Blackened Salmon Tacos with Cilantro Crema

Hey hey hey!  Just poppin' in on this beautiful Friday with a quick and easy meal that won't break the calorie bank.

I love fish tacos, but my freezer only held salmon.  So, I thought I'd give it a whirl.  

It was a good decision.

Blackened Salmon Tacos with Cilantro Crema

serves 4

4 salmon fillets, thawed if frozen

2 tbsp blackening spice mix

1/4 lime

low carb tortillas

tomatoes, lettuce

cilantro crema

*optional--guacamole or fresh avocado would be great on these..but I didn't have any :(

Heat a large skillet or a grill pan on medium high heat.  Pat your salmon fillets with a paper towel.  Squeeze the lime over all filets and rub both sides of each filet with the blackening spice mix.  Cook on both sides until done.  It depends on the thickness of your filets and how done you like your salmon.  I sear both sides and then when the fish easily flakes with a fork, I call it done.

Serve on tortillas with tomatoes, lettuce and cilantro crema.

Blackening Spice Mix

makes about 1/4 cup

1 tsp chili powder

1 tsp garlic powder

1 tsp paprika

2/3 tsp cumin

1/4-1/2 tsp cayenne pepper

1 tsp salt

Mix together.  Great on fish, chicken or steak.

Cilantro Crema

4 oz fat free Greek yogurt

salt

1/8 tsp of blackening spice mix

2 tbsp of diced cilantro

Mix together and serve on tacos.

I served mine with veggies and sauteed butternut squash.  Yum!