Go Back
Homemade Blackened Salmon Tacos recipe photo
Print Recipe Save it for later

Blackened Salmon Tacos

Smoky, blackened salmon tucked into warm tortillas with crisp lettuce and tangy salsa for quick, flavorful tacos.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 8 servings

Ingredients

  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 4 6 to 7-ounce pieces salmon, pin bones removed, skin-on
  • 2 tablespoons oil
  • 8 corn or flour tortillas
  • 2 cups romaine lettuce, shredded
  • 1 cup diced tomato
  • 1/2 cup diced red onion
  • 2 tablespoons minced cilantro
  • 1/4 cup tomatillo avocado salsa or sour cream
  • 1 lime, cut into wedges for serving

Instructions

  • Make the spice mix by whisking together paprika, cayenne, dried thyme, cumin, onion powder, garlic powder, black pepper, and kosher salt in a small bowl.
  • Spread the spice mix onto a plate or flat surface and press each salmon fillet, flesh side down, into the spices to coat evenly on the flesh side only.
  • Heat a large heavy-bottomed or cast-iron skillet over medium heat and add the oil.
  • Place the salmon fillets flesh side down in the hot skillet and cook 2 to 3 minutes per side, or until the flesh is blackened and the skin is crispy.
  • Transfer the salmon to a plate to cool slightly, then remove and discard the skin with a fork or knife and shred the salmon into large chunks.
  • Char the tortillas directly over a gas flame or in a hot grill pan until edges are lightly browned and pliable; keep warm.
  • Assemble the tacos by placing shredded lettuce on each tortilla, then tomato, red onion, a portion of shredded salmon (about half a fillet per tortilla), a sprinkle of cilantro, a drizzle of salsa or sour cream, and a squeeze of lime.

Equipment

  • Large heavy-bottomed skillet or cast-iron skillet
  • Plate or flat surface
  • Tongs or spatula
  • Knife
  • Cutting Board

Notes

  • Use skin-on salmon for best texture, then remove skin after cooking.
  • Char tortillas over a gas flame or hot pan for best flavor.
  • Adjust cayenne to control spice level.
  • Pat salmon dry before coating to help spices adhere.