3.7.14 Blackened Salmon Tacos with Pineapple Salsa
I must admit that recently I’ve been on a bit of a taco kick. Why, within the last week, I’ve had tacos at least three times. Three! Which is a lot of tacos. It would seem that I may have gone a little taco crazy, but in my defense, let me just say that there are few things you can throw together as quickly as tacos that are quite as satisfying and delicious. Plus, you can really make anything into a taco and call it good. Fish, shrimp, black beans, sweet potatoes, chorizo, eggs (breakfast tacos anyone?) - you name it, you can probably find a way to make it into one tasty taco. Add a few toppings and you’re good to go. What’s not to love?
So last night, when my latest taco craving hit, I decided to whip up some blackened salmon tacos. After all, it had only been a few days since my last taco fix (shredded chicken, tomato, and onion tacos...mmmm) and after recently purchasing an obscene amount of salmon, I had plenty of material to work with. Searching through the fridge, I managed to scrounge up some jalapenos, cilantro, pineapple, and avocado as well. And before I knew it, I had whipped up yet another batch of delicious tacos. Spicy-sweet blackened salmon, tangy pineapple salsa and creamy avocado all wrapped up in a warm corn tortilla. Served up with a side of black beans, a slice of lime, and a cold beer - it was heavenly. Once you’ve made these, you may find yourself going a little taco crazy yourself. I wouldn’t blame you in the least.
Blackened Salmon Tacos with Pineapple Salsa
makes 4 tacos
Make sure to warm your tortillas before tacofying them, or when you try to eat them, they’ll break, spilling out all of your delicious filling. Plus, who wants a cold tortilla? You can certainly warm them in the oven or microwave, but if you have a gas range, the best way to heat them is to set them right on top of the lit burner, flipping after 20-30 seconds. You’ll not only end up with a nice, warm tortilla, but you’ll get a little tasty charring as well. Yum.
- ½ cup pineapple, finely chopped
- 2 Tbsp green onion, finely chopped
- 2 Tbsp fresh cilantro, finely chopped
- ½ jalapeno pepper, seeded and finely chopped
- 1 Tbsp fresh lime juice
- ¼ tsp salt
Salmon and Assembly:
- 2 tsp brown sugar
- 1 tsp cumin
- 1 tsp chile powder
- 1 tsp salt
- 1 8 oz skin-on salmon fillet
- 1 Tbsp olive oil
- 4 corn tortillas, warmed
- sliced avocado, cilantro sprigs, and lime wedges for serving
1. Make salsa - combine pineapple, green onion, cilantro, jalapeno, lime juice, and salt in a small bowl and mix until fully combined. Set aside to let flavors meld while you make the salmon.
2. Combine the brown sugar, cumin, chile powder, and salt. Rub the mixture all over the top and sides of the salmon fillet.
3. Heat olive oil in a cast iron skillet over medium-high heat until very hot. Add the salmon skin side down and cook until skin is crispy and fish is partially cooked through - about 5 minutes. Flip fish over and cook on the other side until fully cooked through, another 2-3 minutes. *Note - as soon as you put the fish in the pan, shake the pan back and forth a couple of times. This prevents the fish from sticking, and makes it easier to flip.
4. Remove cooked salmon from pan and break into pieces. Place one fourth of the salmon and pineapple salsa on each tortilla. Top with sliced avocado and cilantro sprigs, and serve immediately with lime wedges.