Salmon Tacos with Caramelized Onions and Cilantro Yogurt

Make this dish. Tonight if at all possible. So incredibly delicious and concrete proof that we all need more fish tacos in our lives to be a happier people. I came across this recipe on Pinterest and, having a bit of salmon in the freezer, decided to use one 8 oz portion to prepare this recipe. (Check out the gorgeous pics on the site - I'm particularly jealous of the text recipe inset on the photos in her blog). 

Below is the half-sized version of the recipe, which yields 6 respectable corn tacos. THE FULL AMOUNT OF CARAMELIZED RED ONION is shown below because you will eat them ALL. Also, despite the recipe calling the salmon "blackened" I did not get any blackening on my salmon. Perhaps one is supposed to broil right at the very end of the cooking period? I imagine this would be equally delicious cooked on a grill.


Ingredients
8 oz piece of salmon (deboned, skin okay)
6 corn tortillas
1/2 lime, juiced
blackened seasoning (ingredients below)
   - 1 1/2 tsp paprika, 1 tsp cayenne, 1/2 tsp cayenne, 1/4 tsp dried oregano, 1/4 tsp dried thyme, 1/2 tsp  salt.

1. To prepare the fish, place the fish in a foil packet. Pour the juice of half a lime over the fish and sprinkle the blackened seasoning evenly over the top of the fish. Optional: let fish marinate for an hour in the fridge.
2. Preheat oven to 400 degrees F. Place the fish in a glass roasting pan and cook for 8-10 minutes just until done (if not slightly under done). Flake salmon into chunks. Serve with warm corn tortillas and toppings.
 
Toppings: (make while the fish is cooking)
cilantro yogurt
  - mix 1/2 c. yogurt, juice of 1/2 lime, and 1/4- 1/3 c. minced cilantro

balsamic caramelized onions (ingredients above and directions to follow)
 - chop 1 red onion into thin slivers. Fry in 2 Tbs olive oil over med high heat, stirring occasionally until the onion  starts to brown and caramelize. Near the end add in 2 Tbs balsamic vinegar and 1 - 2tsp brown sugar. Cook to taste, then remove from heat.

additional suggested toppings: chopped avocado, fresh salsa, fresh greens or a cabbage/pickled carrot slaw

Photo to come