Tropical Blackened Salmon Tacos

You don’t have to take our word for it, but after you try these tacos, you’ll add these to your weekly Taco Tuesday rotation. We partnered with out friends at Rhone to bring you this tutorial on how we create one of our all time favorite taco recipes from our Spring Meal Plan!

Makes 4 servings

350 calories / 12F / 34C / 27P

• 16 oz. wild caught salmon, raw

• 1 tsp. paprika

• ½ tsp. garlic powder

• ½ tsp. onion powder

• ½ tsp. ground cumin

• ½ tsp. sea salt

• Dash of chili powder

• 8 corn tortillas

• 8 Tbs. Bolt House Salsa Verde dressing (Bolthouse Cilantro Avocado is a great substitute or Bolthouse Ranch)

• Slaw: 1 cup red cabbage, sliced

• 1 cup green cabbage, sliced

• 200g pineapple, chopped

• ½ cup red onion, minced

• Pinch of cilantro, chopped

• 1 lime, juice of

1. Combine seasonings together in a small bowl. Sprinkle over the raw salmon and then gently rub the seasonings in.

2. Combine all slaw ingredients in a bowl and mix well. Set aside.

3. Heat a frying pan over medium heat. Once hot, spray with cooking spray and add salmon. Cook for 5 minutes per side or until the fish flakes apart easily. Transfer salmon to a plate or bowl and weigh it on a food scale. Divide the weight by 4 and evenly distribute that amount into each tortilla.

4. Top all the tacos evenly with the slaw and drizzle 1 Tbs. dressing on each taco. 2 tacos per serving.

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