Blackened Salmon Tacos Recipe

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These blackened salmon tacos are full of flavorful salmon, fresh pico de gallo, creamy chili lime sauce, and topped with crunchy shredded cabbage. They’re healthy, delicious, and can be ready in under 30 minutes.

Prep Time20

Cook Time5

Total Time25

Course: Main Course

Cuisine: American, Mexican

Servings: people

Calories: 383kcal

Author: The Carefree Kitchen

Ingredients

Blackened Salmon

16 ounces salmon (4) 4-ounce filets
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 tablespoon avocado oil

Chili Lime Sauce

1/2 cup mayonnaise
2 teaspoons lime juice
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon hot sauce
1/2 teaspoon salt
1/8 teaspoon black pepper

Pico De Gallo

1 cup tomatoes diced
1/4 cup white onion diced
1 clove garlic minced
3 tablespoons cilantro chopped
1 tablespoon lime juice
1/2 teaspoon salt

Taco Ingredients

12 small corn tortillas
2 cups shredded cabbage
1 cup shredded taco blend cheese

US Customary - Metric

Instructions

Blackened Salmon

Prepare the salmon by removing any bones or skin. Cut the salmon fillet into 1/2" chunks and add to a bowl.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and pepper. Sprinkle the blackened seasoning over the salmon chunks and mix until the salmon is coated evenly.
Heat a cast-iron or nonstick skillet over medium-high heat. Add the avocado oil to the pan, then add the salmon in a single layer—don't overcrowd the skillet. Let the salmon cook for about 2 minutes before turning. Continue to cook until the salmon is brown on both sides, then remove from the pan. Place in a bowl and cover with aluminum foil while you are cooking the remaining salmon.

Chili Lime Sauce

In a small bowl, stir together the mayonnaise, lime juice, smoked paprika, chili powder, cumin, hot sauce, and salt and pepper. Stir until combined, then set aside.

Pico de Gallo

In a small bowl, add the diced tomatoes, diced onion, minced garlic, cilantro, lime juice, and salt. Mix well, adding additional lime juice or salt to taste as needed. Set aside.

Assembling the Tacos

Preheat a griddle or cast iron skillet over medium heat. Add a thin layer of avocado oil. Heat the corn tortillas on both sides until they are just a little golden.
Add the blacked salmon, shredded cabbage, shredded cheese, pico de Gallo and drizzle with chili lime sauce. Enjoy!

Notes

Storing instructions: store leftover salmon, pico de gallo, and chili lime sauce in separate containers in the fridge for up to 3 days.

Make-ahead tips: you can mix up the blackened seasoning even up to a full month in advance. The pico de gallo and chili lime sauce can be made up to 2 days in advance and stored in airtight containers in the fridge.

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