Blackened Salmon Tacos
Blackened Salmon Tacos
Ingredients
For the Salmon
- 3 pieces frozen salmon, vacuum-sealed
- as needed granulated garlic powder
- as needed lemon pepper seasoning
- as needed blackened seasoning
- as needed avocado oil
For the Broccoli Slaw
- 1 bag broccoli slaw
- as needed Marie's Coleslaw Dressing
For the Chipotle Sauce
- 1 can Goya Chipotle Peppers in Adobo Sauce, adobo sauce only
- as needed plain Greek yogurt
- as needed mayonnaise
- 2 tablespoons honey
- 1 lime, for juice
- as needed granulated garlic powder
- as needed salt
For the Pico de Gallo
- 2 jalapeños, no seeds, diced
- 5 Roma tomatoes, diced, pulp/seeds removed
- 1/2 red onion, diced
- as needed cilantro, chopped
- 1 lime, for juice
- as needed salt
For Assembly and Garnish
- 14 count Mission ZERO Net Carbs Original Street Taco Tortillas
- 1 avocado, sliced, for garnish
- as needed queso fresco, crumbled
Instructions
- 1
Thaw the vacuum-sealed frozen salmon pieces by placing them in a sink and running water over them until defrosted. This will take approximately 15-20 minutes.
⏱️ 20 min - 2
Empty the bag of broccoli slaw into a glass bowl. Rinse the slaw under running water in the sink a couple of times, then drain any excess water thoroughly.
⏱️ 5 min
- 3
Add Marie's Coleslaw Dressing to the rinsed broccoli slaw. Toss the slaw with tongs to coat evenly. Place the prepared coleslaw in the fridge to chill while you prepare other components.
⏱️ 5 min
- 4
Spoon the adobo sauce from the can of Goya Chipotle Peppers into a small bowl (do not use the peppers themselves). Add plain Greek yogurt, mayonnaise, about 2 tablespoons of honey, and the juice from 1/2 of a lime. Season with granulated garlic powder and salt to taste. Whisk all ingredients together until smooth and well combined. Taste and adjust seasonings as needed.
⏱️ 10 min
- 5
Dice the 2 jalapeños, ensuring no seeds are included. Dice the 5 Roma tomatoes, removing the watery pulp and seeds to prevent the pico de gallo from becoming watery. Dice half of a red onion. Chop the cilantro.
⏱️ 15 min
- 6
Combine the diced jalapeños, diced Roma tomatoes, diced red onion, and chopped cilantro in a bowl. Squeeze the juice from the remaining 1/2 of a lime over the mixture and add salt to taste. Mix all ingredients together and set aside.
⏱️ 5 min
- 7
Place the thawed salmon fillets on a cutting board. Generously season the salmon with granulated garlic powder, lemon pepper seasoning, and blackened seasoning. Drizzle avocado oil over the seasoned salmon and rub the oil and seasonings into the salmon with your hands to help the seasoning adhere.
⏱️ 5 min
- 8
Heat avocado oil in a pan on the stovetop over medium-high heat. Once the oil is shimmering, carefully place the seasoned salmon fillets into the hot pan, skin-side down first if applicable.
⏱️ 2 min
- 9
Pan-sear the salmon for about 5 minutes on each side, or until cooked through and the desired level of blackening is achieved. The internal temperature should reach 145°F (63°C).
⏱️ 10 min
- 10
While the salmon cooks, heat the Mission ZERO Net Carbs Original Street Taco Tortillas in a separate dry pan over medium heat until they are warm and pliable, about 30 seconds per side.
⏱️ 5 min
- 11
Once the salmon is cooked, transfer it to a plate. Use a fork to flake the salmon into smaller, bite-sized pieces.
⏱️ 3 min
- 12
To assemble the tacos, place a portion of the flaked salmon into each warmed tortilla. Drizzle the prepared chipotle sauce over the salmon.
⏱️ 5 min
- 13
Add a spoonful of the prepared broccoli slaw on top of the salmon and sauce. Sprinkle crumbled queso fresco over the slaw.
⏱️ 3 min
- 14
Top each taco with a generous amount of the prepared pico de gallo. Garnish each taco with a slice of avocado.
