Blackened Salmon Tacos with Kiwi Pepper Salsa
These blackened tacos are the perfect addition to your next taco Tuesday! Seasoned salmon is topped with the most delicious kiwi pepper salsa for a wonderfully falvorful bite. Quick and easy to make, they're ready to serve in just 20 minutes.
Servings: 6 servings
Ingredients
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 2 salmon filets
- 2 Tablespoon olive oil
- 6 small tortillas
- 1 cup avocado crema
Kiwi Pepper Salsa
- 1 red bell pepper finely chopped
- 3 kiwis diced
- ¼ cup chopped red onion finely chopped
- 2 Tablespoon lime juice
- 2 Tablespoon chopped fresh cilantro
- salt and fresh black pepper
Instructions
To Make Blackened Salmon
- Mix spices in a small bowl. Coat the salmon filets on each side (on the flesh side only if it has skin on) with the spice mixture.
- Heat oil in a large cast iron skillet, and cook salmon about 3 minutes on each side, until it's cooked through and flakes. Shred salmon into large chunks.
To Make Kiwi Pepper Salsa
- Mix all ingredients in a small mixing bowl, and season with salt and black pepper to taste.
- To Assemble the Salmon Tacos
- Fill each tortilla with salmon chunks (about 1/3 of each salmon fillet), top with Kiwi Pepper salsa, and about 1-2 Tbsp of the avocado crema.
Video
Notes
- Don’t overcook the salmon—3 minutes per side is usually perfect.
- Use your favorite tortillas: corn, flour, or gluten-free all work well.
- Warm tortillas in a skillet for a few seconds to make them soft and pliable.
Nutrition
Calories: 164kcal | Carbohydrates: 9g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 416mg | Potassium: 485mg | Fiber: 2g | Sugar: 5g | Vitamin A: 880IU | Vitamin C: 69.5mg | Calcium: 29mg | Iron: 1.2mg
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