Ingredients
This recipe for salmon tacos is super simple. The salmon is generously seasoned with spices to create the blackened coating before being cooked in a hot pan (you can easily use an outdoor grill too). Adding crunchy slaw and creamy avocado to the tacos adds not only flavor, but much-needed texture too.
Salmon. I used skin-on salmon fillets. Spices: Paprika, Salt, Sugar, Garlic powder, Onion powder, Cayenne pepper, Dried oregano, Ground coriander, Dried thyme. Chili powder and cumin can also be added. Melted butter. Olive oil can be used too. For the tacos: Tortillas of your choice (I used corn tortillas but flour tortillas work just as well), avocado, limes, chopped chillies, slaw. I just use a shop-bought slaw mix that I season with salt and lime juice.
How to make blackened salmon tacos
How to do I know when salmon is cooked?
Salmon, like all fish, is cooked when the flesh flakes easily. However, if you want to be more precise, use a meat thermometer. Insert the thermometer into the thickest part of the salmon and when the internal temperature reaches 62ºC/145ºF, it’s done.
What else can I add to these tacos?
Tacos are incredibly versatile and the fillings are completely up to you. Classics like salsa, pico de Gallo or guacamole are obvious choices but avocado crema, cotija cheese and my delicious corn salsa recipe will all be delicious with this salmon tacos recipe.
Can I make this ahead?
The blackened salmon will last for up to 2 days in the fridge in an airtight container. Reheat in the oven before flaking. The slaw and avocado are best made no more than 30 minutes before serving. The tortillas can be charred, stacked and wrapped in foil then kept warm in the oven until ready to serve.
Taco recipes
