16 oz piece of wild caught salmon
6-8 corn tortillas
1 lime, juiced
For Blackened seasoning:
1 Tbsp paprika
1 tsp cayenne
1 tsp salt
¼ tsp pepper
½ tsp dried thyme
½ tsp dried oregano
For Cilantro yogurt:
1 cup Greek yogurt
Handful chopped cilantro
Juice of ½ lime
Pinch of salt
For Balsamic onions:
1 medium onion
2 Tbsp grapeseed
2 Tbsp balsamic vinegar
Salt & pepper
Additional suggested toppings: chopped avocado, black beans, salsa fresca
Preheat the over to 400º
Marinate your salmon, start by squeezing the lime juice over the salmon and then coating it with the blackened seasoning. Transfer it to a foil lined or greased baking tray.
Cook the salmon for 15 minutes.
While your salmon is cooking, prepare the balsamic onions. In a medium saucepan over medium heat, warm up the grapeseed oil and then add in the onions, vinegar, and a pinch of salt.  Cook the onions, stirring occasionally, for about 10-15 minutes or until the onions begin to caramelize and brown around the edges.  Transfer to a serving bowl.
While your onions are caramelizing, mix together the ingredients for the cilantro yogurt and prep any other additional toppings. 
When the salmon is done, let it cool slightly, and then transfer it to a serving plate (removing any skin beforehand).  Using a fork, split up the salmon into smaller chunks chunks for the tacos. It should fall apart easily. 
Serve immediately with the corn tortillas, and all of the other toppings you prepared. 
Serves 2-3 (several tacos per person)