Mexican Blackened Salmon Tacos

Step 1

Combine the mayonnaise and taco seasoning in a small bowl and stir thoroughly.

Step 2

Grab a dinner plate and lay the salmon on it. Spread the spiced mayonnaise mixture over all sides of the salmon and return the salmon to the fridge to marinate.

Step 3

Gather four medium sized bowls for each of your condiments.

Step 4

In a bowl, combine all of the guacamole ingredients and mash the avocado with a fork. Keep mashing until you have a smooth and creamy consistency. Add salt and more lime juice to taste.

Step 5

In a bowl, combine all of the tomato salsa ingredients. Taste the salsa and decide if it needs more salt or lime juice.

Step 6

In a bowl, combine the pineapple and fennel salsa ingredients. Stir thoroughly to ensure that the fennel has juice on it, this will stop it from discolouring. Add a pinch of salt to taste.

Step 7

Leave the corn in its husk and place on a plate, cook in the microwave for 3 ½ minutes. Carefully peel the husk off the cooked corn. Cut the kernels off the cob and add to a bowl, pour the melted butter, lime juice, lime zest and salt over the corn and toss to combine.

Step 8

Put a large frying pan on a high heat and add the olive oil. Once the pan and oil are hot, carefully add the salmon fillets. Cook for 1 minute on each side, place the fillets on a plate and cover with foil.

Step 9

Set up a large serving platter or board and arrange the condiments and salsas, add the warmed tacos and salmon to the platter. Serve with lime wedges and chillies and everyone can get stuck into the taco bar.