Blackened Salmon Tacos with Avocado Sauce
For the salmon
  • ½ tablespoon chili powder
  • ½ tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1¼ pounds salmon fillet
  • 1-2 tablespoons olive oil
For the avocado sauce
  • 1 small avocado, peeled, seeded and cut into big chunks
  • ¼ cup low-fat sour cream
  • ¼ cup low-fat mayonnaise
  • ¼ cup water
  • 1 cup fresh cilantro leaves (loosely packed)
  • 1 clove garlic
  • 1 small jalapeño pepper, seeded
  • 1 tablespoon white wine vinegar
  • 1-2 tablespoons fresh lime juice
  • ½ teaspoon kosher salt
For the black bean and corn relish
  • 1 cup canned black beans, drained and rinsed well
  • 1¼ cup frozen corn kernels, thawed
  • 2 tablespoons diced red onion (optional)
  • 1 tablespoon chopped cilantro
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon kosher salt
For serving
  • Corn or flour tortillas, warmed
  • Crumbled cotija cheese
  • Cilantro leaves
For the salmon
  • Heat oven to 350 degrees.
  • In a small bowl, mix together the chili powder, paprika, garlic powder, salt, and pepper. Place salmon on a rimmed baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle spice mixture on the salmon fillet. Rub spices and olive oil on the salmon forming a thick paste that evenly coats the salmon, drizzle additional tablespoon of olive oil if coating is too dry.
  • Bake the salmon until just cooked through, 15-20 minutes.
  • While the salmon cooks, make the avocado sauce and black bean and corn relish.
  • For the avocado sauce
    • In the bowl of a small food processor, add the avocado, sour cream, mayonnaise, cilantro, garlic, jalapeño, white wine vinegar, lime juice, and salt.
    • Process until mixture is smooth. Set aside.
    • For the black bean and corn relish
      • In a medium bowl, stir together the black bean, corn, onion, cilantro, lime juice, and salt. Taste and season with additional lime juice and salt as desired.
      • For serving
        • Using a fork, flake the salmon into large chunks. To serve, set out the salmon along with the tortillas, black bean & corn relish, avocado sauce, cotija cheese, and cilantro, and let everyone create their own tacos.
Recipe by Taming of the Spoon at