I've got Mexico on the brain.
In case you didn't know, I'm getting married next May in Mexico. May 5th, to be exact. I'm going to give you a minute or two to think about that.
Yep ... that's cinco de mayo. No ... we did not intentionally pick that date. I swear.
I've been told that in Mexico they do not celebrate cinco de mayo nearly as much as the corona drinking, tequila shooting American's do .... but it really does not matter. I've got my own celebration to plan.
Planning a wedding is, without a doubt, a stressful endeavor. Recently, I've started to have the wedding dreams ... actually, more like wedding nightmares. If you've planned a wedding before, you know what I'm talking about. Walking down the isle in the wrong dress holding flowers wrapped in a trash bag, that type of stuff.
On the flip side, it is an incredible experience to design an event that is beautiful, fun, and all about us. And the food. As you can imagine, I'm pretty excited about the food. Not just the food at the reception, but the food throughout the weekend. And, since we're in Mexico, there absolutely must be a taco bar.
I love tacos.
I love the creativity that goes into creating a taco. I've been experimenting with loads of different combinations lately, and this blackened salmon taco with balsamic caramelized onions and a cilantro yogurt was the winner. This is will be at the taco bar, for sure.
blackened salmon tacos with balsamic caramelized onions & cilantro yogurt
Prep Time / Cook Time
30 minutes / 15 minutes
Enough for several tacos to feed about 2-3 people.
16 oz piece of wild caught salmon
6-8 corn tortillas
1 lime, juiced
blackened seasoning (ingredients above)
cilantro yogurt (ingredients and directions above)
balsamic onions (ingredients above and directions to follow)
additional suggested toppings: chopped avocado, black beans, salsa fresca
- Preheat the over to 400º
- Marinate your salmon, start by squeezing the lime juice over the salmon and then coating it with the blackened seasoning. Transfer it to a foil lined or greased baking tray.
- Cook the salmon for 15 minutes.
- While your salmon is cooking, prepare the balsamic onions. In a medium saucepan over medium heat, warm up the grapeseed oil and then add in the onions, vinegar, and a pinch of salt. Cook the onions, stirring occasionally, for about 10-15 minutes or until the onions begin to caramelize and brown around the edges. Transfer to a serving bowl.
- While your onions are caramelizing, mix together the ingredients for the cilantro yogurt and prep any other additional toppings.
- When the salmon is done, let it cool slightly, and then transfer it to a serving plate (removing any skin beforehand). Using a fork, split up the salmon into smaller chunks chunks for the tacos. It should fall apart easily.
- Serve immediately with the corn tortillas, and all of the other toppings you prepared.