Mexican Blackened Salmon Tacos
Josh Ball
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Mexican
Servings
4
Prep Time
25 minutes
Cook Time
10 minutes
This is such a fun recipe, it’s great for a family dinner or when you’re hosting friends. The recipe may seem a little long but it’s mostly just chopping and mixing. Everyone can help themselves and choose their favourite flavour combinations.
Ingredients
- 4 x Salmon Fillets (roughly 500g total weight)
- 1 x Sachet of Taco Seasoning (30g)
- 2 Tbsp Mayonnaise
- 2 Tbsp Olive Oil
- Sour Cream (optional)
- 1 x Packet Soft Tacos
- 1 x Lime, freshly squeezed
- ¼ x Red onion, finely chopped
- 1 x Garlic clove, finely chopped
- 1 tsp Dried Chilli
- 2 x Avocados, halved and deseeded
- 1 tsp Coriander/Parsley, finely chopped (optional)
- 3 x Tomatoes, deseeded and chopped into 5mm cubes
- ¼ x Red Onion, finely chopped
- 1 Tsp Lime Juice
- 1 Tsp Olive Oil
- Pinch Ground Cumin
- Pinch of salt
- 1 x Small Pineapple, cleaned and chopped into 1cm cubes
- 1 x Small Fennel, finely sliced
- 1 x Tsp Lime Juice
- ½ x Long Red Chilli, finely sliced
- 1 x Corn Cob, left in its husk
- 1 x Tsp Lime Juice and a little lime zest
- 1 Tbsp Butter, melted
- Pinch of salt
Salmon
Guacamole
Tomato Salsa
Pineapple and Fennel Salsa
Buttery Lime Corn
Directions
- Combine the mayonnaise and taco seasoning in a small bowl and stir thoroughly.
Grab a dinner plate and lay the salmon on it. Spread the spiced mayonnaise mixture over all sides of the salmon and return the salmon to the fridge to marinate.
Gather four medium sized bowls for each of your condiments.
In a bowl, combine all of the guacamole ingredients and mash the avocado with a fork. Keep mashing until you have a smooth and creamy consistency. Add salt and more lime juice to taste.
In a bowl, combine all of the tomato salsa ingredients. Taste the salsa and decide if it needs more salt or lime juice.
In a bowl, combine the pineapple and fennel salsa ingredients. Stir thoroughly to ensure that the fennel has juice on it, this will stop it from discolouring. Add a pinch of salt to taste.
Leave the corn in its husk and place on a plate, cook in the microwave for 3 ½ minutes. Carefully peel the husk off the cooked corn. Cut the kernels off the cob and add to a bowl, pour the melted butter, lime juice, lime zest and salt over the corn and toss to combine.
Put a large frying pan on a high heat and add the olive oil. Once the pan and oil are hot, carefully add the salmon fillets. Cook for 1 minute on each side, place the fillets on a plate and cover with foil.
Set up a large serving platter or board and arrange the condiments and salsas, add the warmed tacos and salmon to the platter. Serve with lime wedges and chillies and everyone can get stuck into the taco bar.
Recipe Note
- Some parts of this recipe can be made in advance. The salmon can be marinated the night before or several hours earlier and kept in the fridge until needed. You can also make the guacamole in advance, just ensure that you put cling wrap directly onto the surface of the guacamole so that it doesn’t discolour. The corn can be made ahead and then you can pop it in the microwave for 30 seconds to reheat.
