Blackened Salmon Tacos w Minted Pineapple Salsa

Delicious meat-free tacos: spicy, baked blackened salmon, crunchy slaw, soft corn tortillas and a cooling, minted pineapple salsa

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Course: Mains

Cuisine: Tacos

Diet: Pescatarian

Prep Time: 15

Cook Time: 20

Total Time: 30

Servings: people

Author: Eff | Food Daydreaming

2 salmon fillets, skin removed
1 tablespoon olive oil
1 tablespoon sweet paprika
1 tablespoon smoked paprika
1 tablespoon cayenne pepper
6 sprigs fresh thyme, leaves picked
½ teaspoon dried oregano
½ teaspoon ground cumin
lemon zest from half a lemon
½ teaspoon garlic powder
100 g pineapple pieces
12 fresh mint leaves, sliced thinly
12 small soft corn tacos
2 avocados, removed from skin in chunks
Two handfuls of your favourite pre-cut slaw, like broccoli, kale or rainbow slaw
Lime, to serve

Preheat the oven to 180°C.
Place the salmon fillets on a non-stick or foil-lined baking tray and pat them dry with a paper towel. Drizzles with the olive oil and season with salt and pepper.
Combine the spices, herbs and lemon zest and sprinkle generously over both sides of both salmon fillets, patting the rub into the fish. Bake for 17 to 20 minutes, or until cooked through, when you can easily flake it with a fork and the thickest part of the salmon is opaque and light pink in colour. Flake and set aside.
In a bowl, combine the pineapple pieces with the finely sliced mint and stir to combine. Set aside.
Meanwhile, heat the tacos according to the packet directions.
When ready to serve, place a single taco onto a plate, spread on some avocado, then top with some flaked salmon, slaw and some minted pineapple salsa. Squeeze some lime juice over the top, repeat, serve and eat.

If you don’t have a gas stove to char the soft corn tacos over an open flame, you can always use a sandwich press to get golden, crispy edges.

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