Blackened Salmon Tacos
with pineapple salsa / green beans
The sweetness of the pineapple salsa balances the spice of blackening seasoning in these completely non-traditional (but delicious!) tacos.
Ingredients
- Salmon - 1 lb
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Thyme leaves, fresh - 1 tsp
- Cajun / blackening seasoning - 1 Tbsp
- Limes - 1 , wedges
- Tortillas, taco-sized corn or flour - 8
- Pineapple, fresh - 2 cups , diced
- Jalapenos - 1 , diced
- Shallots - 1 cloves , diced
- Cilantro - 2 tsp , chopped
- Vinegar, rice - 2 tsp
- Green beans - 1 lb , trimmed
- Oil, olive - 1 Tbsp
Prep
-
Green beans - (If prepping right before cooking, get oven heating first.) Trim. (Can be done up to 5 days ahead)
-
Pineapple / Jalapenos / Shallots / Cilantro - Prep as directed. (Can be done 1 day ahead)
-
Make salsa - Combine pineapple, jalapenos, shallots, cilantro, and rice vinegar. (Can be done 1 day ahead)
-
Salmon - Rinse and pat dry. Rub with first portion cooking oil, thyme leaves, and season with Cajun / blackening seasoning. (Can be done 1 day ahead)
-
Limes - Slice into wedges.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 425F / 218C.
-
Spread green beans out on a sheet pan and toss with olive oil and some salt and pepper. Roast, shaking the pan halfway through cooking, until tender, 10 to 12 minutes.
-
While the green beans roast, heat a large skillet with the second portion of cooking oil over medium heat. Add salmon skin-side facing up and sear until the seasoning becomes a dark crust and the fish is nearly cooked all the way through, 2 to 4 minutes (depending on thickness). Flip salmon and sear the skin side until golden and crisp, ~2 minutes more.
-
Warm the tortillas according to package directions.
-
Shred the salmon and divide between tortillas. Top with pineapple salsa. Serve green beans on the side and squeeze lime wedges over everything. Enjoy!
Reviews
Ratings
0 reviews