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Salmon Tacos topped with crema, corn salsa & queso fresco

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 352kcal
Author Ana Frias


  • 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


  • 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.


  • 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. 


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