Blackened Salmon Tacos with Chipotle Crema
If you’re short on time, it’s okay to take a shortcut by using store-bought blackened seasoning or Cajun seasoning, such as Tony Cachere’s. Have your taco toppings at the ready: shredded cabbage, avocado, cilantro and hot sauce are my favorite fish taco toppings.
Servings: 4 servings
Ingredients
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼-½ teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Several grindings of black pepper (20?)
- 4 6-ounce salmon fillets, skin-on
- 1 tablespoon extra-virgin olive oil
- 2 lemons, cut into wedges
For the chipotle lime crema:
- 1/2 cup Mexican crema or sour cream (plain Greek yogurt will also work fine, it will just be slightly more tart and dense)
- 1/4 cup good quality mayonnaise, such as Duke’s or Hellman’s
- 1 1/2 teaspoon chipotle paste or chopped chipotle pepper in adobo
- 1/4 teaspoon garlic powder
- Zest and juice of one lime or two small Mexican limes
- Kosher salt (use sparingly with crema because it’s slightly salty)
- Fresh ground pepper
Instructions
For the chipotle lime crema:
- In a medium bowl, combine the crema, mayo, chipotles, garlic, lime zest and juice, salt and pepper. Stir well.
- Refrigerate, covered, until ready to use. Will last about 3-4 days.
Blackened Sheet Pan Salmon
- Preheat oven to 400 degrees.
- Mix together spice ingredients and set aside.
- Cover sheet pan with parchment paper. Add the filets and brush them with olive oil. Sprinkle spice mixture generously over the salmon until it’s well coated.
- Roast in the upper third of the oven for 10 minutes. Check the internal temperature of the fish, it should reach 143-145.
- Serve in warmed tortillas with shredded cabbage (red or green), cilantro, pickled red onions, avocado, and hot sauce. I like to add a dollop of chipotle crema.