Ingredients

For the Salmon and Tacos

• 1.5 teaspoons salt
• 1.5 teaspoons garlic powder
• 1.5 teaspoons onion powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried Mexican oregano
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon ground cumin
• 1.5 to 2 pounds salmon (skin on, cut into four evenly sized pieces)
• 3 to 4 tablespoons canola oil
• 12 corn or flour tortillas

For the Pineapple Pico de Gallo

• 2 cups diced pineapple
• 1 jalapeño (stemmed, leave in seeds)
• 0.25 cup finely diced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons grated fresh ginger
• 0.25 teaspoon salt
• 1 lime (juiced)

Toppings

• additional desired toppings

Instructions

Blackened Salmon

1. In a small bowl, combine salt, garlic powder, onion powder, smoked paprika, dried Mexican oregano, cayenne pepper, and ground cumin.
2. Pat salmon dry with paper towels. Coat all sides of salmon with the blackening seasoning mixture.
3. Heat canola oil in a large skillet over medium-high heat until shimmering.
4. Once oil is hot, carefully place seasoned salmon in the skillet, skin-side down. Cook for 4-5 minutes until the skin is crispy and blackened.
5. Flip salmon and cook for another 4-5 minutes until cooked through and the flesh flakes easily with a fork.
6. Remove salmon from heat and break into bite-sized pieces.

Pineapple Pico de Gallo

1. In a medium bowl, combine diced pineapple, jalapeño, red onion, cilantro, and fresh ginger.
2. Add salt and lime juice. Toss gently to combine.
3. Let sit for at least 5 minutes before serving to allow flavors to meld.

Assembly

1. Warm tortillas in a skillet or over an open flame.
2. Fill each tortilla with blackened salmon pieces and pineapple pico de gallo.
3. Add desired toppings such as avocado, sour cream, or fresh cilantro.
4. Serve immediately with lime wedges.