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Blackened Salmon Tacos with Cilantro-Lime Coleslaw and Pineapple Salsa

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Blackened Salmon Tacos with Cilantro-Lime Coleslaw and Pineapple Salsa

Spicy blackened salmon served over a bed of creamy cilantro-lime coleslaw topped with fresh pineapple salsa. It's so flavorful, it's like a party for your taste buds!
Course: Entrée
Cuisine: Mexican
Servings: 6 two tacos each

Ingredients

PINEAPPLE SALSA:

  • 2 c. diced fresh pineapple
  • 1/2 c. chopped cilantro
  • 1/4 c. finely chopped red onion
  • 1 Serrano pepper seeded & finely chopped
  • zest of 1 lime
  • juice of 1 lime
  • 1/8 tsp. sea salt

CILANTRO-LIME COLESLAW:

  • 3/4 c. mayonnaise
  • juice of 1/2 lime
  • 1/2 tsp. rice vinegar
  • 2 tsp. minced garlic
  • 2 tsp. Sriracha sauce
  • 4 tsp. granulated sugar
  • 5 c. coleslaw mix
  • 1/4 c. minced red onion
  • 3 T. finely chop. cilantro

BLACKENED SEASONING:

  • 1 T. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. cayenne pepper
  • 1 tsp. sea salt
  • 3/4 tsp. black pepper
  • 1/2 tsp. ground thyme
  • 1/2 tsp. oregano
  • 1/2 tsp. dried basil

SALMON:

  • 6 Copper River salmon fillets pin bones removed, skin on
  • 2-4 T. coconut oil
  • 12 sm. corn tortillas or flour tortillas for serving
  • 1 c. crumbled cotija cheese for serving
  • lime wedges for serving

Instructions

  • PINEAPPLE SALSA: In a large bowl, toss together pineapple, cilantro, red onion, Serrano pepper (Use gloves when handling the Serrano pepper), lime zest, lime juice, and salt. Cover and chill until ready to use. Make at least 30 minutes ahead of time to allow the flavors to marry.
  • CILANTRO LIME COLESLAW: In a small bowl, whisk together mayonnaise, lime juice, rice vinegar, garlic, Sriracha, and sugar until the sugar is dissolved.
  • In a large bowl, toss together coleslaw, red onion and cilantro. Pour dressing over the slaw; toss to coat. Cover tightly and chill until ready to serve tacos.
  • BLACKENED SEASONING: In a small bowl or ramekin, stir spices together. Sprinkle blackened seasoning liberally over salmon fillets.
  • SALMON: Indoors (with the overhead fan on) OR outdoors on a gas or charcoal barbecue grill, heat a cast iron skillet over medium-high heat, until it is very hot (smoking).
  • Place a pat of coconut oil in the hot skillet. Sear seasoned salmon, flesh side down for 2 minutes. With a spatula, flip the fish over, adding another pat of coconut oil to the pan, cook for about 2 minutes more.
  • ASSEMBLE TACOS: Warm corn tortillas, top with cilantro-lime coleslaw, blackened salmon, pineapple salsa, and crumbled cotija cheese. Serve with lime wedges.

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