This quick and easy salmon taco recipe comes together in just 10 minutes and is loaded with tons of fresh flavors! The blackened salmon is earthy and meaty, the sauce and toppings are fresh and bright, and the warm corn tortillas wrap it all up in a perfect, subtle sweetness that everyone will love.
You Will Love This
- Blackened salmon tacos are a whole new take on taco night that feels elevated but is actually quite simple. Salmon is a great way to get your family more Omega-3s (even if they don’t generally like fish), and these salmon tacos cook up so quickly that you’ll have dinner ready in about 10 minutes!
- If you loved this salmon taco recipe, be sure to check out these Crispy Potato Tacos for yet another taco night variation, this Baked Mediterranean Salmon, for more Omega-3s, or these Black Bean Flautas to use up any leftover corn tortillas.
Ingredients and Substitutions
- Salmon - The notoriously rich, buttery flavor of salmon makes it a great fish for blackening. And if you’re not a fan of fish, salmon is a good one to try, because most people agree it doesn’t have that “fishy” flavor that many dislike.
- Olive Oil - I like a good organic, cold-pressed olive oil for everything, but we’re not eating this one raw, so whatever olive oil you have is fine.
- Cumin - Cumin is the base in the seasoning for this blackened salmon, because it’s earthy, warm flavors really draw down the rich tones in salmon.
- Chili Powder - Chili powder provides just a touch of spice, but if you like your tacos with more kick, you can cut the chili powder with some cayenne.
- Dried Oregano - Dried oregano is a staple in taco seasoning blends. If you’re out, try using dried basil or even dried parsley instead.
- Garlic Powder - Garlic powder adds a different kind of spice that’s very familiar in taco seasonings. Use a little onion powder if you’re out of garlic.
- Corn Tortillas - Corn tortillas are the traditional choice for tacos and their heartier texture works better than flour for these meaty salmon tacos.
- Creamy Avocado Sauce - Every good fish taco has a special sauce, and these salmon tacos are next-level with this creamy, tangy (super simple) homemade avocado sauce.
- Cilantro Lime Slaw - This no-mayo slaw is a really simple way to get all of the best fish taco toppings together in one place. It’s the perfect sweet crunch to top off your blackened salmon tacos.
Instructions
Combine seasoning blend and generously season the flesh side of the salmon all over, gently pressing it into the salmon.
Sauté salmon for 2-3 minutes on each side.
While the salmon is cooking, throw together the Creamy Avocado Sauce and Cilantro Lime Slaw.
Use two forks to flake salmon into large pieces, then place in corn tortillas with slaw and avocado sauce and enjoy!
Tips
- Make sure to properly thaw frozen fish fillets for this salmon taco recipe. If you have time, thaw the salmon in the fridge overnight. If you forget, put the fillets in a bowl (still in their plastic packaging) and run cool water over them to slowly thaw them. Never leave fish out at room temperature, submerge in warm water, or use the defrost setting on your microwave. And don’t try to cook salmon from frozen.
- You'll know the fish is done when it flakes easily. Use a fork to gently press into the thickest part of the salmon. If it flakes apart easily then it’s ready.
- Warm your corn tortillas. To make corn tortillas more flexible, and allow them to release more of their natural sweetness, drop them in a hot lightly oiled skillet one at a time, heating them for 10-15 seconds per side. Otherwise heat over an open flame on a gas stove for about 10-15 seconds per side.
FAQ
Fish tacos pair well with most Mexican or Southwest-inspired sides: chips and guacamole or salsa, Mexican rice, refried beans, or black bean soup. A Southwest salad or Southwest pasta salad would be great too!
The magic of fish tacos lies in their almost paradoxical combination of light, flaky fish inside of a seared spice crust, the warm tortilla, and the cool, creamy sauces. Every bite hits such a variety of textures and flavors that you have to keep going back for more! And these blackened salmon tacos were designed to maximize all of those experiences!
More Easy Taco Recipes
The Best Salmon Taco Recipe
This quick and easy salmon taco recipe comes together in just 10 minutes and is loaded with tons of fresh flavors! The blackened salmon is earthy and meaty, the sauce and toppings are fresh and bright, and the warm corn tortillas wrap it all up in a perfect, subtle sweetness that everyone will love.
- Prep Time: 4 minutes
- Cook Time: 6 minutes
- Total Time: 10 minutes
- Yield: 4-8 tacos 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mexican
Ingredients
- 1 lb. salmon
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Kosher salt
- fresh cracked pepper
Serve with:
- corn tortillas
- Creamy Avocado Sauce
- Cilantro Lime Slaw
Instructions
- Mix cumin, chili powder, dried oregano, garlic powder, salt, and pepper together in a small bowl.
- Season the flesh side of the salmon all over, gently pressing it into the salmon.
- Heat oil in a cast iron skillet over medium heat.
- Add salmon, skin side down, (in batches if needed) and cook each side for about 2-3 minutes or until it forms a dark brown golden crust.
- While the salmon is cooking, throw together the Creamy Avocado Sauce and Cilantro Lime Slaw.
- Use two forks to flake salmon into large pieces, then place in corn tortillas with slaw and avocado sauce and enjoy!
Equipment
Notes
Make sure to properly thaw frozen fish fillets for this salmon taco recipe. If you have time, thaw the salmon in the fridge overnight. If you forget, put the fillets in a bowl (still in their plastic packaging) and run cool water over them to slowly thaw them. Never leave fish out at room temperature, submerge in warm water, or use the defrost setting on your microwave. And don’t try to cook salmon from frozen.
You'll know the fish is done when it flakes easily. Use a fork to gently press into the thickest part of the salmon. If it flakes apart easily then it’s ready.
Warm your corn tortillas. To make corn tortillas more flexible, and allow them to release more of their natural sweetness, drop them in a hot lightly oiled skillet one at a time, heating them for 10-15 seconds per side. Otherwise, heat over an open flame on a gas stove for about 10-15 seconds per side.
Keywords: salmon fish tacos, blackened salmon tacos
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