Blackened Salmon Tacos
Delightfully complex tacos filled with blackened salmon, fresh toppings, and soft tortillas, perfect for gatherings.
Ingredients
For the Blackened Salmon
- 1 tablespoon paprika
- 1 teaspoon cayenne
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt
- 4 pieces fresh salmon (6 to 7 ounces each) Pin bones removed and skin-on
- 2 tablespoons oil For cooking
For the Toppings and Tortillas
- 8 pieces corn or flour tortillas
- 2 cups shredded romaine lettuce
- 1 cup diced tomatoes (juicy and sweet)
- 1/2 cup diced red onion (crispy and sharp)
- 2 tablespoons minced cilantro (herbaceous and fragrant)
- 1/4 cup tomatillo avocado salsa or sour cream (creamy and tangy)
- 1 piece lime Cut into wedges
Instructions
To Make the Salmon
- In a small bowl, combine all the spices: paprika, cayenne, thyme, cumin, onion powder, garlic powder, black pepper, and kosher salt.
- Pour the spice mixture onto a plate. Press the flesh side of each piece of salmon into the spices to create an even coating.
- Heat a large heavy-bottomed pan or cast-iron skillet over medium heat and add the oil.
- Once hot, place the salmon skin-side down and cook for approximately 2 to 3 minutes per side until crispy.
- Once done, remove from heat and let it cool slightly, then shred the salmon into large chunks.
To Assemble the Tacos
- Char the tortillas over a gas stove flame until edges are lightly burnt.
- Fill each tortilla with shredded romaine lettuce, followed by diced tomatoes and red onions.
- Add half of each salmon fillet to each tortilla.
- Top with cilantro and drizzle with sour cream or tomatillo avocado salsa.
- Finish with a squeeze of fresh lime juice.
Notes
For extra flavor, marinate the salmon in the spice mix for 30 minutes before cooking. Adjust the cayenne pepper for more heat. Let salmon sit at room temperature for 15 minutes before cooking.