2 tbsp. blackening spice mix or Cajun seasoning (no salt added)
½ small head romaine lettuce
½ c. fresh cilantro
1 tbsp. olive oil
1 tbsp. fresh lime juice
Kosher salt and pepper
8 small flour tortillas
Lowfat sour cream, for serving
Heat a large skillet over medium heat. Coat both sides of the salmon with the seasoning mix and cook, covered, until opaque throughout and blackened, 3 to 4 minutes per side.
Meanwhile, in a large bowl, toss together the lettuce, cilantro, oil, lime juice, and 1/4 tsp each salt and pepper.
Flake the salmon into pieces. If desired, spread sour cream on the tortillas, then fill with the salmon and top with the lettuce mixture.