BLACKENED SALMON TACOS

These vibrant salmon tacos combine tender, spice-rubbed salmon with creamy avocado-lime slaw and warm corn tortillas. Finished with fresh cilantro and a squeeze of lime, they make a fresh, colorful, and satisfying weeknight meal.

INGREDIENTS

• 1 lb (450g) Bakkafrost salmon portions
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp ground cumin
• ½ tsp kosher salt
• ¼ tsp black pepper
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1 ripe avocado, diced
• ¼ cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• ¼ tsp kosher salt
• ¼ tsp black pepper
• Lime wedges, for serving
• Sliced jalapeño, optional
• Queso fresco, optional

INSTRUCTIONS

STEP 1

Pat the salmon portions dry with a paper towel. In a small bowl, combine the smoked paprika, chili powder, garlic powder, cumin, salt, and black pepper.

STEP 2

Rub the salmon with olive oil, then coat evenly with the spice mixture.

STEP 3

Heat a large skillet over medium-high heat. Cook the salmon for 4–5 minutes on each side, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

STEP 4

While the salmon cooks, combine the shredded cabbage, avocado, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Toss gently until combined.

STEP 5

Warm the corn tortillas in a dry skillet for approximately 30 seconds on each side.

STEP 6

Break the cooked salmon into large flakes and divide between the tortillas. Top with the avocado-lime slaw.

STEP 7

Garnish with fresh cilantro, lime wedges, sliced jalapeño, and queso fresco if desired. Serve immediately.