These Blackened Salmon Tacos are a deliciously bold and spicy treat. The salmon is coated with a smoky, aromatic blend of spices and then seared to create a perfectly blackened crust.
Blackened Salmon Tacos
Posted by : Capp'n Finley / On : May 21, 2024
Blackened Salmon Tacos
Rated 5.0 stars by 1 users
Category
Seafood
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
These Blackened Salmon Tacos are a deliciously bold and spicy treat. The salmon is coated with a smoky, aromatic blend of spices and then seared to create a perfectly blackened crust. Served on warm corn tortillas, each taco is topped with crunchy red cabbage, sweet diced pineapple, creamy avocado, and a sprinkle of fresh cilantro. A drizzle of tangy lime crema adds a cool, refreshing finish, while crumbled queso fresco provides an optional touch of creamy, salty goodness. Every bite is a harmonious blend of flavors and textures, making these tacos a standout choice for a vibrant and satisfying meal.
Ingredients
-
1 lb salmon fillets, skin removed
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 8 small corn tortillas
- 2 cups shredded red cabbage
- 1/2 cup diced pineapple
- 1/2 cup diced avocado
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco (optional)
- Lime wedges for serving
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- Juice of 1 lime
- 1 teaspoon lime zest
- Salt to taste
For the salmon
Tacos
Lime Crema
Directions
- Prepare the blackening seasoning: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt.
- Season the salmon: Pat the salmon fillets dry with paper towels. Rub both sides of the fillets with olive oil, then generously coat them with the blackening seasoning.
- Cook the salmon: Heat a large skillet or cast-iron pan over medium-high heat. Once the pan is hot, add the salmon fillets. Cook for 3-4 minutes per side, or until the salmon is blackened and cooked through. Remove from the pan and let rest for a few minutes before flaking into bite-sized pieces.
- Make the lime crema: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, and a pinch of salt. Set aside.
- Warm the tortillas: While the salmon is resting, warm the corn tortillas in a dry skillet or over an open flame until lightly charred and pliable.
- Assemble the tacos: Place a few pieces of blackened salmon on each tortilla. Top with shredded red cabbage, diced pineapple, diced avocado, and fresh cilantro. Drizzle with lime crema and sprinkle with queso fresco if using.
- Serve: Serve the Blackened Salmon Tacos immediately with lime wedges on the side for squeezing over the top.
