Blackened salmon tacos are a flavorful, satisfying dinner perfect for any day of the week. With bold spices, fresh toppings, and zesty lime crema, they offer a perfect balance of smoky heat and refreshing crunch. These tacos are a quick, satisfying meal that’s sure to become a favorite.
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These blackened salmon tacos are a total game-changer. The smoky spices on the salmon pair so well with the fresh crunch of cabbage and the creamy lime crema. I love making them for a casual dinner, especially in summer when fresh ingredients like cilantro and lime are at their best. They’re quick, filling, and feel like a mini celebration every time you bite into one.
Perfect for taco night or whenever you’re craving something vibrant and flavorful!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Blackened Salmon Tacos
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to guide you through these amazing blackened salmon tacos, step by step. The process is simple, and the flavors are incredible. Let’s get cooking!
Prepare the Spice Mixture
In a small bowl, mix paprika, cayenne, onion powder, garlic powder, salt, pepper, oregano, and thyme. This spice blend is the heart of the recipe and gives the salmon its signature smoky kick.
Season the Salmon
Rub the salmon fillets with a tablespoon of olive oil, then coat both sides with the seasoning mix. Be generous—this is where the magic happens!
Cook the Salmon
Heat a large skillet over medium-high heat with the remaining olive oil. Once the oil is hot, place the salmon fillets in the pan, skin-side down if using skin-on salmon.
Cook for about 3–4 minutes, then flip and cook the other side for another 3–4 minutes until the salmon is fully cooked and flakes easily.
Warm the Tortillas
Use the same skillet to warm your tortillas. This gives them a slight char and enhances their flavor. It’s optional but totally worth it!
Make the Lime Crema
Combine sour cream with the juice of half a lime. Stir until smooth and creamy. This zesty sauce ties everything together perfectly.
Prep the Toppings
Chop the red cabbage and cilantro, slice the jalapeño, and rinse the corn. Lay everything out so it’s easy to assemble.
Assemble the Tacos
Layer the tortillas with shredded cabbage, corn, and the blackened salmon. Drizzle with lime crema, then sprinkle on cotija cheese, jalapeño slices, and fresh cilantro.
Add a squeeze of lime if you like an extra burst of citrus.
Serve and Enjoy
Serve these beauties fresh and warm with lime wedges. They’re perfect for a family dinner, a small gathering, or even a solo feast.
Blackened Salmon Tacos
Add Preferred SourceIngredients
- 1.5 pounds salmon skin removed
- 6 street taco tortillas
- 3 tablespoons olive oil
- 1 cup canned corn drained and rinsed
- 3 tablespoons fresh cilantro
- 1 cup red cabbage
- ½ lime
- 1 jalapeño
- ½ cup cotija cheese
- 1 cup sour cream
For the seasoning:
- 1 tablespoons paprika
- ½ tablespoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
Instructions
- Combine the spices for the seasoning in a bowl. Rub the salmon with 1 tablespoon of olive oil, then pat the seasoning mixture onto both sides of the salmon.1 tablespoons paprika, ½ tablespoon cayenne, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme
- Heat a large skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Once very hot, add the salmon. Cook for 3–4 minutes, then flip and continue cooking for another 3–4 minutes until cooked through.3 tablespoons olive oil, 1.5 pounds salmon
- Transfer the salmon to a cutting board and lightly shred it into smaller pieces. Optional: Warm the tortillas in the same skillet until heated.6 street taco tortillas
- Mix the juice of half a lime with sour cream until combined to make lime crema.½ lime, 1 cup sour cream
- Prepare the toppings by chopping the cabbage and cilantro, and slicing the jalapeño.3 tablespoons fresh cilantro, 1 cup red cabbage, 1 jalapeño
- Assemble the tacos by layering chopped cabbage, corn, and salmon.1 cup canned corn
- Top with lime crema and garnish with jalapeño slices, chopped cilantro, and cotija cheese. Serve and enjoy!½ cup cotija cheese
Nutrition
Recipe Notes and Tips
I’ve got a few handy tips to make these blackened salmon tacos even better.
- Fish: Mahi-mahi, cod, or tilapia work wonderfully if salmon isn’t your thing.
- Flour tortillas: You can use flour tortillas instead of corn tortillas if you prefer a softer texture. They’ll hold everything together just as well.
- Cheese: If cotija cheese isn’t available, feta or mozzarella work as great alternatives.
- Spice level: The seasoning is what gives the salmon its bold flavor. Adjust the cayenne and skip the jalapenos if you prefer less heat. Love the heat? Add a dash of hot sauce!
- Use fresh ingredients: Fresh lime juice, cilantro, and jalapeños make a big difference in flavor.
- Warming the tortillas: Quickly heating the tortillas in the skillet enhances their texture and taste.
- Make it your own: Add pineapple salsa, avocado salsa, or mango chunks for a tropical sweet flavor.
- Make ahead: Cook the salmon ahead of time, store it in the fridge, and reheat gently before assembling the tacos.
How to Store Leftover Blackened Salmon Tacos
If you’re lucky enough to have leftovers, keep the components separate for the best results. Store the cooked salmon in an airtight container in the fridge for up to 2 days.
The toppings like cabbage and cilantro can be kept in their own containers to stay fresh. Reheat the salmon gently in a skillet or microwave before assembling more tacos.
What to Serve With Blackened Fish Tacos
Blackened salmon tacos are delicious on their own, but pairing them with the right sides makes the meal even better. Try a refreshing side of mango or pineapple salsa for a sweet contrast, or serve them with a simple slaw to complement the crunch.
For something heartier, a side of black beans or Spanish rice works perfectly. And of course, don’t forget the tortilla chips and guacamole!
