blackened honey lime salmon tacos with grapefruit avocado salsa_________________________________Flaky, tender salmon seared with blackening spices, served in warm tortillas with a summery citrus salsa.
Ingredients
- 4 4-6 oz filets salmon
- 2 tbsp honey
- 1 tbsp lime juice
- 1 1/2 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 cups arugula, or green/slaw of choice
- 8 corn or wheat tortillas
grapefruit avocado salsa
- 1 large grapefruit, sliced into 1/2 inch pieces (see note)
- 1 avocado, sliced into cubes
- 1/4 cup cilantro, chopped
- 2 tbsp red onion, minced
- 1 tbsp lime juice
- 1 tbsp honey
- kosher salt, to taste
Instructions
- Pat salmon dry and season with salt and pepper. In a small bowl, whisk together honey, lime juice, oregano, paprika, cumin, chili powder, onion powder, garlic powder, black pepper, and cayenne pepper. Rub the seasoning blend thoroughly over each salmon filet.
- Heat 2 tbsp olive or avocado oil in a large skillet over medium heat. Sear salmon filets, skin side down first (if there is skin), for 4 minutes. Flip and sear an additional 4 minutes. Remove to a plate.
- For the grapefruit avocado salsa: stir all ingredients together in a small bowl. Taste for salt.
- Warm each tortilla in the microwave under damp paper towels for 15 seconds. Add a tuft of arugula, or choice green, to each tortilla. Shred a salmon filet with a fork or your fingers and divide into two tortillas. Spoon avocado salsa overtop each.
Notes
To slice a grapefruit, this is what I do: Cut off the top and bottom, then stand it up on one of the cut ends. Slice the remaining flesh off in chunks, trying to preserve as much of the edible inside as possible. Quarter the grapefruit, then lay each quarter flat and cut into "cubes."