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Blackened Salmon Tacos

Blackened Salmon Tacos

Prep time: 10
Cook Time: 8 minutes
Serves: 4


  • 1 pound skinless salmon fillets, cut lengthwise in half then crosswise in half
  • 2 tbsp blackened seasoning
  • 1 tbsp olive oil
  • 8 (6-inch) extra thin yellow corn tortillas
  • 1 large avocado, pitted and chopped
  • ½ cup drained and rinsed, no salt added canned black beans
  • ½ cup frozen corn, thawed
  • ½ cup shredded red cabbage
  • ¼ cup chopped green onion
  • ½ cup plain nonfat Greek Yogurt


  1. Sprinkle salmon with seasoning. In large skillet, heat oil over medium-high heat; add salmon and cook 8 minutes or until internal temperature reaches 145° and outside is “blackened”, turning once.
  2. Heat tortillas between 2 damp paper towels in microwave oven 30 seconds. Fill tortillas with salmon, avocado, beans, corn, cabbage and onion; drizzle with yogurt.

Per serving: 452 Calories, 21g Fat (3g Saturated), 73mg Cholesterol, 370mg Sodium, 32g Carbohydrates, 8g Fiber, 5g Sugars, 0g Added Sugars, 35 Protein.

Make it a Meal: Serve with mango, radish, cilantro and toasted Pepita salad with a citrus dressing.

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