark brown sugar, sea salt and black pepper. 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.
* To make the pickled onion, combine 1/2 a thinly sliced red onion with 1/2 cup seasoned rice vinegar. Let sit overnight.
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