Description
These easy Blackened Salmon Tacos are bursting with smoky spice, fresh lime, and creamy avocado salsa, all wrapped in warm corn tortillas.
Ingredients
Scale
- 4 (6-ounce) salmon filets
- 1 teaspoon chipotle chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ¾ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- 2 Tablespoons vegetable oil
- 8 corn or flour tortillas
- 2 cups romaine lettuce, shredded
- ¼ cup chopped red onion
- 2 Tablespoons chopped cilantro
- 1 lime, cut into wedges
- 2 medium ripe avocados, diced
- â…“ cup chopped red onion
- 3 Tablespoons chopped cilantro
- 1 jalapeno, seeds and membranes removed, diced
- 1 garlic clove, minced
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
- Season: Combine chipotle chili powder, ancho chili powder, paprika, salt, cumin, onion powder, garlic, ground coriander, oregano, and black pepper, then sprinkle each salmon fillet generously on the flesh side.
- Cook: Heat 2 tablespoons of oil in a large cast iron skillet or heavy-bottomed pan over medium heat, add salmon flesh side down, and cook for about 3 minutes per side until skin is crispy and salmon is opaque.
- Flake: Transfer the cooked salmon to a plate and use a fork to break the salmon into large chunks.
- Prepare Salsa: In a large bowl, gently stir together diced avocado, red onion, cilantro, jalapeno, garlic, and lime juice; season with salt and pepper to taste.
- Assemble: Char the tortillas on a gas stove top or grill, then fill each tortilla with salmon, lettuce, red onion, cilantro, and avocado salsa.
- Serve: Serve immediately with a lime wedge.
Notes
Be generous with the spice rub for a perfect blackened crust. Dice the avocado instead of mashing to keep the salsa chunky. Make the salsa first and chill while the salmon cooks. Let the salmon rest a few minutes before flaking to keep it tender.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 621 kcal
- Sugar: 3 g
- Sodium: 711 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Unsaturated Fat: 27 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 13 g
- Protein: 40 g
- Cholesterol: 94 mg