Blackened Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

Mexican food is my favorite.  Good Mexican food not only bursts with exciting flavors but also blend so perfectly all together.  Nothing is bland and it always keeps you craving it and coming back for more.
My latest food craze is blackened salmon.  I’ve been getting it at one of my favorite local Restaurants almost weekly.  When I have a new food favorite I love to come up with my own version of it at home.  These tacos are bursting with enticing flavors that will likely have you making this dish many times around.  Soft tortillas are generously filled with tender, perfectly spiced salmon, then covered with a flavorful corn salsa, then it gets a delightful crunch from Romaine lettuce and another layer of flavor from a sprinkling of cheese and last but not least one of the best parts: it’s drizzled with zesty cilantro lime ranch for one intensely incredible Blackened Salmon Taco.

Yield: 4-6 Tacos

Ingredients

·         2 (6 0z) salmon fillets

·         2 1/2 tsp chili powder

·         3 tbsp olive oil, divided

·         2 tbsp all-purpose flour

·         1 tsp paprika

·         1 tsp packed brown sugar

·         1 tsp onion powder

·         1/2 tsp cumin

·         1/2 tsp garlic powder

·         1/2 tsp cayenne pepper if you like

·         1/4 tsp freshly ground black pepper

·         1/2 tsp salt

Corn Salsa

·         2/3 cup frozen corn, warmed

·         1 medium Roma tomato, diced

·         1 small Avocado, diced

·         2 tbsp finely chopped yellow onion

·         2 tsp lime juice

·         1 dash garlic powder

·         Salt and Pepper to taste

Directions

For Serving:

·         Flour or corn tortillas, warmed Chopped Romaine lettuce

·         Cotija or Parmesan Cheese, grated/crumbled

·         Corn Salsa

·         Cilantro Lime Ranch 

Blackened Salmon Tacos

• In a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Heat 2 Tbsp olive oil in a non-stick skillet over medium heat. Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side. Place coated salmon in preheated skillet and cook 3-4 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Flake salmon using a fork. Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch. Serve immediately.