Blackened Salmon Tacos.
INGREDIENTS.
For Tacos6 Casa Mendosa® 50/50 Corn-Wheat Tortillas2 cups romaine lettuce shredded¼ cup chopped red onion2 tbsp. chopped cilantro1 lime cut into wedges½ cup fresh or store-bought guacamoleFor Salmon4 fillets skin-on salmon (6 ounces each)1 tsp. chipotle chili powder1 tsp. ancho chili powder1 tsp. paprika1 tsp kosher salt.
INSTRUCTIONS.
Arrange the salmon on a plate or cutting board.In a small bowl, combine all your dry ingredients for the salmon and generously cover each salmon fillet with the spice rub on the flesh side only.Heat oil in a large cast-iron over medium heat.When the oil is hot, add the salmon flesh side down. Cook for about 3 minutes then flip over and cook another 3 minutes until skin is crispy and the salmon flakes easily with a fork.Transfer the cooked salmon to a plate and use a fork to break the salmon into large chunks.Char the tortillas on a gas stovetop or grill, then fill each tortilla with salmon, lettuce, red onion, cilantro, and guacamole.Serve with a lime wedge.
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