When I told the kids that I was grilling up "blackened salmon", you can only imagine the eye-rolling that took place - but this is pretty much the same recipe that I use for my Spice Rubbed Salmon with Mango Salsa - "blackened" is really just a fancy term for cooking something with a heavy spice rub on it. I use this same rub on fish, chicken and beef. It makes a nice little crust on the meat as it cooks.
These are the BEST tacos we've ever had - and my family DEVOURED them - not a crumb was left!
I usually make the spicy & sweet spice rub in a larger batch and keep it on hand, as it is one of our favorite grilling spices in the summer, so that was one step already out of the way. I love being able to grab fresh ingredients from the garden and use them for a meal. And everything is so fresh - I can't begin to tell you how great these fish tacos taste! You can cook the salmon up on the grill or in a heavy cast-iron skillet, and everything comes together pretty fast.
I usually use smaller tortillas when I make this recipe - you can use corn, flour or blue tortillas, and you can certainly use larger tortillas if you prefer. Although the flavor of corn tortillas is wonderful, through the years I have learned that corn tortillas tend to "shred" a bit more when loaded up, so I actually prefer the flour-based variety for serving and eating.
These are perfect to serve as appetizers, a snack or for dinner. And if you have anything left over, you can always throw it together the next day on a salad and top with the fresh Cilantro Lime Ranch Sauce & Dressing.
It is going to be so hard to top these for our next taco event! Hope that you enjoy as much as we did!