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Blackened Salmon Tacos
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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
Cook Time 10 minutes
Total Time 20 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.