Grilled Spicy Blackened Salmon Tacos with Pineapple Avocado Salsa
4 (6 ounces) salmon fillets
2 Tablespoons olive oil
1 Tablespoon Chili Powder
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
Grilled Pineapple Salsa:
4-5 pineapple spears
2 roma tomatoes, chopped
½ red onion, chopped
2 avocados, diced
¼ cup fresh cilantro, chopped
juice of one lime
salt and pepper to taste
4-6 flour tortillas for serving
Preheat grill to medium high heat.
Arrange the salmon on a cedar plank (or on aluminum foil) and drizzle with olive oil.
In a small bowl combine chili powder, paprika, onion powder, garlic powder, salt, pepper, thyme, basil and oregano.
Rub on the salmon fillets.
Place the salmon on the grill and grill for 12-15 minutes or until salmon is cooked though out and edges are slightly brown.
While the salmon is on the grill make the pineapple salsa.
Place the pineapple spears on the grill for 1-2 minutes until they slightly char.
Remove from the grill and chop and add to a medium sized bowl.
Add the tomatoes, red onion, avocados, cilantro and lime juice.
Assemble the tacos with a flour tortilla and flake the salmon into pieces.
Top with pineapple salsa and serve immediately.