Recipes / 
Blackened Street Salmon Tacos

On the BBQ:

1. Rub the filet with 1 tbsp avocado oil, and sprinkle 1 tbsp smoked paprika, 1 tbsp chili powder, 1 tbsp garlic powder, and 1/4 tbsp salt.
2. Wrap your fish in parchment paper and then cover in tin foil and place onto the grill and cook until internal temperature 145 degrees (about 10 - 15 minutes).
3. Warm your tortillas on the BBQ for 1-2 minutes each side.
4. Flake the fish onto grilled siete almond tortillas and top with your desired toppings and a squeeze of lime. I prepped black beans, guacamole, salted sliced tomatoes, thinly sliced romaine lettuce, arugula, and cilantro for topping. You can also plate this on salad or into a warming bowl!

At Home:

1. Preheat oven to 400 degrees.
2. Rub the fillets with 1 tbsp avocado oil and sprinkle 1 tbsp smoked paprika, 1 tbsp chili powder, 1 tbsp garlic powder and 1/4 tbsp salt.
3. Bake or roast at 400 degrees on a sheet pan oven for 10-15 minutes or until fish is 145 degrees.
4. While your fish is cooking, rinse and pour black beans in a pot to warm over medium heat.
5. To prepare your guacamole, mash your avocados in a medium mixing bowl. Juice 1/2 - 1 lime depending on your taste preference, and a pinch of salt to taste.
6. Rinse and chop your greens and tomatoes. Set aside for topping.
7. Warm your tortillas on pan over the stove top for 1-2 minutes each side.
8. Flake the fish onto the warmed tortillas and top with black beans, guacamole, salted sliced tomatoes or pico, thinly sliced romaine lettuce, arugula, and cilantro and a squeeze of lime. You can also plate this on salad or into a warming bowl!