Blackened Salmon Tacos with Roasted Corn Salsa

It’s Taco Tuesday!! These tacos are anything but boring. They are extremely colorful and full of nutrients. And, you won’t even know it because they taste so good! These are a great way to get in Omega 3s (heart healthy fats), and the Dietary Guidelines for Americans recommends consuming 8 oz of fish per week. This recipe makes 4 tacos, 2 for now, 2 for lunch tomorrow!

Blackened Salmon Tacos with Roasted Corn Salsa

  • Servings: 2 tacos
  • Difficulty: easy
  • Print

Ingredients:
8 oz salmon
2 tsp jerk seasoning, recipe here
4 purple corn tortillas
Roasted Corn Salsa
1 cup roasted corn
1/2 cup tomatoes, diced
1/2 cup cucumber, diced
1 T red onion, diced
1 lime, juiced
1/4 c fresh cilantro
salt and pepper, to taste

Directions:
Start by preparing corn salsa. Combine all ingredients and chill, if desired. Preheat cast iron skillet and coat bottom of pan with cooking spray. Sprinkle jerk seasoning on salmon and cook 3-5 minutes on each side to internal temperature of at least 145°F. Once salmon is cooked, add 2 oz of salmon to each tortilla and top with salsa.
**Mix 1/2 c Greek yogurt, 1/2 lime, juiced and a pinch of salt for an extra taco topping or serve with diced avocado.

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