dill pickle bbq blackened salmon tacos
I haven’t shared a new taco recipe in a year and a half and I find that criminal.
Happy Taco Tuesday, ya’ll! I sometimes avoid creating new taco recipes because they are notoriously difficult to photograph. But, when I created these bad boys, I was determined to nail them, and was also incredibly hyped about the concept itself. That combination nearly always yields a positive outcome for me.
These Dill Pickle BBQ Blackened Salmon Tacos nod to upcoming spring and summertime. They’re smoky, simple, and done in less than 30 minutes. Juicy pan-seared salmon is shredded and layered over heaps of creamy dill slaw and stuffed into charred tortillas; totally weeknight-friendly and plenty of filling for leftovers, or a nice fish taco bowl.
Dill pickle and barbecue. Two of my favorite things.
Uncle Sam(on)
If you’re new here, my sister once told me that I am an expert at two things in life: spewing profanities and blackening salmon. She is correct in this matter.
To start, toss together my favorite bbq seasoning blend: brown sugar, smoked paprika, chipotle chili powder, garlic and onion powders, and a little salt and pepper. Pat your salmon filets with paper towels to thoroughly dry, then rub the spices all over, skin and flesh side both.
Warm olive oil in a skillet over medium heat. Place the salmon skin-side down (or, if skinless, the side that would have skin) and sear 4-5 minutes. Flip and cook 3-4 minutes longer until nicely, well, blackened. Move to a plate and shred into rustic chunks.
Next, mix up the dill ranch and accompanying slaw. Greek yogurt, mayonnaise, dried dill, garlic and onion powders, dill pickle brine (this takes the sauce up a few notches), and chopped dill pickles. Stir it until combined and taste for salt, pepper, and seasonings, as you will.
Dump some cabbage slaw into a bowl and plop about half the dressing over top. Toss and mixy mix until coated. If you like a creamier slaw, add more dressing. Any left over you can use to drizzle atop your tacos.
For assembly, I added some mashed avocado to each tortilla, and finished the pile with lots of pickled red onions. Never enough pickle. A squeeze of fresh lime and a pinch of chopped fresh cilantro are always atop my tortillas, too.
As far as the tortillas go, at the very least be sure to microwave them, a couple at a time, under damp paper towels for 15-20 seconds to make them more pliable. I took the time to char mine on a dry skillet. Heat the skillet with no oil over medium heat, then throw in a tortilla and cook 45-60 seconds until bubbles of brown appear over the surface. Keep an eye on the tortilla and on the heat level to ensure you don’t scorch a hole in the round.
I do that embarrassingly often.
Peace, love, tacos. Wishing a fine week to you, friends.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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dill pickle bbq blackened salmon tacos
Ingredients
- 1 lb salmon
- 1 tbsp dark brown sugar
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 10-12 yellow corn tortillas
- cilantro, fresh lime juice, and smashed avocado, for serving
dill pickle slaw
- 1/3 cup plain whole milk Greek yogurt
- 1/4 cup vegan or regular mayonnaise
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 tbsp pickle brine
- 1/4 cup dill pickles, chopped
- 3 cups mixed cabbage slaw
Instructions
- Pat the salmon filets very dry with paper towels and set onto a plate.
- In a small bowl, toss together the brown sugar, smoked paprika, chipotle chili powder, garlic and onion powders, and a pinch each of salt and pepper. Rub the mix thoroughly on all sides of the salmon to coat.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Set the salmon skin-side down (or, if skinless, on the side the skin would be on) and sear 4-5 minutes. Flip and cook 3-4 minutes longer. Move to a plate and shred into large chunks with two forks.
- For the dill ranch dressing: whisk together the yogurt, mayo, dill, garlic and onion powders, pickle brine, chopped pickles, and a pinch of pepper. Add salt as well if needed.
- Add the slaw to a bowl and toss with about half of the dressing, adding more as needed if it seems too dry for your liking.
- Spoon the slaw onto the tortillas and top with shredded salmon. Finish with cilantro, fresh lime juice, and avocado, as desired.
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