Name: Blackened Salmon Tacos with Chipotle Crema and Slaw
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 4 cups thinly sliced cabbage (from about ½ head); 2 tablespoons rice vinegar; 1 tablespoon mayonnaise; 3 tablespoons lime juice, (divided); 2 tablespoons chopped cilantro; 1 tablespoon chopped dill; Kosher salt; ½ cup sour cream; 1 chipotle in adobo sauce; 2 ripe avocados, (diced); 2 tablespoons Homemade Blackening Seasoning, (recipe in notes); 1 (1-pound) center-cut salmon fillet, (skin and bones removed); 1 tablespoon canola oil; 12 (6-inch) corn or flour tortillas; ½ cup cilantro leaves; ¼ cup dill; 2 serrano chiles, (thinly sliced); 1 lime, (quartered)

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Mix up your usual salmon dinner with this recipe for Blackened Salmon Tacos featuring a smoky chipotle crema, smashed avocado, and crunchy herby slaw. Done in 40 minutes, this recipe gives taco night a much needed upgrade.

This recipe was developed by Jenni Lata, a Charleston-based recipe developer with years of experience developing fish and seafood recipes. I then back-tested the recipe a few times to ensure everything was streamlined and written with clarity. Finally, the recipe was tested once more by our photographer Megan McKeehan. I hope you enjoy!

Salmon Taco Ingredients

large salmon fillet, spices, diced avocado, shredded cabbage, herbs, limes, sour cream and corn tortillas set out on a counter

Salmon: you’ll need 1 pound of salmon for this recipe. I recommend getting a thick, center-cut fillet for the best results. Make sure you know what to look for when buying salmon (e.x not sticky or slimy, not “fishy” smelling) then store the salmon correctly!
Blackening seasoning: here’s our recipe for homemade blackening seasoning. It’s made with a handful of pantry spices.
Herbs: I use a combo of cilantro and dill in the slaw and for garnish. If you don’t like one of these, feel free to substitute in chives or parsley instead.
Lime: lime juice is added to the slaw and the avocado for brightness, tang and to keep the avocado from browning. You’ll also need some lime wedges for serving with the finished tacos.
Mayonnaise: just a tablespoon is needed for the slaw. It adds a bit of body without making it “muddy.”
Vinegar: a splash of vinegar is added to the slaw along with some lime juice for even more acid. Feel free to substitute with lime juice if you don’t have vinegar.
Sour cream: for the base of the chipotle crema we use sour cream. You can also use whole milk or 2% Greek yogurt.
Chipotle in adobo: Canned chipotle peppers in adobo sauce are dried jalapeños that have been smoked and then rehydrated in a tangy and spicy tomato sauce. For this recipe you will need just one chipotle pepper. Store the rest of the chipotles and adobo sauce in an airtight glass container in the back of your refrigerator for up to 1 month. Use them in our Tomato Chipotle Salsa, Tempeh Tacos and Peel ‘n Eat Shrimp. Look for chipotle peppers in the Mexican section of the grocery store or at any Mexican market.

How Easy It Is To Make Salmon Tacos

shredded cabbage and herbs in a large glass bowl

1. Start by tossing together the slaw. Combine the cabbage, herbs, vinegar, lime juice and mayonnaise. Season with salt and set aside (doing this first is important because the rest time softens the cabbage a bit).

creamy chipotle sauce in a small white dish

2. Blend together the sour cream and chipotle until smooth. Season with salt and set aside.

diced avocado, salt and lime juice in a small glass bowl

3. Next, mash up a couple avocados with some lime juice and set aside.

blackened spice mix in a shallow bowl with a spoon

4. Stir together the blackening seasoning.

blackening spice blend on raw salmon fillets on a large white plate

5. Coat the salmon in blackening season.

6. Cook in a hot cast-iron skillet until cooked through and blackened.

7. Warm the tortillas briefly in the hot cast-iron skillet before flaking the salmon and assembling the tacos.

I’ve got loads of salmon recipes on my site, so if you’re not keen on blackening salmon, feel free to swap in pan-seared salmon or broiled salmon instead.

Tips for Blackening Salmon

Cooking time will depend on how thick your salmon fillets are. The thinner the fillets, the less time they will need. The thicker they are, the more time they will need. You’ll know the salmon is done cooking when each side is blackened and the center registers 125ºF for medium-rare, 135ºF for medium, or 145ºF for well-done.
The easiest way to determine doneness is to use an instant-read thermometer. This is my favorite thermometer.
Be sure to pat the fish dry with paper towels before coating it in the blackening seasoning. This will encourage searing, not steaming.

Salmon Taco Toppings

The best toppings for salmon tacos are those that are fresh, citrusy and herby. Here are my favorite topping ideas:

Guacamole
Mexican Coleslaw
Tomatillo Salsa Verde
Tomato Chipotle Salsa
Fresh herbs like cilantro, dill and chives (make sure you store your herbs correctly so they lat longer!)
Thinly slices serranos or jalapeños
Pickled onions
Thinly sliced radishes or Persian cucumbers

three salmon tacos on a light pink plate topped with slaw and sliced peppers

Leftovers, Storage and Reheating

If you’e got leftovers, here’s how to store each component!

Salmon: store leftover blackened salmon in an airtight container in the fridge for up to 4 days. Reheat gently in a nonstick skillet with a splash of oil. Cook just until warmed through to avoid over cooking.
Avocado Mash: transfer avocado mash to a container, press a piece of plastic wrap against the surface of the mash and refrigerate for up to 3 days.
Chipotle Crema: store crema in an airtight container in the refrigerator for up to 2 weeks.