Blackened Fish Tacos with Guacamole and Pico De Gallo

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 10 min
 
YIELD: 4 servings (2 tacos per person)
LEVEL: Easy

ingredients

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:
      GUACAMOLE:
      • 1 ripe avocado, diced
      • 1 plum tomato, diced
      • 1/2 jalapeno, seeded and minced
      • 2 tablespoons non-fat Greek yogurt
      • 2 tablespoons minced red onion
      • 2 tablespoon finely chopped fresh cilantro
      • 1 clove garlic, minced
      • Juice of half a lime
      • Pinch kosher salt
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      Directions

      Eight 6-inch corn tortillas, warmed

      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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