dill pickle bbq blackened salmon tacos
The only kind of pickle to be in on Taco Tuesday!
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.
Notes
*Charred tortillas: Heat a dry skillet over medium until very warm. Throw on a tortilla for 45-60 seconds per side, flip, then repeat another 30-40 seconds until very dark in spots. Keep an eye on your heat level so to not scorch the poor corn rounds!