Blackened Salmon Tacos

• servings: 2 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 pound (2 filets) salmon (skin removed)

2-3 tbsp blackening seasoning (I like Old Bay)

6 flour or corn small taco-sized tortillas

Oil for searing

1 mango (diced)

1 roma tomato (diced)

1 medium red onion (diced)

1 lime (juice squeezed)

1 jalapeno (diced)

1 cup packed cilantro leaves (chopped)

1 avocado (peeled, seed removed)

2 garlic cloves

1/2 cup cilantro (stems included)

3/4 cup water

2 tbsp olive oil

1 lime (juice squeezed)

2-3 tbsp heavy cream

Pinch of salt

Directions

For the creamy avocado sauce

Combine all ingredients in a blender. Pulse until smooth and creamy. Add additional tablespoons of water if too thick. Consistency should be similar to creamy ranch dressing.

For the tacos

Combine all mango salsa ingredients in a bowl. Mix and set aside.

Season salmon all over with blackening seasoning (sides, bottom, top). This should be done to taste, but I like a healthy dose that completely covers the salmon.

To grill: preheat the grill to medium heat. Cook for 4 minutes per side for medium. Toast the tortillas on the grill in the last few minutes until warm. To pan sear: Heat 1 tablespoon of oil in a large saucepan over medium heat. Once hot, sear salmon until golden and fully cooked through, about 3-4 minutes per side for medium.

Remove salmon from the heat and slice into taco-sized chunks. Serve salmon tacos topped with mango salsa and creamy avocado sauce.

Nutrition

• Serving Size: 3 tacos