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: 6two tacos each
Ingredients
PINEAPPLE SALSA:
2c. diced fresh pineapple
1/2c. chopped cilantro
1/4c. finely choppedred onion
1Serrano pepperseeded & finely chopped
zest of 1lime
juice of 1lime
1/8tsp.sea salt
CILANTRO-LIME COLESLAW:
3/4c.mayonnaise
juice of 1/2lime
1/2tsp.rice vinegar
2tsp. minced garlic
2tsp.Sriracha sauce
4tsp.granulated sugar
5c.coleslaw mix
1/4c. minced red onion
3T. finely chop.cilantro
BLACKENED SEASONING:
1T.paprika
1 tsp.garlic powder
1tsp.onion powder
1tsp.cayenne pepper
1tsp.sea salt
3/4tsp.black pepper
1/2tsp.ground thyme
1/2tsp.oregano
1/2tsp.dried basil
SALMON:
6Copper River salmon filletspin bones removed, skin on
2-4T.coconut oil
12sm.corn tortillasor flour tortillas for serving
1c. crumbledcotija cheesefor serving
lime wedgesfor 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.