Blackened Salmon Tacos with Corn Salsa and Cilantro-Lime Ranch
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Serves: 8 tacos (4 servings; 2 tacos each)
Ingredients
Tacos:
1 lb salmon fillets, skin removed
1 Tbsp olive oil
2 Tbsp all-purpose flour
2½ tsp chili powder
1 tsp paprika
1 tsp packed brown sugar
1 tsp onion powder
½ tsp garlic powder
½ tsp cumin
½ tsp cayenne pepper
½ tsp salt
¼ tsp freshly ground black pepper
8 (6-inch) tortillas
Corn Salsa:
⅔ cup frozen corn, warmed
1 medium tomato, diced
1 small avocado, diced
¼ cup red onion, finely chopped
2 tsp lime juice
1 dash garlic powder
1 serrano pepper, seeded and diced
Cilantro-Lime Ranch:
⅓ cup 2% plain Greek yogurt
juice of 1 lime
¼ cup cilantro, minced
½ tsp garlic salt
Instructions
In a small bowl, combine the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper; mix well.
Heat olive oil in a non-stick skillet over medium heat. Rub the spice mixture onto both sides of the salmon; transfer to the hot skillet and cook 3-4 minutes per side or until cooked through and outside is blackened. Flake salmon using a fork.
Meanwhile, mix together the salsa ingredients in a medium bowl, as well as the ranch ingredients in a small bowl.
Assemble tacos by dividing salmon among tortillas, top with corn salsa and cilantro-lime ranch. Serve immediately.
Adapted from preventionrd.com