Blackened Salmon Tacos with Avocado Sauce
Ingredients
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
Instructions
For the salmon
  1. Heat oven to 350 degrees.
  2. 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.
  3. Bake the salmon until just cooked through, 15-20 minutes.
  4. While the salmon cooks, make the avocado sauce and black bean and corn relish.
For the avocado sauce
  1. In the bowl of a small food processor, add the avocado, sour cream, mayonnaise, cilantro, garlic, jalapeño, white wine vinegar, lime juice, and salt.
  2. Process until mixture is smooth. Set aside.
For the black bean and corn relish
  1. 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
  1. 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 https://tamingofthespoon.com/blackened-salmon-tacos-with-avocado-sauce-and-black-bean-corn-relish/