Blackened Salmon Tacos with Pineapple Avocado Salsa

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• 1 teaspoon paprika
  Ingredient note

  Source: 1 teaspoon paprika
• 1 teaspoon cumin
  Ingredient note

  Source: 1 teaspoon cumin
• 1 teaspoon dried thyme
  Ingredient note

  Source: 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
  Ingredient note

  Source: 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
  Ingredient note

  Source: 1/2 teaspoon garlic powder
• 1/4 teaspoon + As Needed black pepper
  Ingredient note

  Source: 1/4 teaspoon black pepper; Source seasoning: salt and fresh black pepper
• 1/2 teaspoon + As Needed salt
  Ingredient note

  Source: 1/2 teaspoon salt; Source seasoning: salt and fresh black pepper
• 2 each salmon filets
  Ingredient note

  Source: 2 salmon filets
• 1 cup FAGE Total 0% Plain Greek Yogurt
  Ingredient note

  Source: 1 cup FAGE Total 0% Plain Greek Yogurt
• 8 each gluten-free tortillas
  Ingredient note

  Source: 8 gluten-free tortillas
• 1 each avocado (cut in small cubes)
  Ingredient note

  Source: 1 avocado (cut in small cubes)
• 1 cup pineapple (cut in small cubes)
  Ingredient note

  Source: 1 cup pineapple (cut in small cubes)
• 1/2 each red bell pepper (cut in small cubes)
  Ingredient note

  Source: 1/2 red bell pepper (cut in small cubes)
• 1/4 each red onion (finely chopped)
  Ingredient note

  Source: 1/4 red onion (finely chopped)
• 2 Tablespoon lime juice (juice of 1 lime)
  Ingredient note

  Source: 2 Tablespoon lime juice (juice of 1 lime)
• 2 Tablespoon fresh chopped cilantro
  Ingredient note

  Source: 2 Tablespoon fresh chopped cilantro
• 1 Tablespoon olive oil
  Ingredient note

  Source: 1 Tablespoon olive oil

1. 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.
2. 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.
3. Mix all ingredients in a small mixing bowl, and season with salt and black pepper to taste.
4. 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.