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Blackened Salmon Tacos

Blackened salmon tacos with avocado and purple cabbage close-up
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Quick and flavorful blackened salmon tacos with a smoky spice crust, creamy avocado, and crunchy cabbage slaw. Ready in under 30 minutes for an easy weeknight dinner.

Ingredients

Scale
  • 1 pound fresh salmon fillets, skin on or off
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper, adjust to your heat preference
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons melted butter or avocado oil
  • 8 small corn or flour tortillas, warmed
  • 2 cups shredded purple cabbage
  • 1 ripe avocado, sliced
  • 1/2 cup sour cream or Greek yogurt
  • Juice of 1 lime
  • Fresh cilantro, chopped
  • Optional: pickled red onions, crumbled cotija cheese, or hot sauce

Instructions

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, and salt. Stir until evenly mixed.
  2. Pat the salmon fillets dry with paper towels. Brush lightly with melted butter or avocado oil, then coat both sides generously with the blackening spice mixture. Press the seasoning into the fish.
  3. Heat a cast iron skillet over medium-high heat until hot. Add a small amount of oil or butter. Place the seasoned salmon in the skillet, skin side down if using skin-on fillets. Cook for 4 to 5 minutes without moving. Flip carefully and cook for another 3 to 4 minutes, until the fish flakes easily with a fork.
  4. Transfer the cooked salmon to a cutting board and let rest for 2 minutes. Use a fork to flake the salmon into large, bite-sized pieces.
  5. Warm the tortillas in a dry skillet or over a gas flame for about 30 seconds per side. Lay each tortilla flat and add shredded cabbage, flaked salmon, sliced avocado, a dollop of sour cream, a squeeze of lime juice, and a sprinkle of cilantro. Add optional toppings if desired.

Notes

For a dairy-free version, use avocado oil instead of butter and plant-based yogurt or extra avocado instead of sour cream. The blackening seasoning also works well with cod or mahi-mahi. To avoid overcooking, remove the salmon from the pan as soon as it flakes easily. Store leftovers with components separate for best texture.

Nutrition

Find it online: https://www.homestyletable.com/blackened-salmon-tacos/