Blackened Salmon Tacos
The ultimate comfort food, Blackened Salmon Tacos are bursting with flavor and perfect for a quick weeknight dinner. With smoky, spicy salmon and vibrant toppings, you'll be craving these delicious tacos every night!
Equipment
- Grill Pan
- Kitchen Knife
- Cutting Board
Ingredients
- 1 tablespoon paprika
- 1 teaspoon cayenne
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt
- 4 to 6 ounce salmon, pin bones removed, skin-on
- 2 tablespoon oil
- 8 taco corn or flour tortillas
- 2 cups romaine lettuce, shredded
- 1 cup diced tomato
- 1/2 cup diced red onion
- 2 tablespoon minced cilantro
- 1/4 cup tomatillo avocado salsa or sour cream
- 1 lime lime, cut into small wedges
Instructions
- To make the salmon, start by combining the spices: paprika, cayenne, dried thyme, cumin, onion powder, garlic powder, black pepper, and kosher salt in a small bowl.
- Pour the spice mixture onto a plate, and coat each portion of salmon on the flesh side.
- Heat a large heavy-bottomed pan or cast-iron skillet over medium heat, adding oil to the pan.
- Once the oil is hot, place the salmon flesh side down in the pan. Cook for about 2 to 3 minutes per side until the skin is crispy.
- Remove the salmon from the pan and let it cool slightly. Peel away the skin and shred the fish into large chunks.
- Char the corn or flour tortillas on a stove-top until the edges are lightly burnt.
- Fill each taco with a layer of romaine lettuce, followed by diced tomato and diced red onion.
- Top with about half of each salmon fillet, a sprinkle of cilantro, and a drizzle of fresh lime.
- Finish with a spoonful of tomatillo avocado salsa or sour cream and serve immediately.
Notes
- Storage: Store any leftover salmon in an airtight container in the fridge for up to 2 days.
- Freezing: You can freeze cooked salmon for up to 2 months.
- Pairing: These tacos pair wonderfully with a side of Mexican rice or a fresh corn salad.
- Flavor Boost: Add a touch of lime zest to your salsa for a citrusy kick.
- Vegetarian Version: Substitute salmon with grilled mushrooms for a plant-based option.