Quick and tasty; that’s just what this dish is. Blackened Salmon Tacos with Pineapple Salsa is great for evenings on the patio. Since salmon cooks fast, you won’t be stuck at the cooktop while the rest of the guests are sipping on margaritas and cervezas. There are only four steps, so let’s get started!
2 8 Oz. Salmon Fillets
8 Corn Tortillas
2 C. Fresh Pineapple, Diced
1 Lime, Juiced
1 Small Red Bell Pepper, Diced
1 Small Jalapeno Pepper, Seeded and Diced
1/4 C. Red Onion, Diced
1/4 C. Fresh Cilantro, Minced
Kosher Salt and Black Pepper to Taste
1.) In a medium-sized mixing bowl stir together pineapple, lime juice, red bell pepper, jalapeno pepper, red onion, and cilantro. Taste and season with the desired amount of salt and pepper. If the salsa seems dry add in a little more lime juice. Set aside to marinate.
2.) Season salmon on both sides with Cajun seasoning to taste. Grill fillets in hot skillet or on the grill over medium heat.
3.) Once grilled, cut the salmon fillets into small bite-size pieces and add an equal portion of salmon onto the middle of each tortilla.
4.) Top each taco with the pineapple salsa made in the first step and serve with a fresh lime wedge.
Did you go with classic chips for a side? We’d love to see photos of your tacos. Share your entrée by using #FourWindsCasino or emailing photos to firstname.lastname@example.org. Tune in to more Cooking Creations with Chef Brandon on our Instagram and Facebook accounts for step by step videos.
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