Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing Recipe

Ingredients

• For the Blackened Salmon:
• 1 pound salmon (I used wild-caught local Alaska sockeye), pin bones and skin removed, patted dry
• 2 tablespoons canola oil
• 2 tablespoons flour
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 2 teaspoons brown sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• For the Avocado Corn Salsa:
• 1 ripe avocado, finely chopped
• 1 large ear of corn, kernels cut off (I used fresh white corn)
• 1 tomato, seeds removed and diced
• 1/4 cup red onion, diced
• 2 tablespoons cilantro, chopped
• zest and juice of half a lime
• salt and pepper to taste
• For the Cilantro Ranch Dressing:
• 1/4 cup Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons buttermilk
• juice of half a lime
• 1 small clove garlic
• 2 tablespoons green onions, thinly sliced
• 1/4 cup cilantro leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• For Serving Tacos:
• Corn tortillas, steamed or warm
• Green Cabbage leaves and/or shredded cabbage
• Lime wedges
View Full Recipe at Alaska from Scratch