Blackened Salmon Lettuce Tacos
Ingredients
Scale
- 2–3 pound salmon, skin on
- 1 Tbsp olive oil
- 2 Tbsp blackened seasoning *recipe below
- lettuce cups; bib lettuce, butter lettuce, red cabbage, radicchio
Toppings
- avocado cream *recipe below
- pickled red onions *recipe below
- fresh limes
- sliced jalapenos (pickled or fresh)
Blackened Seasoning
- 2 Tbsp smoked paprika
- 1 Tbsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
Avocado Cream
- 1 ripe avocado
- 1/4 cup sour cream
- 1 clove fresh garlic, minced
- 2–3 Tbsp fresh lime juice
- 1/2 tsp salt
Pickled Red Onions
- 1 medium red onion
- 2 cups water
- 1/4 cup apple cider vinegar
- 1 Tbsp sugar
- 1 tsp salt
Instructions
- Blackened Seasoning: mix all spices together in a bowl. This recipe makes more than you need for the salmon so save the rest in a glass jar to use on practically anything you can imagine.
- Avocado Cream: blend all ingredients in a food processor for a smooth cream. You can also mix by hand and add extra lime juice if you want a looser sauce for the tacos.
- Pickled Red Onions: Combine the water, vinegar, sugar and salt in a small saucepan. Bring the mixture to a boil over high heat to dissolve the sugar, remove the saucepan from the stove and add the sliced red onions. Stir once then set the onions aside to cool. Once cooled, the onions are ready to eat. Refrigerate any leftovers and they will last a few weeks in the pickling liquid.
- Blackened Salmon Lettuce Tacos:
- Preheat the oven to 400 degrees f. and place the salmon, skin side down, on a baking sheet. Drizzle olive oil on the fish then top with a few tablespoons of the blackened seasoning to coat. Bake for 15-20 minutes.
- Fill each lettuce cup with broken up pieces of the cooked salmon (can be cooled or served warm) and top with avocado cream, pickled red onions, jalapenos, cilantro and serve with fresh lime wedges.
Nutrition
- Serving Size: 1
