The Pioneer Woman Tasty Kitchen
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Blackened Salmon Fish Tacos

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Prep:

Cook:

Level: Easy

System:

4

Description

Homemade taco shells and spicy salmon make one good taco!

Ingredients

  • FOR THE TORTILLAS:
  • 8 whole Corn Tortillas
  • ½ teaspoons Smoked Paprika
  • ¼ teaspoons Garlic Powder
  • 1 Tablespoon Olive Oil
  • FOR THE SALMON:
  • 2-¼ teaspoons Smoked Paprika
  • 1-½ teaspoon Garlic Powder
  • 1-½ teaspoon Onion Powder
  • 1-½ teaspoon Ground Dried Thyme
  • ½ teaspoons Black Pepper
  • ½ teaspoons Cayenne Pepper
  • ½ teaspoons Dried Basil
  • ½ teaspoons Oregano
  • 1 Tablespoon Dark Brown Sugar
  • 1 pound Salmon Filet
  • 1 Tablespoon Olive Oil
  • TO ASSEMBLE THE TACOS:
  • 8 ounces, weight Cream Cheese, To Serve
  • 1 cup Shredded Cheddar Cheese, To Serve
  • 1 whole Avocado, Mashed With A Pinch Of Salt And Pepper, To Serve
  • Hot Sauce, to taste

Preparation

For the tortillas:
Preheat the oven to 450ºF. MIx the smoked paprika and garlic powder in a small bowl. Working with four tortillas at a time, microwave them for 1-2 minutes. Quickly rub with olive oil and sprinkle one side with the spice mixture. Place tortillas and a taco mold If you have one. if not, invert a regular-sized muffin tin. Fold the tortillas gently and prop up between the bottom of 4 muffin cups. Bake at 450ºF for 5-7 minutes or until crisp and lightly browned. Repeat with remaining tortillas.

For the tacos:
Preheat your grill or grill pan to high.

Combine paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, oregano and dark brown sugar in a bowl until evenly mixed.

Rub half the mixture on the salmon and then rub the salmon with olive oil. Rub the rest of the spice mixture and the salmon, pressing it into the fish.

Place the salmon skin side up on the grill. Grill for 3-4 minutes and then flip and grill for another 2 minutes. Allow to cool slightly and then flake with a fork.

To assemble, smear a good amount (1-2 ounces) of cream cheese on each taco shell. Layer in the salmon and top with about 1/8 cup of cheddar cheese. If desired, top with mashed avocado and hot sauce.

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