"Swap out classic white fish for salmon and make delicious blackened salmon tacos with a “spoonable” chunky, smoky guacamole and crunchy shaved cucumber. I recommend living like every day is Taco Tuesday! Step-by-Step VIDEO on my YouTube channel!"
Blackened Salmon Avocado Tacos
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 35mins
Cook time: 20mins
Recipe Card
ingredients
- 2 pound skinned salmon fillet
- 2 tablespoons chili powder
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 juiced lime
- 1 zested and juiced lime
- 2 ripe avocadoes
- 1 small chopped red onion
- 1 small diced tomato
- 1/2 seeded and diced jalapeño
- 1/4 teaspoon smoked paprika
- 8 small corn tortillas
- 4 peeled and shaved into long strips pickling cucumbers
- lime wedges, garnish
- cilantro, garnish
Method
Step 1
Preheat oven to 450 degrees.
Step 2
For guacamole: Assemble guacamole by adding avocado, red onion, tomato, lime juice, jalapeño, and smoked paprika in a medium bowl. Smash avocado with a fork and mix together ingredients until chunky but combined. Set aside.
Step 3
For salmon: In a small bowl, mix together chili powder, garlic powder, onion powder, lime zest and juice, and olive oil. Use a basting brush or spoon to rub salmon fillet with spice mixture. Place rubbed salmon in oven in a glass pan or baking sheet for 16-18 minutes until reaches an internal temp of 135-145 degrees depending on preferred doneness.
Step 4
To warm tortillas: While salmon is in the oven, place corn tortillas in a sealed foil package and let warm in oven with salmon for 5-10 minutes.
Step 5
For cucumber ribbons: cut ends off cucumbers. Peel using a veggie peeler. Use the same peeler to shave cucumber into long ribbons, shaving cucumber down to the seeds.
Step 6
To assemble: on warmed corn tortillas, add salmon, a dollop of guacamole, and cucumber ribbons. Serve with lime wedges and garnish with cilantro, parsley or snipped chives.