These Blackened Salmon Tacos will spice up taco night. The perfectly seasoned salmon is pan-seared with smoky, spicy, and fresh flavors. Topped with crunchy cabbage and corn and a zesty lime crema.
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These fish tacos are a deliciously easy way to enjoy bold, vibrant flavors in every bite.
Does your family love salmon as much as mine does? If so, then next time, you may want to give this Foiled Wrapped Salmon or Sheet Pan Balsamic Salmon, Brussels Sprouts, and Potatoes a try.
Why you'll love this recipe
- These fish tacos come together in less than 30 minutes, making them an excellent option for busy weeknights.
- The blackened salmon is packed with bold spices, which pairs well with the creamy and tangy crema and the fresh toppings
- Packed with protein, fresh vegetables, and zesty crema, these tacos are a nutritious and satisfying meal.
Ingredient List
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- salmon
- street taco tortillas
- olive oil
- canned corn
- fresh cilantro
- red cabbage
- lime juice
- jalapeño
- cotija cheese
- sour cream
- paprika
- cayenne pepper
- onion powder
- garlic powder
- salt
- black pepper
- dried oregano
- dried thyme
Equipment
- small bowls
- large skillet or cast iron skillet
How to make Blackened Salmon Tacos
This is an overview of the recipe. The full instructions are below in the recipe card.
- Combine the spices for the seasoning in a bowl. Rub the salmon with olive oil, then pat the seasoning mixture onto both sides of the salmon.
- Cook the salmon 3–4 minutes, then flip, continue cooking for another 3–4 minutes until cooked through.
- Mix lime juice with sour cream until combined to make lime crema.
- Assemble the tacos by layering chopped cabbage, corn, and salmon. Top with lime crema and garnish with jalapeño slices, chopped cilantro, and cotija cheese. Enjoy!
Make ahead, storage, and freezer tips
Storage - Store the leftover toppings and salmon separately in the refrigerator in an airtight container for 2-3 days.
Eileen's Tips for Success
- Make sure your skillet is preheated correctly before adding the salmon. This helps achieve a nice sear and prevents the fish from sticking.
- Don’t overcrowd the skillet when cooking the salmon; it needs space to cook evenly.
- For extra flavor, warm the tortillas in a dry skillet or over an open flame before assembling the tacos.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Vegetarian Option: Replace the salmon with grilled portobello mushrooms or roasted chickpeas for a plant-based version.
- Gluten-Free: Use gluten-free tortillas to accommodate dietary needs.
- Keto: If you are on a low-carb diet, switch out the tortillas for low-carb tortillas or use lettuce leaves to make lettuce wraps.
- Dairy Free: use dairy-free sour cream and a dairy-free Mexican cheese instead of the cojita cheese.
- Fish: If you prefer another type of fish, try haddock, halibut, or cod fish.
- Spices: Use our DIY Blackened Seasoning for this recipe.
- Tacos: We used street taco tortillas. Larger tortillas can be used. Depending on your dietary needs, check the packaging for gluten, and carbohydrates.
Frequently Asked Questions
Is blackened seasoning spicy?
What should the internal temperature of salmon be?
Serving Suggestions
- You can never go wrong with chips and Instant Pot Queso. What's a better combination than tacos and cheese dip? And, this Homemade Guacamole is another great topping idea for these blackened tacos. Roasted Corn On The Cob is a great side dish to serve alongside these tacos.
Similar recipes
Does your family love tacos? Here are some of my favorite recipes to make for Taco Tuesday:
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Blackened Salmon Tacos
Equipment
Ingredients
Instructions
- Make the blackened spices; combine 1 Tablespoon paprika, ½ Tablespoon cayenne pepper 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon dried oregano, and ¼ teaspoon dried thyme.
- Rub 1½ pounds salmon with 1 Tablespoon olive oil, pat the seasoning mixture onto both sides of the salmon.
- Heat a large skillet over medium-high heat with remaining 2 Tablespoons of olive oil. Once very hot, add the salmon. Cook for 3–4 minutes, then flip and continue cooking for another 3–4 minutes until cooked through.
- Transfer the salmon to a cutting board and lightly shred it into smaller pieces. Optional: Warm the tortillas in the same skillet until heated.
- Mix ½ large lime, juicedand 1 cup sour cream until combined to make lime crema. Refrigerate until ready to assemble tacos.
- Assemble 6 street taco tortillas and evenly layer 1 cup shredded red cabbage, 1 cup corn, and blackened salmon. Top with lime crema and garnish with 1 large thinly sliced jalapeno, 3 Tablespoons fresh chopped cilantro, and ½ cup cotija cheese Enjoy!
Nutrition
Notes
- Vegetarian Option: Replace the salmon with grilled portobello mushrooms or roasted chickpeas for a plant-based version.
- Gluten-Free: Use gluten-free tortillas to accommodate dietary needs.
- Keto: If you are on a low-carb diet, switch out the tortillas for low-carb tortillas or use lettuce leaves to make lettuce wraps.
- Dairy Free: use dairy-free sour cream and a dairy-free Mexican cheese instead of the cojita cheese.
- Fish: If you prefer another type of fish, try haddock, halibut, or cod fish.
- Spices: Use our DIY Blackened Seasoning for this recipe.
- Tacos: We used street taco tortillas. Larger tortillas can be used. Depending on your dietary needs, check the packaging for gluten, and carbohydrates.
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