Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing

• This recipe comes from: http://www.alaskafromscratch.com/2013/05/14/blackened-salmon-tacos-with-avocado-corn-salsa-cilantro-ranch-dressing/
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• For the Blackened Salmon:

2 Salmon Filets,cut into 1" slices, bones and skin removed
4 tablespoons olive oil
4 tablespoons flour
2 teaspoons chili powder
2 teaspoon smoked paprika
4 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (or to taste)
1 teaspoon salt
1 teaspoon black pepper

• For the Avocado Corn Salsa:

2 ripe avocado, finely chopped
2 cups frozen corn
3 Roma tomatoes, diced
1/2 cup red onion, diced
4 tablespoons cilantro, chopped
zest and juice of a lime
salt and pepper to taste

For the Cilantro  Dressing:
1/2 cup Sour cream (or Greek yogurt)
4 tablespoons mayonnaise
4 tablespoons milk
2 tsp. Lemon juice 
juice of one lime
2 tsp. minced garlic
4 tablespoons green onions, thinly sliced
1/2 cup cilantro leaves
1/2 teaspoon salt
1/2 teaspoon pepper

For Serving Tacos:
Corn/flour tortillas, steamed or warm

Heat the oil in a skillet over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Place salmon in gallon ziplock and shake spice til it coats the fish. Place salmon in hot skillet. Cook 3-4 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through, we cut into chunks as its cooking (cook til just slightly pink in the center). Allow salmon to rest for 5 minutes. [I seasoned my salmon with a pinch of kosher salt just prior to serving].

Place flaked salmon in the shell, followed by Avocado Corn Salsa. Drizzle with Dressing. Serve with lime wedges.