Blackened Salmon Tacos
Serves 415 mins prep10 mins cook
These blackened salmon and charred corn tacos come with a cilantro lime slaw and are perfect for summer. They are easy to prepare, and the slaw can be used on salads or enjoyed on its own. The tacos are filled with charred corn, cabbage slaw, tomatoes, avocado, and jalapeño, making them a fresh and tasty meal.
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What you need
Instructions
1: Slice 2 ears of fresh corn off the husk, toss with 1/4 tsp salt and 1/4 tsp paprika, and sauté it in a lightly oiled skillet on medium-high for about 5 minutes, stirring occasionally until browned. 2: Shred 1/2 purple cabbage and toss it with the juice of 2 limes, 1/2 cup chopped cilantro, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 cup minced red onion. 3: Thaw and pat dry 2 salmon filets, season with 1 tsp paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp cayenne, and drizzle 1 tsp coconut aminos on top. 4: For searing, heat a cast iron skillet to medium-high, melt ghee or oil, and sear salmon skin side up for about 2 minutes, then flip and transfer to an oven preheated to 400°F for about 5 minutes.View original recipe