Crispy Salmon Avocado Tacos

Servings: 4

Total time: 25 Minutes

INGREDIENTS

2 quarts canola oil, for frying
8, 6-inch flour tortillas
4 salmon filets, cut into 1-inch cubes
1 tablespoon blackening seasoning
2 teaspoons Diamond Crystal Salt Co.^™ Kosher Salt, divided
1 tablespoon olive oil
2 ripe avocados, halved, pitted and peeled
1 lime, juiced
¾ teaspoon ground black pepper, divided
2 tablespoons apple cider vinegar
1 tablespoon honey
1 cucumber, julienned
¼ cup red onion, thinly sliced
¼ cup chopped fresh cilantro, plus more for garnish
1 jalapeño, thinly sliced 

DIRECTIONS

Heat canola oil to about 350°F in large Dutch oven or deep shallow pot over medium-high heat.
Add tortillas, one or two at a time, and fry until golden-brown and crisp, about 30 seconds to 1 minute per side. While tortillas are still pliable, fold in half to form taco shells. Transfer to a paper-towel-lined plate to drain and cool.
Meanwhile, pat salmon dry with paper towels and season with blackening seasoning and 1 teaspoon of kosher salt.
Heat olive oil in large skillet over medium-high heat. Add salmon, skin-side-down.
Cook until salmon reaches an internal temperature of 145°F and skin is crisp and golden-brown, about 3-4 minutes per side. Remove from heat and set aside.
Combine avocado, lime juice, ½ teaspoon of kosher salt and ¼ teaspoon of pepper in medium bowl, and mash until smooth.
Whisk together vinegar, honey, remaining kosher salt and pepper in separate medium bowl. Add cucumber, red onion, cilantro and jalapeño, and toss to coat.
Top each tortilla evenly with avocado, salmon and cucumber slaw. Garnish with additional cilantro and serve. Enjoy!