Blackened Salmon Fajita Tacos | Credit: Taco Tuesday Cookbook
Experiment with different flavors
Tacos are great for family dinners and are incredibly versatile. A taco-style dinner is also a clever way to introduce new flavors and foods to kids. To get some inspiration for new and different taco recipes, we checked out “The Taco Tuesday Cookbook,” which has 52 kid-friendly taco recipes, including vegetarian, gluten-free and paleo options. Check out our three favorite recipes from the book.
Find the other recipes:
Blackened salmon fajita tacos
- 2 limes, 1 juiced and 1 cut into wedges
- 2 teaspoons Cajun seasoning
- 1 (1-pound/455 g) salmon fillet, skin removed, cut into four pieces
- 3 tablespoons (45 ml) vegetable oil, divided
- 1 red bell pepper, seeded and sliced
- 1 onion, sliced
- 1 cup (150 g) grape tomatoes
- 1 tablespoon (15 ml) olive oil
- 1/4 teaspoon salt
- 8 corn tortillas, warmed
- 1 avocado, pitted, peeled and sliced
- Cilantro-lime dressing (recipe below)
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a small bowl, combine the juice of one lime and the Cajun seasoning. Spread the seasoning mixture on all sides of the salmon pieces.
In a large cast iron skillet, heat 1 tablespoon (15 ml) of the vegetable oil over medium-high heat. Add the sliced bell pepper and onion and cook, stirring constantly, for 5 to 7 minutes, until crisp-tender. Transfer the vegetables to a plate and tent with aluminum foil to keep warm.
Heat the remaining 2 tablespoons (30 ml) vegetable oil in the skillet. Add the salmon pieces and cook for 3 to 4 minutes, until the bottoms blacken, then flip and cook the other side for 3 to 4 minutes, until blackened. Transfer the salmon to a plate and give it a rough chop into smaller pieces.
While the veggies and salmon cook, put the grape tomatoes on the prepared baking sheet; drizzle with the olive oil and sprinkle with the salt. Roast until the tomatoes start to burst and turn black on a few sides, 5 to 10 minutes.
To assemble the tacos, start with a layer of pepper and onion on each tortilla, top with some salmon, charred tomatoes, and avocado slices, and drizzle with the dressing. Serve with lime wedges.
Makes about 1 cup
- 1/2 cup (115 g) sour cream
- 1/4 cup (60 ml) milk
- 1/2 lime, juiced
- 1 teaspoon garlic powder
- Pinch salt
- Pinch freshly ground black pepper
- 2 tablespoons (2 g) finely chopped fresh cilantro
In a blender, blend the sour cream, milk, lime, garlic powder, salt and pepper. Once combined, add the cilantro and pulse to combine. Use immediately or transfer to an airtight container and refrigerate for up to five days.