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Blackened Salmon Tacos with Avocado Jalapeno Lime Sauce

If you're looking for the next big thing in fish tacos, look no further! These Blackened Salmon Tacos with Avocado Jalapeno Lime Sauce have it all...spicy salmon, creamy avocado, jalapeno, and lime sauce, and a corn and black bean salad, all wrapped up in your favorite tortilla. Taco Tuesday - and fish tacos - will never be the same!
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Course: Main Course
Cuisine: Tacos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Avocado Jalapeno Lime Sauce:

  • ½ cup sour cream
  • 1 avocado, peel and seed removed
  • 2 garlic cloves, minced
  • juice from 1/2 a lime
  • 1 jalapeno, seeds and ribs removed
  • pinch of salt

For the Salmon:

  • 2 Tbsp blackened seasoning
  • salt and pepper, to taste
  • 4 (6 oz) salmon fillets

For the Corn and Bean Salad:

  • 1 15 oz can reduced sodium black beans, drained and rinsed
  • 1 cup frozen sweet corn kernels (thawed)
  • juice of half a lime
  • 1 tsp ground cumin
  • 1 tsp garlic powder

For the Tacos:

  • 8-10 tortillas
  • 2 sliced green onions, for topping
  • 1/4 cup Queso Fresco, crumbled

Instructions

  • In a food processor or blender, combine all of the ingredients form the avocado jalapeno lime sauce. Blend until smooth. If it seems a little thicker than you'd like, you can either add more lime juice, or add a little water (like, 1 tablespoon at a time) to thin it out. 
  • Preheat oven to 350 degrees F and line a baking sheet with foil or parchment paper.
  • Place the salmon fillets on the  prepared baking sheet, skin side down. Sprinkle the top of each piece with about 1/2 tablespoon of the blackened seasoning. Of course you can add more or less to your liking, but 1/2 tablespoon should coat it pretty well. 
  • Place in the oven and bake for 10-12 minutes, depending on thickness, until opaque and flakes easily with a fork. Remove from oven and allow to cool for a few minutes. Use a spatula to separate from the skin and place in a bowl. Use a fork to break the salmon into chunks.
  • While she salmon is baking, make your corn and bean salad. Place all of the ingredients in a medium saucepan, stir to combine, and heat over medium heat until everything is just warmed through. Remove from heat and set aside until ready to serve. This can be served warm or cold, so making ahead of time is also an option.
  • To assemble the tacos, warm your tortillas and top with a few spoonfuls of the corn and bean salad, a generous portion of the salmon, and then top with the avocado jalapeno lime sauce,  some sliced green onions, and a sprinkle of crumbled queso fresco. Voila! Taco perfection!
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!