Introducing a new household favorite: Blackened Salmon Tacos with Hot Honey Corn!
For spending hours cleaning out my garage yesterday, I felt a delicious dinner was deserved. However, after being on my feet all day, spending even more time standing up to make dinner sounded awful. Even if it was for something as fun as cooking. I needed something quick and easy that would not disappoint. Enter my Blackened Salmon Tacos with Hot Honey Corn!
These tacos are truly something else. They’re sweet from the corn, spicy from the hot honey and blackened seasoning, and just the right amount of salty from the cotija cheese. Its a real party in your mouth! I like to heat the tortillas over an open flame on my stove just for 30-45 seconds until the edges are charred. Doing this gives the tacos a nice smokey flavor as well as a fun crunch!
Have them ready to serve up in under 30 minutes!
I whipped these up in 30 minutes! They were so so simple and so good that I’m heavily considering bringing them into full rotation as one of my go-to weeknight dinners! Give them a try and let me know what you think!
Blackened Salmon Tacos with Hot Honey Corn
Course: EntréesCuisine: Mexican InspiredDifficulty: Easy4
servings30
minutes15
minutes500
kcalIngredients
1 Lb Salmon Filet
2 tbs blackened Seasoning
2 Tbs Olive Oil
2 Corn on the Cobbs (Sub 2 Cups Frozen Corn Kernels)
3 Tbs Honey
1 Jalapeño
½ Cup Chopped Lettuce
1 Tbs Cotija Cheese, Crumbled
2 Tbs Cilantro Chopped
8 Yellow Corn Tortillas
- Blackened Seasoning
½ Tbs Paprika
½ Tsp Brown Sugar
½ Tsp Salt
½ Tsp Onion Powder
½ Tsp Garlic Powder
¼ Tsp Cayenne Pepper
¼ Tsp Dried Cilantro
¼ Tsp Ground Cumin
Directions
- Bring your salmon filets to room temperature (30 minutes before cooking) and pat dry.
- If using corn on the cobb, pre-heat the grill to high.
- If you do not have a blackened seasoning mix, make your own, following my ingredient list. Mix the blackened seasoning with 2 Tbs olive oil to make a paste. Rub the salmon filets with the paste and set aside.
- To make the hot honey, add the honey into a small sauce pan and heat on medium high until the honey starts to form foamy bubbles. Lower the temperature to medium heat and add in the sliced jalapeño (the smaller the slices the spicier the honey will be). Let simmer for 5 minutes then remove from heat. Keep the jalapeños in the honey while it cools so that they continue to flavor the honey. Set aside.
- If using corn on the cobb instead of frozen corn kernels, begin grilling the corn on high, turning every 5-7 minutes until the corn is nicely charred. Remove from the grill and let cool slightly before using a serrated knife to remove the kernels from the cob. Once removed, toss the kernels with hot honey. Add in the cotija and cilantro, Set aside.
- If using frozen corn, add 2 cups kernels to a frying pan and cook on medium high until cooked through and slightly charred on some sides. Add the hot honey into the frying pan. Stir until all the kernels are coated then add in the cotija and cilantro.
- o cook the salmon, add 1 Tbs of olive oil to a cast iron skillet. Let the cast iron heat up on high heat before turning the heat down and adding the salmon. Cook the salmon skin-side up for 1 minute then flip the salmon and continue cooking for 4-7 more minutes, until the salmon reaches 140 degrees.
- Over an open flame, char the corn tortillas for 30 seconds on each side (optional).
- Assemble the tacos in layers, adding first the lettuce, then salmon, lastly spoon in the hot honey corn. If desired, top with extra cilantro and cotija cheese. Serve and enjoy!
Leave a Reply