Blackened Salmon Tacos with Grilled Pineapple and Mango Salsa

Instructions

1. Chopped peeled mango
2. Chopped fresh pineapple
3. Diced sweet red pepper
4. Minced fresh cilantro
5. Red onion, chopped finely
6. Lime juice
7. Lemon juice
8. Jalapeno pepper, finely chopped
9. Salt
10. Avocado slices
11. Cotija cheese
12. Grilled pine
13. Lime slices
14. Cilantro + lime crema
15. Sour cream
16. Garlic
17. Cilantro
18. Lime juice
19. Lime zest
20. Pepper
21. Place all the ingredients Ina food processor until well combined. Season with salt and pepper to taste.
22. Sprinkle the pineapple slices with smoked paprika and cayenne pepper. Place in the oven with olive oil until slightly charred. Alternatively you can grill the pineapples as well.
23. In a small bowl, mix all the seasoning ingredients.
24. Brush the salmon with butter salmon fillets on both sides with butter, and sprinkle evenly with the seasoning mixture on both sides.
25. In a large skillet, heat about 1 tablespoon of olive oil over medium heat.
26. Place salmon, flesh-side down, in the hot oil. Cook for 2-3 minutes, and then flip salmon with a spatula. Cook for about 5-6 more minutes, or until skin becomes crispy and fish flakes easily with a fork.
27. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
28. Flake the salmon pieces and place aside until ready to use.
29. To Assemble make the tacos, heat the tortillas until warm, assemble the tacos by placing the salmon first, the mango salsa, the avocado, the cotija cheese and finally the crema!
30. Enjoy