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light pink plate with three salmon tacos set on it with sauce, water and limes set around it

Blackened Salmon Tacos Recipe

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5 from 4 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Yield 4 servings
Category Lunch/Dinner
Cuisine Mexican/ American
Author Jenni Lata

Description

The ultimate salmon taco recipe made with blackened salmon, a smoky-spicy crema, simple avocado mash and an herby slaw. Bright, flavorful and satisfying!

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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

Serving

  • 12 (6-inch) corn or flour tortillas
  • ½ cup cilantro leaves
  • ¼ cup dill
  • 2 serrano chiles, thinly sliced
  • 1 lime, quartered

Instructions

Slaw

  • In a large bowl, stir together 4 cups cabbage, 2 tablespoons vinegar, 1 tablespoon mayonnaise, 1 tablespoon lime juice, 2 tablespoons cilantro, 1 tablespoon dill, and 1 teaspoon salt. Cover and refrigerate until ready to serve, at least 30 minutes.

Chipotle Crema

  • Combine ½ cup sour cream and 1 whole chipotle in a small food processor; purée until smooth. Season with salt to taste then transfer to a small bowl, cover and refrigerate until ready to use. *

Avocado Mash

  • In a medium bowl, combine 2 diced avocados, 1 tablespoon lime juice, and 1 teaspoon salt. Mash with a fork until spreadable but not completely smooth. Press a piece of plastic wrap directly onto surface and refrigerate until ready to use.

Blackened Salmon

  • Cut salmon evenly into 4-ounce portions. If making your own blackening seasoning, combine all spices together in a medium bowl or jar and stir well. Stir again just before using. Season each piece generously with blackening spice, about 1 teaspoon on each side.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium. Once oil is shimmering, add salmon and cook until blackened on both sides and an instant-read thermometer registers 125ºF for medium-rare, about 3 minutes per side depending on thickness of filets. Transfer to a plate and allow to rest while you warm tortillas.
  • Wipe skillet clean and return to medium heat. One at a time, add tortillas to dry skillet and cook until pliable and slightly toasted, about 30 seconds per side. Stack in a clean kitchen towel and wrap tightly to keep warm.

Assemble

  • Using a fork, flake salmon into large bite-sized pieces. Squeeze remaining 1 tablespoon lime juice over top of fish. Smear a tablespoon or two of avocado mash on a warm tortilla, then top with salmon, a spoonful of slaw, a drizzle of chipotle crema, thinly sliced serranos, and fresh cilantro leaves and dill. Serve with additional lime for squeezing.

Equipment

cast-iron skillet
large mixing bowl
mini food processor

Notes

If you don’t have a mini food processor, mince the chipotle and simply stir into the sour cream.
Homemade Blackening Seasoning
  • 3 tablespoons smoked paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 1/4 teaspoons cayenne
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 tablespoons coarse kosher salt
  • 1 tablespoon freshly ground black pepper
Stir all ingredients together thoroughly in a medium bowl. Store at room temperature in an airtight container. Stir well before using.

Nutrition

Serving: 2tacosCalories: 550kcalCarbohydrates: 30gProtein: 28gFat: 38gSaturated Fat: 9gCholesterol: 64mgSodium: 690mgFiber: 9.5gSugar: 3g
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