Recipe courtesy of Bobby Deen
Blackened Fish Tacos with Guacamole and Pico De Gallo
Total:
40 min
Active:
20 min
Yield:
4 servings (2 tacos per person)
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Active:
20 min
Yield:
4 servings (2 tacos per person)
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 2 tablespoons minced red onion
  • 2 tablespoon finely chopped fresh cilantro
  • 1 clove garlic, minced
  • Juice of half a lime
  • Pinch kosher salt
  • Eight 6-inch corn tortillas, warmed
Salmon:
  • 1 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • Kosher salt
  • One 1-pound piece salmon filet, skin removed
Pico De Gallo:
  • 2 plum tomatoes, diced
  • 1/2 jalapeno, seeded and minced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced red onion
  • 1 clove garlic, minced
  • Juice of half a lime
  • Pinch kosher salt
Guacamole:
  • 1 ripe avocado, diced
  • 1 plum tomato, diced
  • 1/2 jalapeno, seeded and minced
  • 2 tablespoons non-fat Greek yogurt

Directions

Adjust an oven rack with the broiler pan to the top rack and preheat the broiler to high heat.

For the salmon: Combine the smoked paprika, cumin, thyme, cayenne pepper and 1/2 teaspoon salt in a small bowl. Sprinkle the salmon evenly on both sides with the spice rub. Place the salmon on the hot broiler pan and broil until opaque and cooked through, about 8 minutes. Remove the salmon to a plate and use a fork to flake the fish and break into chunks. 

For the pico de gallo: Combine the tomatoes, jalapeno, cilantro, onion, garlic, lime juice, and salt in a small bowl. 

For the guacamole: Combine the avocado, tomato, jalapeno, yogurt, red onion, cilantro, garlic, lime juice and salt in a medium bowl. Mash together until combined but still a bit chunky. 

To serve, spread the guacamole on a warmed tortilla and top with chunks of salmon and pico do gallo.

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