⏱️ 2 min
- 15
For an extra kick, drizzle additional chipotle sauce over the top of the assembled tacos before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blackened Salmon Tacos
For the Salmon
- 3 pieces frozen salmon, vacuum-sealed
- as needed granulated garlic powder
- as needed lemon pepper seasoning
- as needed blackened seasoning
- as needed avocado oil
For the Broccoli Slaw
- 1 bag broccoli slaw
- as needed Marie's Coleslaw Dressing
For the Chipotle Sauce
- 1 can Goya Chipotle Peppers in Adobo Sauce, adobo sauce only
- as needed plain Greek yogurt
- as needed mayonnaise
- 2 tablespoons honey
- 1 lime, for juice
- as needed granulated garlic powder
- as needed salt
For the Pico de Gallo
- 2 jalapeños, no seeds, diced
- 5 Roma tomatoes, diced, pulp/seeds removed
- 1/2 red onion, diced
- as needed cilantro, chopped
- 1 lime, for juice
- as needed salt
For Assembly and Garnish
- 14 count Mission ZERO Net Carbs Original Street Taco Tortillas
- 1 avocado, sliced, for garnish
- as needed queso fresco, crumbled
Instructions
- 1
Thaw the vacuum-sealed frozen salmon pieces by placing them in a sink and running water over them until defrosted. This will take approximately 15-20 minutes.
⏱️ 20 min - 2
Empty the bag of broccoli slaw into a glass bowl. Rinse the slaw under running water in the sink a couple of times, then drain any excess water thoroughly.
⏱️ 5 min - 3
Add Marie's Coleslaw Dressing to the rinsed broccoli slaw. Toss the slaw with tongs to coat evenly. Place the prepared coleslaw in the fridge to chill while you prepare other components.
⏱️ 5 min - 4
Spoon the adobo sauce from the can of Goya Chipotle Peppers into a small bowl (do not use the peppers themselves). Add plain Greek yogurt, mayonnaise, about 2 tablespoons of honey, and the juice from 1/2 of a lime. Season with granulated garlic powder and salt to taste. Whisk all ingredients together until smooth and well combined. Taste and adjust seasonings as needed.
⏱️ 10 min - 5
Dice the 2 jalapeños, ensuring no seeds are included. Dice the 5 Roma tomatoes, removing the watery pulp and seeds to prevent the pico de gallo from becoming watery. Dice half of a red onion. Chop the cilantro.
⏱️ 15 min - 6
Combine the diced jalapeños, diced Roma tomatoes, diced red onion, and chopped cilantro in a bowl. Squeeze the juice from the remaining 1/2 of a lime over the mixture and add salt to taste. Mix all ingredients together and set aside.
⏱️ 5 min - 7
Place the thawed salmon fillets on a cutting board. Generously season the salmon with granulated garlic powder, lemon pepper seasoning, and blackened seasoning. Drizzle avocado oil over the seasoned salmon and rub the oil and seasonings into the salmon with your hands to help the seasoning adhere.
⏱️ 5 min - 8
Heat avocado oil in a pan on the stovetop over medium-high heat. Once the oil is shimmering, carefully place the seasoned salmon fillets into the hot pan, skin-side down first if applicable.
⏱️ 2 min - 9
Pan-sear the salmon for about 5 minutes on each side, or until cooked through and the desired level of blackening is achieved. The internal temperature should reach 145°F (63°C).
⏱️ 10 min - 10
While the salmon cooks, heat the Mission ZERO Net Carbs Original Street Taco Tortillas in a separate dry pan over medium heat until they are warm and pliable, about 30 seconds per side.
⏱️ 5 min - 11
Once the salmon is cooked, transfer it to a plate. Use a fork to flake the salmon into smaller, bite-sized pieces.
⏱️ 3 min - 12
To assemble the tacos, place a portion of the flaked salmon into each warmed tortilla. Drizzle the prepared chipotle sauce over the salmon.
⏱️ 5 min - 13
Add a spoonful of the prepared broccoli slaw on top of the salmon and sauce. Sprinkle crumbled queso fresco over the slaw.
⏱️ 3 min - 14
Top each taco with a generous amount of the prepared pico de gallo. Garnish each taco with a slice of avocado.
⏱️ 2 min - 15
For an extra kick, drizzle additional chipotle sauce over the top of the assembled tacos before serving.
⏱️ 1 min