Description
These Blackened Salmon Tacos are a flavorful and easy-to-make meal featuring perfectly seasoned salmon fillets cooked to a crispy finish, paired with fresh avocado salsa and crisp toppings for a delicious taco experience that’s ready in under 30 minutes.
Ingredients
Scale
Salmon
- 4 (6-ounce) salmon filets
- 1 teaspoon chipotle chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ¾ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- 2 Tablespoons vegetable oil
Tacos
- 8 corn or flour tortillas
- 2 cups romaine lettuce, shredded
- ¼ cup chopped red onion
- 2 Tablespoons chopped cilantro
- 1 lime, cut into wedges
Avocado Salsa
- 2 medium ripe avocados, diced
- ⅓ cup chopped red onion
- 3 Tablespoons chopped cilantro
- 1 jalapeno, seeds and membranes removed, diced
- 1 garlic clove, minced
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
- Season the Salmon: Arrange the salmon fillets on a plate or cutting board. In a small bowl, combine chipotle chili powder, ancho chili powder, paprika, kosher salt, ground cumin, onion powder, garlic powder, ground coriander, dried oregano, and black pepper. Generously sprinkle the spice rub over the flesh side of each salmon fillet, ensuring even coverage.
- Cook the Salmon: Heat 2 tablespoons of vegetable oil in a large cast iron skillet or heavy-bottomed pan over medium heat until hot. Place the salmon fillets flesh side down and cook for about 3 minutes per side, until the skin is crispy and the salmon is opaque and flakes easily with a fork. Remove from heat, transfer to a plate, and break the salmon into large chunks with a fork.
- Prepare the Avocado Salsa: In a large bowl, combine diced avocado, chopped red onion, chopped cilantro, diced jalapeno, minced garlic, and lime juice. Gently stir to combine without mashing the avocado. Season with salt and pepper to taste, then set aside or chill while cooking the salmon.
- Char the Tortillas: Warm the tortillas over a gas stove top flame or on a grill until lightly charred and pliable. This brings out a smoky flavor and softens the tortillas for filling.
- Assemble the Tacos: Fill each warmed tortilla with chunks of blackened salmon, shredded romaine lettuce, chopped red onion, cilantro, and a generous spoonful of avocado salsa. Garnish with a lime wedge on the side for squeezing over the tacos just before serving.
Notes
- Be generous with the spice rub to achieve the signature flavorful blackened crust on the salmon.
- Dice the avocado rather than mashing it to keep the salsa chunky and fresh-textured.
- Make the avocado salsa ahead and chill it while you cook the salmon to enhance flavors and save time.
- Allow the cooked salmon to rest a few minutes before flaking to keep it tender and moist.
- For grilling: Preheat grill to medium-high and lightly oil the grates, grill salmon flesh side down for 3 minutes per side for a smoky char and perfect doneness.
- For oven cooking: Preheat oven to 450°F (232°C), bake salmon on a foil-lined sheet for 12-15 minutes until cooked through for a mess-free option.
- Store leftover salmon separate from tortillas and toppings in an airtight container in the fridge up to 3 days; reheating gently is recommended.
- Freezing is not recommended as the salmon may dry out when reheated.
- Prepare the spice rub and avocado salsa several hours ahead and refrigerate to streamline meal prep.
