Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing

For the salmon:
Heat the oil in a skillet (I used cast iron) over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.

Coat the flesh of the salmon liberally with the blackening spice.

Place salmon into the hot skillet. Cook 3-4 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through (we like ours medium-well for tacos, just slightly pink in the center). Remove salmon from the skillet onto a plate. Allow salmon to rest for 5 minutes, then flake with a fork. I seasoned my salmon with a pinch of kosher salt just prior to serving.

For the salsa:
In a bowl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper. Refrigerate until ready to serve.

For the dressing:
Add yogurt, mayo, buttermilk, lime juice, garlic, green onions, cilantro, salt and pepper into a food processor. Process until smooth. Add more buttermilk as needed until desired consistency is reached (you’ll want it to be thin enough to drizzle, but not so thin that it slides off the tacos). Refrigerate until ready to serve.

To assemble the tacos:
Choose a warm corn tortilla or cabbage leaf as your taco shell. Place flaked salmon in the shell, followed by some of the avocado corn salsa. Drizzle with the cilantro ranch dressing. If using a corn tortilla, sprinkle some shredded cabbage on top. Serve with lime wedges.

Notes
The salsa can be made up to an hour in advance. The dressing can be made several hours in advance.

Adapted from Cooking Classy.