This blackening spice mixture is mega flavourful, you need to try it! It would be delicious added to chicken or another variety of fish, or even tofu or tempeh if you’re vegan/ vegetarian.
I topped my tacos with quick-pickled red onions. I’ve experimented over the years with preparing quick pickles- and I find it super easy and pretty forgiving. I just use a vinegar (sometimes red wine, rice, apple cider, white wine or plain white vinegar, depending on what I have), water (I usually use a little more than half vinegar, with the remaining volume water), a bit of sweetness to balance out the flavour (I generally use honey, and I like to use a teensy amount because it is sugar, after all), then flavourings like peeled whole garlic cloves, black peppercorns, mustard seeds, fennel, caraway, etc.- not all of these flavourings in one variety of pickle- but pick and choose based on what you like! I generally prepare this mixture in a mason jar, then add my thinly sliced red onions, pop on the lid and give it a shake. Leave them in the fridge for a couple hours and voila! They generally keep in the fridge for about a week, maybe two.
Below is a list of the ingredients I used in my taco, but feel free to customize it based on your preferences. Some other delicious additions could be thinly sliced bell peppers, shredded carrots, sliced cucumber or kohlrabi! As always, load it up with veggies- the more the better!
For the salmon:
4 salmon fillets
2 tsp chili powder
1 tsp paprika
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne (optional, more or less depending on your preferences)
Salt and pepper, to taste
Frisee or thinly sliced cabbage
1 avocado, thinly sliced
1/2 cup thinly sliced radishes
Red onions (pickled or fresh)
Plain Greek yogurt
Sriracha or other hot sauce
1) Preheat oven to 400F. Mix all blackening spice ingredients (chili powder through to S&P) in a small bowl until well combined. Transfer to a plate. Press each salmon fillet into the mixture so it is evenly coated with the spice mixture. Place onto a parchment-lined baking sheet and bake for 12-14 minutes, or until the salmon is cooked through. Once salmon has cooled slightly, break it into chunks.
2) Assemble your taco! Add a smear of plain Greek yogurt to a corn tortilla, top with greens, salmon, radish slices, avocado, pickled red onion, cilantro and hot sauce if desired. Squeeze a lime wedge over top and enjoy!