These Blackened Salmon Tacos with Avocado Crema are loaded with flavor and spice. They are served on Siete tortillas and topped with chopped cabbage, red onion, cilantro, jalapeños and lime!
Extra Tips: Blackened Salmon Tacos with Avocado Crema
I love to eat these tacos with Siete tortillas or in a lettuce wrap. Add whatever toppings you would like- I like to use chopped cabbage, red onion, cilantro, jalapeños and lime. This recipe will likely make extra avocado crema. Store it in an airtight container in the fridge for up to two days. If you love this recipe, try this homemade Fresh Mango Salsa next.
Blackened Salmon Tacos with Avocado Crema
Ingredients
Blackened Salmon
- 2 6 oz salmon filets
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp oregano
- 1 tbsp avocado oil
Avocado Crema
- 1 large avocado
- 1 lime juiced
- 1 tsp minced garlic
- 1/2 cup soaked cashews
- 1/2 tsp salt
- 1/2 cup cilantro
- 1/4 cup olive oil
- 1/4 + cup water
Instructions
Blackened Salmon
- Mix all seasonings in a small bowl
- Coat salmon in seasoning mixture
- Heat a cast-iron skillet to medium heat and add avocado oil
- Cook salmon for 5ish minutes on each side, until cooked through
Avocado Crema
- Soak cashews in 1 cup of water overnight or for 4 hours. Drain and rinse.
- Add all ingredients to a blender and blend until smooth. Add more or less water for desired consistency
