Blackened Salmon Tacos

If you’re craving a bold and flavor-packed taco night, these Blackened Salmon Tacos are the ultimate answer. Perfectly seasoned salmon with a smoky kick, fresh toppings, and a creamy drizzle come together in a tortilla for a taco that’s anything but ordinary.

I first made these tacos after a coastal trip where a small beachside shack served the best blackened fish I’d ever tasted.

The memory stuck with me, and when I came home, I set out to recreate the magic.

After a few trials (and many taco nights!), I perfected the balance of smoky spice and tender salmon with fresh, crisp toppings.

Now it’s one of my go-to recipes for weeknight dinners and casual gatherings.

Why You’ll Love This

1. Quick & Easy: Ready in under 30 minutes from start to finish.
2. Big Bold Flavors: Smoky, spicy, creamy, and fresh—all in one bite.
3. Healthy Yet Satisfying: Packed with protein, omega-3s, and veggies.
4. Customizable: Easily adaptable with your favorite toppings or tortillas.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Cuisines: Mexican-American
Servings: 4 tacos
Estimated Cost: $12-$15

Equipment:

• Non-stick or cast iron skillet
• Mixing bowl
• Tongs or spatula
• Small whisk or spoon (for sauce)
• Cutting board and knife

Ingredients

For the Blackened Salmon:

• 2 salmon fillets (about 6 oz each, skin removed)
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

For the Tacos:

• 4 small corn or flour tortillas
• 1 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• 1/4 cup diced red onion
• 1 lime, cut into wedges

For the Creamy Sauce:

• 1/3 cup plain Greek yogurt or sour cream
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp chili powder
• Salt to taste

Step-by-Step Instructions

1. Prepare the salmon: Pat the salmon fillets dry with a paper towel. In a small bowl, mix together all blackening spices: paprika, chili powder, garlic powder, onion powder, cayenne, salt, and pepper. Rub the spice mix evenly over both sides of the salmon.
2. Cook the salmon: Heat olive oil in a skillet over medium-high heat. Add salmon fillets and cook for 3–4 minutes per side, or until blackened on the outside and cooked through. Remove from skillet and let rest for a few minutes, then flake into large chunks.
3. Make the sauce: In a small bowl, whisk together Greek yogurt, lime juice, honey, chili powder, and a pinch of salt. Set aside.
4. Warm the tortillas: Lightly toast tortillas in a dry skillet or microwave for about 15 seconds each until warm and pliable.
5. Assemble the tacos: Place a generous amount of shredded cabbage on each tortilla. Top with blackened salmon chunks, red onion, avocado slices, and chopped cilantro. Drizzle with the creamy sauce and a squeeze of fresh lime juice.
6. Serve and enjoy: Serve immediately while warm with extra lime wedges on the side.

Nutrition Facts

Per Serving (1 Taco)

• Calories: 330
• Protein: 25g
• Carbohydrates: 22g
• Fat: 18g
• Saturated Fat: 3g
• Fiber: 5g
• Sugar: 3g
• Sodium: 420mg

Tips for Success

1. Use fresh salmon: Opt for fresh, wild-caught salmon for the best flavor and texture.
2. Don’t overcook the fish: Salmon cooks fast. Keep the heat medium-high but watch closely for doneness.
3. Warm your tortillas: Toasting them enhances their flavor and prevents cracking.
4. Make ahead: You can prep the sauce and toppings a few hours in advance to save time.

Print Pin

Blackened Salmon Tacos

If you’re craving a bold and flavor-packed taco night, these Blackened Salmon Tacos are the ultimate answer. Perfectly seasoned salmon with a smoky kick, fresh toppings, and a creamy drizzle come together in a tortilla for a taco that’s anything but ordinary.

Course Main Course

Cuisine Mexican-American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 tacos

Calories 330kcal

Cost $12-$15

Ingredients

For the Blackened Salmon

• 2 salmon fillets (about 6 oz each, skin removed)
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cayenne pepper optional, for extra heat
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

For the Tacos

• 4 small corn or flour tortillas
• 1 cup shredded purple cabbage
• ¼ cup chopped cilantro
• 1 avocado sliced
• ¼ cup diced red onion
• 1 lime cut into wedges

For the Creamy Sauce

• ⅓ cup plain Greek yogurt or sour cream
• 1 tbsp lime juice
• 1 tsp honey
• ½ tsp chili powder
• Salt to taste

Instructions

• Prepare the salmon: Pat the salmon fillets dry with a paper towel. In a small bowl, mix together all blackening spices: paprika, chili powder, garlic powder, onion powder, cayenne, salt, and pepper. Rub the spice mix evenly over both sides of the salmon.
• Cook the salmon: Heat olive oil in a skillet over medium-high heat. Add salmon fillets and cook for 3–4 minutes per side, or until blackened on the outside and cooked through. Remove from skillet and let rest for a few minutes, then flake into large chunks.
• Make the sauce: In a small bowl, whisk together Greek yogurt, lime juice, honey, chili powder, and a pinch of salt. Set aside.
• Warm the tortillas: Lightly toast tortillas in a dry skillet or microwave for about 15 seconds each until warm and pliable.
• Assemble the tacos: Place a generous amount of shredded cabbage on each tortilla. Top with blackened salmon chunks, red onion, avocado slices, and chopped cilantro. Drizzle with the creamy sauce and a squeeze of fresh lime juice.
• Serve and enjoy: Serve immediately while warm with extra lime wedges on the side.

Notes

1. Use fresh salmon: Opt for fresh, wild-caught salmon for the best flavor and texture.
2. Don’t overcook the fish: Salmon cooks fast. Keep the heat medium-high but watch closely for doneness.
3. Warm your tortillas: Toasting them enhances their flavor and prevents cracking.
4. Make ahead: You can prep the sauce and toppings a few hours in advance to save time.

Common Questions

Can I use frozen salmon?
Yes! Just make sure it’s fully thawed and patted dry before seasoning and cooking.

What can I use instead of salmon?
Blackened shrimp, tilapia, or even tofu work great as substitutes.

Can I bake the salmon instead of pan-frying?
Absolutely. Bake at 400°F (200°C) for 10–12 minutes until cooked through and flaky.

Is this recipe spicy?
It has a mild kick. For less heat, skip the cayenne pepper. For more, add jalapeños or hot sauce on top.

Whether it’s Taco Tuesday or just a craving for something delicious and healthy, these Blackened Salmon Tacos never disappoint.

I hope you enjoy making—and devouring—them as much as I do.

Happy cooking and wishing you flavorful bites ahead!