Ingredients
For the Salmon:
- 1 pound salmon
- 2 Tablespoons canola oil
- 2 Tablespoons flour
- 2 teaspoon chili powder
- 2 teaspoon brown sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Avocado Salsa:
- 1 avocado, diced
- Kernels from 1 ear of corn
- 1 tomato, diced
- ¼ cup diced red onion
- 2 Tablespoons chopped cilantro
- Juice from ½ lime
- Salt and pepper to taste
For the Cilantro Ranch Dressing:
- ¼ cup Greek yogurt
- 2 Tablespoons mayonnaise
- 2 Tablespoons buttermilk
- Juice from ½ lime
- 1 teaspoon minced garlic
- 2 Tablespoons sliced green onions
- ¼ cup chopped cilantro
- Salt and pepper to taste
For Serving:
- Tortillas
Instructions
- Prepare Salmon Spice Mix: In a bowl, combine the flour, chili powder, brown sugar, onion powder, garlic powder, cumin, salt, and black pepper to create the blackening spice blend.
- Season Salmon: Rub the spice mix evenly over the outside of the salmon fillet to coat it thoroughly.
- Heat Skillet: Place a skillet over medium-high heat and add the canola oil, allowing it to heat until shimmering.
- Cook Salmon: Place the seasoned salmon into the hot skillet and cook for about 5 minutes on each side, until the coating is blackened forming a crispy crust and the salmon is cooked through.
- Flake Salmon: Remove the salmon from the skillet and use a fork to flake it into bite-sized pieces, then set aside.
- Make Avocado Salsa: In a bowl, gently mix together the diced avocado, corn kernels, diced tomato, red onion, chopped cilantro, lime juice, and salt and pepper. Refrigerate until ready to serve.
- Prepare Cilantro Ranch Dressing: In a food processor, combine Greek yogurt, mayonnaise, buttermilk, lime juice, minced garlic, green onions, chopped cilantro, salt, and pepper. Blend until smooth, adding more buttermilk if needed to reach desired consistency. Refrigerate until serving.
- Assemble Tacos: Warm the tortillas, then fill each with flaked blackened salmon. Top with avocado salsa and drizzle generously with cilantro ranch dressing. Serve immediately.
Notes
- Use fresh salmon for best flavor and texture.
- Adjust chili powder and brown sugar amounts to suit your preferred spice and sweetness levels.
- For a lighter option, substitute mayonnaise with additional Greek yogurt in the dressing.
- Can substitute corn kernels with canned or frozen corn if fresh is unavailable.
- Be sure to warm tortillas before serving for better texture and taste.
- Leftover salmon can be stored in the refrigerator up to 2 days and used in salads or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
