What We're Eating: Blackened Salmon Tacos

Tacos can be a great, quick meal option as they are easily thrown together when you're short on time. This blackened salmon taco recipe provides a twist on a traditional taco recipe while contributing a source of high-quality protein that is also low in saturated fat and bursting with vitamins and other nutrients. Topping your tacos with crisp, canned sweetcorn and freshly shredded red cabbage will complement the tender texture of the salmon and contribute an ample amount of vitamin C to help support your immune system. Whip up an easy cilantro-lime crema with low-fat, plain Greek yogurt as an alternative to sour cream!

Blackened Salmon Tacos with Cilantro Lime Crema

Ingredients

• 2 salmon filets, thawed
• ¼ tsp crushed garlic
• ¼ tsp oregano
• ¼ tsp paprika
• 1/8 tsp cayenne pepper
• 1 tsp black pepper
• 1/8 tsp sea salt
• 1 cup red cabbage, shredded
• ¼ cup corn, canned
• 1 tablespoon cilantro, chopped
• 4 hard-shell corn tortillas

Cilantro Lime Crema Ingredients

• 1 cup plain Greek yogurt
• Juice from ½ lime
• 1 clove garlic, minced
• 1 tablespoon cilantro, chopped
• 1 tablespoon Sriracha (optional if you like a little more spice)

Instructions

1. Preheat oven to 425 degrees
2. Mix garlic, oregano, cayenne, paprika, pepper, and salt together
3. Place the salmon filets on an oiled baking sheet. Brush the seasoning mix over the filets and bake for about 30 minutes (or until fully cooked to 145 degrees F and flaky)
4. While the salmon is cooking, mix ingredients for the cilantro lime crema in a bowl and heat up the tortillas on a pan or in the microwave (to desired amount)
5. Top each tortilla with shredded red cabbage, corn, cilantro, and crema
6. Enjoy!