Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing

• 1 pound Salmon (I Used Wild Sockeye), Pin Bones And Skin Removed, Patted Dry
• 2 Tablespoons Canola Oil
• 2 Tablespoons Flour
• 2 teaspoons Chili Powder
• 1 teaspoon Smoked Paprika
• 2 teaspoons Brown Sugar
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Cumin
• 1/2 teaspoons Cayenne, Or To Taste
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 whole Ripe Avocado, Peeled, Pitted And Finely Chopped
• 1 whole Large Ear Of Corn (I Used Fresh White Corn), Shucked, Then Kernels Cut Off
• 1 whole Tomato, Seeded Removed And Diced
• 1/4 cups Red Onion, Diced
• 2 Tablespoons Cilantro, Chopped
• 1/2 Lime, Juiced
• Salt And Pepper, to taste
• 1/4 cups Plain Greek Yogurt
• 2 Tablespoons Mayonnaise
• 2 Tablespoons Buttermilk
• 1/2 Lime, Juiced
• 1 clove Garlic, Peeled
• 2 Tablespoons Green Onions, Thinly Sliced
• 1/4 cups Cilantro Leaves
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 10 whole Corn Tortillas, Steamed Or Warm
• Green Cabbage Leaves And/or Shredded Cabbage
• Lime Wedges

1. For the salmon: Heat the oil in a skillet (I used cast iron) over medium-high heat.
2. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
3. Coat the flesh of the salmon liberally with the blackening spice.
4. Place salmon into the hot skillet.
5. Cook 3-4 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through (we like ours medium-well for tacos, just slightly pink in the center).
6. Remove salmon from the skillet onto a plate.
7. Allow salmon to rest for 5 minutes, then flake with a fork.
8. I seasoned my salmon with a pinch of kosher salt just prior to serving.
9. For the salsa: In a bowl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper.
10. Refrigerate until ready to serve.
11. For the dressing: Add yogurt, mayo, buttermilk, lime juice, garlic, green onions, cilantro, salt and pepper into a food processor.
12. Process until smooth.
13. Add more buttermilk as needed until desired consistency is reached (youll want it to be thin enough to drizzle, but not so thin that it slides off the tacos).
14. Refrigerate until ready to serve.
15. To assemble the tacos: Choose a warm corn tortilla or cabbage leaf as your taco shell.
16. Place flaked salmon in the shell, followed by some of the avocado corn salsa.
17. Drizzle with the cilantro ranch dressing.
18. If using a corn tortilla, sprinkle some shredded cabbage on top.
19. Serve with lime wedges.
20. Notes The salsa can be made up to an hour in advance.
21. The dressing can be made several hours in advance.
22. Adapted from Cooking Classy.

salmon, canola oil, flour, chili powder, paprika, brown sugar, onion powder, garlic, cumin, cayenne, salt, pepper, avocado, ear of corn, tomato, red onion, cilantro, salt, greek yogurt, mayonnaise, buttermilk, clove garlic, green onions, cilantro, salt, pepper, corn tortillas, green cabbage, wedges

Taken from tastykitchen.com/recipes/main-courses/blackened-salmon-tacos-with-avocado-corn-salsa-cilantro-ranch-dressing/ (may not work)