Tacos de salmón empanado en especias con salsa de piña y aguacate

Ingredientes

• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 salmon filets
• 1 cup FAGE Total 0% Plain Greek Yogurt
• 8 gluten-free tortillas
• 1 avocado (cut in small cubes)
• 1 cup pineapple (cut in small cubes)
• 1/2 red bell pepper (cut in small cubes)
• 1/4 red onion (finely chopped)
• 2 Tablespoon lime juice (juice of 1 lime)
• 2 Tablespoon fresh chopped cilantro
• salt and fresh black pepper
• 1 Tablespoon olive oil

Preparación

1. 1

   --- To Make Blackened Salmon ---

2. 2

   Mix spices in a small bowl. Coat the salmon filets on each side (on the flesh side only if it has skin on) with the spice mixture.

3. 3

   Heat oil in a large cast iron skillet, and cook salmon about 3 minutes on each side, until it's cooked through and flakes. Shred salmon into large chunks.

4. 4

   --- To Make Pineapple Avocado Salsa ---

5. 5

   Mix all ingredients in a small mixing bowl, and season with salt and black pepper to taste.

6. 6

   --- To Assemble the Tacos ---

7. 7

   Fill each tortilla with salmon chunks (about 1/3 of each salmon fillet), top with pineapple avocado salsa, and about 1-2 Tbsp of the yogurt.