Blackened Salmon Tacos
Tacos should be had in every meal of the day - breakfast, lunch, second lunch, and dinner - end your day with these fresh, bright and tart soft tacos - and pretty healthy to boot! Feel free to dollop on some cooling greek yogurt or sour cream or some homemade Red Enchilada Sauce!
- 1 lb Salmon fillets 1 ½" thick
- 1 tsp Smoked paprika
- 1 tsp Cumin Seeds
- ½ tsp Fleur de Sel
- ½ tsp Brown sugar
- ½ tsp Mexican Oregano
- 8 Small flour or corn tortillas
Slaw:
- 1 cup Radishes thinly sliced
- 2 cups Kale
- 1 cup Cilantro chopped
- 1 Mango thinly sliced
- 1 Lime juiced (approx. 2 tbsp)
- 1 ½ tbsp Lime Olive Oil
- ¼ tsp Fleur de Sel
- Pickled Red Onions
Toast cumin in a nonstick pan for 4-5 minutes over medium heat, or until cumin is fragrant. Remove from heat and grind finely in a mortar and pestle along with oregano. Combine spices together, mixing well. Sprinkle over top both sides of fish, pressing to adhere. Sear salmon on a non-stick pan for 2 minutes per side, then remove from heat. Flesh should be pale pink and cooked through, but not dry.
Wrap tortillas in a clean kitchen towel and warm in a microwave for 1 minute to soften. Toss together radishes, kale, and cilantro with lime juice and fleur de sel and Persian Lime Olive Oil.
Assemble tacos with slaw on bottom of tortilla, followed by pieces of seared salmon, more torn fresh cilantro, mango slices and several slices of Pickled Red Onions and serve warm.