Blackened Salmon Tacos made with a delicious & easy to make homemade rub. Top them with corn salsa, cilantro lime ranch crema & queso fresco to give them an extra amazing flavor!
This recipe was created in 2012 and it has been updated with new photos and a few additional notes.
Growing up in Mexico....
I had every imaginable kind of taco on a weekly basis; pork, beef, chicken, manta ray, shrimp, white fish, etc. All except salmon tacos. I don't know why it took me so long but I think the discovery happened on one of my visits to Rubios last year. Since then I've been wanting to make my own fish tacos and I'm glad I finally found a winner recipe.
If you have a gas stove, I recommend you warm up your tortillas directly on the fire. It requires quick fingers to be able to flip it without getting burned but the flavor from the fire is amazing! Every time I moved to a new place, the first thing I looked for is a gas stove just for my tortillas 😀
Paul said these are his favorite tacos for me to make on Taco Tuesday! Don't wait until next week to make them... do them tomorrow!
Every taco must have amazing toppings! These are some of the toppings that will take your Blackened Salmon Tacos to an epic level!
- This Cilantro Lime Ranch Crema
- This Mexican Corn Salsa
- Queso Fresco or any light cheese
- Drizzle with lime juice (never miss this one!)
- Hot Sauce
- Shredded cabbage
I used to cook this salmon with olive oil but recently switched to avocado oil since it's better for high-heat cooking. While it is not bad for you to cook at high-heat with olive oil, I do not like the taste of the flavor it creates. Avocado oil or vegetable oil are a much better option in my opinion.
Do you have a favorite type of oil for high-heat cooking?
Blackened Salmon Tacos
Servings: 4 servings
Calories: 352kcal
Blackened Salmon Tacos made with a delicious & easy to make homemade rub. Top them with corn salsa, cilantro lime ranch crema & queso fresco to give them an extra amazing flavor!
Print RecipeIngredients
- 1 lb wild salmon
- 3 Tbsp avocado oil divided
- 2 Tbsp all-purpose flour
- 2 1/2 tsp chili powder
- 1 tsp paprika
- 1 tsp packed brown sugar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper optional
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- In a small bowl, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
- In a non-stick skillet over medium-high heat 2 tbsp of avocado oil.
- Add the remaining of the oil on the salmon fillets and rub the spice mixture on both sides of the salmon.
- Place coated salmon in preheated skillet and cook 4-5 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque.
Notes
- If the salmon still has the skin on, place non-skin side down first.
- Calories do not include tortilla or toppings
- Top it with this Corn Salsa & this Cilantro Lime Ranch, crumbled queso fresco or your favorite light cheese.
Nutrition
Calories: 352kcal | Carbohydrates: 6g | Protein: 30g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 245mg | Potassium: 478mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Iron: 10mg
These Tacos are the Bomb!!!
I like my salmon more on the dry side and crispy. This blackened recipe does the trick and the blend of flavors with the crema and salsa is perfect!
Looks delicious! Can't wait to try these soon!
I hope you do Rachel! They're so good!
These look amazing! I don't know if I'll be brave enough to try warming the tortillas on the gas stove but we'll see 🙂
Is not that bad.. you can do it! Just grab the edge quickly and flip! lol! Let me know how it goes 🙂
These are incredibly good!
Thanks Anonymous! Who knew Mexican food can be healthy too!
Those look delicious!
Thanks Everardo!