Blackened Salmon Tacos with Avocado Corn Salsa

 

Oh. My. Goodness. These tacos were so good. Like, maybe the best tacos I've ever eaten. I love salmon, and I'm always looking for new ways to cook it. So when I found this recipe for Blackened Salmon Tacos I knew that I had to give it a try. I was not disappointed; the blackened salmon is perfectly spicy, the corn salsa is deliciously sweet, and the Mexican parmesan adds the most subtle salty flavor.

 

I also used uncooked tortillas that I grabbed during a recent Costco run. You could really tell the difference! They were fresh, soft, and everything that a flour tortilla should be. I also omitted the cilantro ranch dressing that the original recipe used, because I hate cilantro. I just spread a bit of sour cream on the tortilla for a creamy, cool flavor. I also changed up the salsa recipe just a bit by adding some hot sauce and subbing the yellow onion for green onion.

 

This one is a keeper. Seriously, you're going to love it!

 

BLACKENED SALMON TACOS

1 pound salmon

2 tablespoons olive oil

2 tablespoons flour

2 teaspoons chili powder

2 teaspoons brown sugar

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

 

For the salsa:

1 ripe avocado, finely chopped

2 ears of corn in husks

1 tomato, seeds removed and diced

3 green onions, diced

juice of half a lime

salt and pepper to taste

For the assembly:
Mexican cotija cheese
lettuce
flour tortillas
sour cream

 

Directions:

For the Salmon:

Rub salmon with olive oil. In a bowl, stir together the flour, chili powder, brown sugar, onion powder, garlic powder, cumin, salt and pepper.

 

Coat the salmon with the blackening spice. Place salmon in hot skillet. Cook about 3-4 per side, or until coating is blackened and forms a nice crust and salmon is cooked through. Flake with fork after it is cooked. Set aside.

 

For the Salsa:
Place corn directly on oven racks with husk still on. Let roast for about 25 minutes. Remove from oven and remove husks. Place cob in hole in bundt pan and use knife to cut kernels off the cob.
 

In a bowl, mix together the avocado, corn, tomato, green onion, lime, hot sauce, salt and pepper. Refrigerate until ready to serve.

Assemble your taco, fold it in half, and enjoy!

Chorizo Breakfast Burritos

Breakfast is probably my favorite meal of the day. It takes so many forms that are, in my humble opinion, delicious. I especially love breakfast burritos. You can do so many great things with them! Last night, I was feeling breakfast-for-dinner and had some chorizo, ripe, avocado, and fresh tomato on hand. Breakfast burritos were a natural choice. The ones I made were fairly simple. But they were absolutely delicious!

To ramp up the flavor of the scrambled eggs, I made them in the pan I had just used to fry my chorizo. The sausage grease adds this delicious flavor that takes the burritos over the top! I also chopped up some avocado and tomato for the top. The acidity and creaminess were so fresh, and paired perfectly with the slightly spicy chorizo. YUM. 

The best thing about breakfast burritos is the variation. You can add fresh salsa, homemade guac, sautéed onions and/or peppers, different kinds of cheese, or anything else that might suit your fancy. The possibilities are endless!

CHORIZO BREAKFAST BURRITOS

1 lb chorizo

8 eggs

1/4 cup milk

salt and pepper

1-2 avocado, sliced into chunks

1-2 tomatoes, diced

4 whole wheat flour tortillas

2/3 cup shredded cheddar

Put chorizo in a skillet and cook over medium-high heat until browned. Remove from skillet, taking care to leave some of the grease in the skillet.

In a bowl whisk together eggs, milk, and salt/pepper/ Pour into skillet with grease and scramble. Take off the heat.

Wrap tortillas in paper towel and microwave 30 seconds, until warm and soft. Remove and place each tortilla on a different plate. Place eggs, sausage, avocado, tomato, cheese and any other desired toppings on tortilla. Wrap up and enjoy!