Blackened Salmon Tacos
Spice up taco night with these blackened salmon tacos. Pan-seared, perfectly seasoned blackened salmon with crunchy cabbage and corn in warm tortillas topped with a zesty lime crema for a burst of fresh flavor is a delicous quick, dinner idea. These fish tacos are a deliciously easy way to enjoy bold, vibrant flavors in every bite!
Servings 2 servings
Calories 1316kcal
Ingredients
Blackened Salmon Taco Ingredients
- 3 Tablespoons olive oil divided
- 1½ pounds salmon skin removed
- 6 street taco tortillas
- 1 cup shredded red cabbage
- 1 cup corn drained and rinsed
- 1 large thinly sliced jalapeño
- 3 Tablespoons fresh chopped cilantro
- ½ cup cotija cheese
Lime Crema Ingredients
- ½ large lime, juiced
- 1 cup sour cream
Blackening Seasoning:
- 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
- ¼ teaspoon dried thyme
Instructions
How to make the Blackened spices
- 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.
Prepare the Salmon
- 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.
Make the Lime Crema
- Mix ½ large lime, juicedand 1 cup sour cream until combined to make lime crema. Refrigerate until ready to assemble tacos.
Assemble the blackened salmon 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 jalapeño, 3 Tablespoons fresh chopped cilantro, and ½ cup cotija cheese Enjoy!
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Servings: 2 (3 tacos each)
This recipe calls for skinless salmon. If using skin-on salmon, the cooking time may vary.
Variations:
- 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.
Recipes written for Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Serving: 3tacos | Calories: 1316kcal | Carbohydrates: 80g | Protein: 89g | Fat: 72g | Saturated Fat: 22g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 30g | Cholesterol: 261mg | Sodium: 1935mg | Potassium: 2496mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3746IU | Vitamin C: 43mg | Calcium: 568mg | Iron: 8mg
