These blackened salmon tacos are a hit thanks to their smoky, spicy flavor and easy preparation. The blackened seasoning brings out the rich taste of the salmon, while cool, crisp toppings like slaw or avocado crema add contrast and freshness. They’re quick to make, highly customizable, and perfect for both casual meals and entertaining. Plus, they’re a lighter option compared to beef or fried tacos.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pat the salmon fillets dry and coat them with olive oil.
Rub blackened seasoning evenly over both sides of each fillet.
Heat a skillet over medium-high heat. Once hot, add a small amount of oil and sear the salmon for 3–4 minutes per side, or until cooked through and blackened.
Remove from the heat and let rest for a couple of minutes before flaking the salmon into large chunks.
Warm the tortillas in a dry pan or microwave until soft and pliable.
Assemble the tacos by layering salmon, slaw, avocado slices or crema, and optional toppings like cilantro, onion, and sour cream.
Squeeze fresh lime juice over the top and serve immediately.
Servings and timing
This recipe serves 4 and takes about 25 minutes total, including prep and cooking time.
Variations
Spicy Mango Tacos: Add diced mango or a mango salsa for a sweet-spicy contrast.
Chipotle Cream Sauce: Blend chipotle peppers in adobo with sour cream or mayo for a smoky topping.
Grilled Salmon Tacos: Instead of pan-searing, grill the salmon for a slightly charred flavor.
Low-Carb Version: Use lettuce wraps or low-carb tortillas.
Tropical Slaw: Mix slaw with pineapple, lime juice, and jalapeños for a tropical twist.
Storage/Reheating
Store leftover salmon separately in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve texture. Avoid microwaving with toppings or tortillas. Tortillas and fresh toppings should be stored and served fresh.
FAQs
What is blackened seasoning made of?
It’s a blend of paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper, creating a smoky and spicy flavor.
Can I use store-bought blackened seasoning?
Yes, store-bought blends work well if you’re short on time.
What kind of tortillas are best for these tacos?
Both corn and flour tortillas work; corn adds a more authentic touch while flour offers a softer texture.
How do I prevent salmon from overcooking?
Sear over medium-high heat and cook just until the salmon flakes easily with a fork. Avoid overcooking to keep it moist.
Can I bake the salmon instead of pan-searing?
Yes, bake at 400°F (200°C) for 12–15 minutes with the seasoning applied, but you’ll miss out on the crispy blackened crust.
What toppings go best with blackened salmon tacos?
Avocado, slaw, lime juice, cilantro, red onion, sour cream, and crumbled queso fresco are all great choices.
Are these tacos spicy?
They have a moderate heat level due to cayenne pepper. You can adjust the spice by using less or omitting it altogether.
Can I make this recipe ahead of time?
You can prep the salmon and toppings ahead, but assemble just before serving to keep everything fresh and crisp.
What’s a good side dish for salmon tacos?
Try Mexican rice, black beans, corn salad, or chips with salsa or guacamole.
Is this recipe gluten-free?
Yes, if you use gluten-free tortillas and check that your blackened seasoning is gluten-free.
Conclusion
Blackened salmon tacos bring together bold flavor, satisfying texture, and vibrant toppings in every bite. Easy to prepare and endlessly customizable, they’re a refreshing alternative to traditional tacos. Whether for a family dinner or a gathering with friends, these tacos are sure to become a favorite go-to meal.
Blackened salmon tacos are a flavorful fusion of smoky, spicy salmon tucked into warm tortillas and topped with fresh garnishes like slaw and avocado. Quick to prepare and packed with bold taste, they’re a perfect weeknight dinner or entertaining dish.
Ingredients
4 salmon fillets
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
8 corn or flour tortillas
2 cups shredded cabbage or slaw mix
1 avocado or 1/2 cup avocado crema
1 lime, cut into wedges
Fresh cilantro, chopped
1/4 cup sour cream or Greek yogurt (optional)
1/4 red onion, thinly sliced (optional)
Instructions
Pat the salmon fillets dry and coat them with olive oil.
In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper to create the blackened seasoning.
Rub the seasoning evenly over both sides of each fillet.
Heat a skillet over medium-high heat. Add a small amount of olive oil and sear the salmon for 3–4 minutes per side, or until cooked through and blackened.
Remove from heat and let the salmon rest for a couple of minutes before flaking into large chunks.
Warm tortillas in a dry skillet or microwave until soft and pliable.
Assemble tacos by layering salmon, slaw, avocado or avocado crema, and optional toppings like cilantro, onion, and sour cream.
Squeeze fresh lime juice over the top and serve immediately.
Notes
Adjust cayenne pepper to control spice level.Use store-bought blackened seasoning for convenience.Store leftover salmon separately; reheat gently in a skillet or oven.Only assemble tacos just before serving to maintain texture.Make it gluten-free by using certified gluten-free tortillas and seasoning.
