One of these being these beautiful & easy salmon tacos!

These tacos are CASH Cash, which in my language (and perhaps R. Kelly’s) fundamentally means they’re goooooood.

Over the New Year, we went deep sea angling in Florida and ending up cooking a number of the seafood we caught. Tony’s sister’s BF, Matt, produced blackened grouper and we topped it with my mango guacamole; the flavor compared to something away from some fancy Martha Stewart magazine (aka fancy AF). After returning home, I understood I needed to bring you a recipe that was somewhat similar. So blackened salmon tacos were born!

Looking back, I can remember when I first began cooking and salmon intimidated me since overcooking the seafood can simply happen. Though mainly because all cooking food and baking goes, you don’t become better until you experiment a little. If you’re nervous about cooking food salmon, I’ve got a fairly good rule I love follow: Usually err on the side of undercooking rather than overcooking salmon; for each and every inch of thickness, you will have to bake it all for quarter-hour in around 400 levels F or until the salmon is opaque and easily flakes using a fork. My salmon generally always happens perfect at 18 moments.

You’ve got this! And when you don’t simply placed on Jay-Z. 99 problems and salmon ain’t one!

The forbidden rice (aka dark rice) in this formula is ridiculously delicious, chewy and pairs well with the slight spiciness of the fish. Did you know that black rice gets the highest amount of antioxidants in comparison to every other rice? It is also rich in protein and fiber and has anti-inflammatory properties. Time and energy to get on the dark rice train people! Here’s the brand I usually buy

The mango guacamole also helps to balance all the flavors out. Oddly, the salmon makes the best leftovers when scrambled with eggs. Salmon breakfast time tacos on do it again.

Anyway, really hoping that you love these tacos in so far as i love you.

5.0 from 1 reviews

Prep time:

10 mins

Cook time:

40 mins

Total period:

50 mins

Ingredients

For the salmon:

1 tablespoon blackening seasoning

For the mango guacamole:

1 medium ripe avocado

1 ripe mango, diced

Sodium and pepper to taste

For the tacos:

8 corn tortillas

Instructions

Cook rice for the stovetop according to the directions within the package. Black rice normally takes about 45 minutes to cook and is chewy when performed.

While the salmon and grain are cooking, help to make the mango guacamole. In a moderate bowl, add the avocado and work with a fork to mash it until it gets to the desired consistency. (If you want chunky guac, don’t mash it just as much.) Add in diced red onion, jalapeno, cilantro, lime zest and juice, and mango; stir well to combine then add sodium and pepper to taste. Reserve until tacos are ready to assemble.

Once salmon is done cooking, flake it having a fork and discard the skin. Add a salmon and grain to warm corn tortillas, then top each using a heaping tablespoon of guacamole. Serves 4 people, 2 tacos each.

Directions for grilling the salmon: Preheat a gas grill over medium-high heat. Rub blackening spice mixture all over salmon. I would also lightly brush both sides from the salmon (like the skin) using a bit of olive oil to prevent sticking. Make sure to also essential oil your grill a little! Place salon epidermis side down first on barbeque grill, close grill cover and barbeque grill about 3 minutes. Thoroughly turn salmon and make 3-5 more mins or until cooked well. Salmon is certainly tricky, but it’s best to undercook instead of overcook your filets.

Steps to make DIY blackening seasoning: In a small bowl mix together the following: 1/2 teaspoon ocean sodium, 1 teaspoon paprika, 1/2 teaspoon garlic clove powder, 1/2 teaspoon onion natural powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 1/4 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon chili natural powder (omit the cayenne if you don’t like spice). Rub all over salmon and continue following formula instructions.

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