Blackened Salmon Tacos

One blackened salmon taco placed on a gray plate topped with corn salsa

Blackened Salmon Tacos

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!

Course Dinner

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 352kcal

Author Ana Frias

Equipment

Non stick skillet

Ingredients

1 lb Salmon
3 Tbsp canola or 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
corn tortillas

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 canola or avocado oil.
Add the remaining 1 tablespoon of 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. Note: If using salmon with skin on, place the non-skin side on first on the skillet.
Once it's cooked through, shred the salmon into chunks with a fork. You can do this on the skillet or on a separate bowl.
Serve hot on warm corn tortillas and top with Cilantro Lime Ranch, Corn Salsa, and lime juice. Enjoy!!!

Notes

If the salmon still has the skin on, place non-skin side down first.
This recipe calls for 1 pound of salmon. If it's one large filet from the grocery store, just slice it into smaller proportions for even & faster cooking time.
Calories do not include tortilla or toppings

Nutrition