Easy like Sunday morning, but as spicy as Saturday night. That’s what these tacos are. Are you ready?
Once you have a good recipe for a blackening spice mixture, you can use it on so many different things! I used my traditional blackening spices on this delicious salmon and it was great. Top it with some sauce made from lime, sour cream, cilantro, sea salt and aji pepper and you have some of the best tacos around.
I discovered this salmon at Whole Foods a few weeks ago and was skeptical because it was farmed raised. However, the guy at the fish counter told me that the Omega 3 acid/Omega 6 profile for this farmed salmon was the same as that of the wild salmon. This was a good sign. I like how they have the rating system for humane conditions on their meats and seafood. Makes me feel good about what I am buying.
Back to the tacos…this is a super easy recipe. It only took a few minutes to sear the fish and a few minutes to put together the creamy lime sauce. I would recommend turmeric rice on the side, which is just regular long grain rice with 1/2 teaspoon of turmeric added to it.
Ginny is still gone on vacation to California so I am left to eat all this food by myself. Bummer, right? Well, I could probably eat fish tacos everyday so no worries. The slaw is a simple mix of red and white cabbage (in a bag at Walmart neighborhood market), cilantro, lime juice, salt, aji pepper and a little minced garlic. It gives just the right crunch.
By the way, aji amarillo pepper is a Peruvian pepper powder that someone gave me for Christmas. It may be a bit difficult to find unless you order it online. Fortunately, you can substitute a bit of cayenne pepper or any other hot pepper for this stuff. But if you can find it, get it, because it is deeelicious!
PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES SERVINGS: 7
Salmon and spice mix:
- 2 lbs. salmon fillets
- 1 tbsp. paprika
- 1 tbsp. cumin
- 1 tbsp. chipotle pepper powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp cayenne powder
- 2 tsp butter
Creamy lime sauce:
- 1 cup sour cream
- juice and zest of one lime
- 1 tsp aji Amarillo pepper
- 1/2 tsp sea salt
- 1/2 bag of mixed cabbage (green and red)
- juice of one lime
- 1 tsp sea salt
- small handful chopped cilantro
- corn tortillas for serving
- Place salmon on a plate. Mix all blackening spices together and sprinkle over the fish. Pat it in to make it stick well.
- Heat butter in a pan over medium high heat. Saute salmon for about five minutes per side or until done. You will know it is ready when a bit of white fat starts to come out of the fish.
- For the sauce, mix together all ingredients in a small bowl. For slaw, mix together all ingredients.
- Heat corn tortillas and fill with fish, slaw and sauce. Serve with lime wedges and rice.