Blackened Salmon Tacos

Recipes
Blackened Street Salmon Tacos

I made my current favorite tacos for the Hume Supernatural crew after our epic beach day, and man were they a hit!

 

Blackened Salmon Tacos
  • Prep Time

    5 minutes

  • Total Time

    15 minutes

  • Servings

    4

  • Freezer Friendly

    No

Ingredients

Toppings:

  • Black beans, unsalted
  • Romaine lettuce, rinsed and chopped
  • Arugula
  • Cilantro
  • Cherry tomatoes - lightly salted
  • 1/4 lime per taco

Guacamole:

  • 2-3 Large Ripe Avocados
  • 1 lime, juiced
  • 1/2 tsp salt

Directions

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!