Blackened Salmon Tacos with Labaneh Cilantro Crema
Prep time
Cook time
Total time
Author: Serious Spice
Serves: 3
Ingredients
3 Salmon Fillets
3-5 tortillas
1 cup arugula
¼ cup cilantro
½ cup labaneh cheese
1 jalapeno
1 garlic clove
2 limes, juiced
1 teaspoon spicy paprika
1 teaspoon oregano
1 teaspoon red pepper flakes
1 teaspoon cumin
1 teaspoon chipotle powder
1 teaspoon granulated garlic
1 teaspoon sugar
¼ teaspoon thyme
¼ teaspoon onion powder
3 tablespoons olive oil
½ red onion, sliced thinly
Instructions
For the crema add labaneh cheese, garlic, cilantro, ⅓ jalapeño, 1 lime juiced & zested, salt and pepper to a food processor and blend until smooth. Set aside
For the salmon, combine the spicy paprika, oregano, red pepper flakes, cumin, chipotle powder, garlic, sugar, thyme, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl.
Pat the salmon filets dry with a paper towel and generously sprinkle the flesh of the salmon with the blackened seasoning, 1 lime juiced and ½ the oil. (You can let it marinate like this overnight in the fridge too).
Heat a large cast iron skillet over medium high heat.
Drizzle ½ the oil into the pan and place the salmon filets flesh side down into the skillet. Cook about 2-5 minutes total, turning half way through.
The salmon is done when the thickest part feels firm. Once cooked remove the skin and flake off with a fork.
To assemble the tacos, toast your tortillas and place arugula, salmon, labaneh crema sauce, jalapeños and sliced onions on top.
Get into taco eating position and enjoy!
Recipe by at https://seriousspice.com/blackened-salmon-tacos-labaneh-crema/