We love fish tacos. No really, you don’t get it. We LOVE them. Usually I make Giada’s Tilapia Fish Tacos with Arugula (with the cutest wonton-wrapper shells), but this week I wanted fish tacos that were faster to make. Plus, I had salmon in the freezer, not tilapia, and I wasn’t sure if the flavors would really meld right with salmon because it has such a strong flavor on its own.
Enter: Blackened Salmon Tacos.
My inspiration: Alaska from Scratch’s Blackened Salmon Tacos with Avocado Corn Salsa and Cilantro Ranch Dressing. But my Blackened Salmon Fish Tacos are much much simpler and toned-down than these. Check out my version and prepare to be amazed at the simplicity.