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3 salmon tacos arranged side by side with limed halves to the sides
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4.67 from 3 votes

Salmon Tacos

These easy Blackened Salmon Tacos are bursting with smoky spice, fresh lime, and creamy avocado salsa, all wrapped in warm corn tortillas.
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4 servings
Author: Amy Nash

Ingredients

Salmon

  • 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

Tacos

  • 8 corn or flour tortillas
  • 2 cups romaine lettuce, shredded
  • ¼ cup chopped red onion
  • 2 Tablespoons chopped cilantro
  • 1 lime, cut into wedges

Avocado Salsa

  • 2 medium ripe avocados, diced
  • ⅓ 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

Salmon

  • Arrange the salmon on a plate or cutting board. In a small bowl, combine chipotle chili powder, ancho chili powder, paprika, salt, cumin, onion powder, garlic, ground coriander, oregano, and black pepper.  Sprinkle each salmon fillet generously with the spice rub on the flesh side only.
  • In a large cast iron skillet or heavy-bottomed pan over medium heat, heat 2 tablespoons of oil. When the oil is hot, add the salmon flesh side down. Cook for about 3 minutes per side until skin is crispy and the salmon is cooked through and flakes easily with a fork. The salmon should be opaque throughout. 
  • Transfer the cooked salmon to a plate and use a fork to break the salmon into large chunks.
  • Char the tortillas on a gas stove top or grill, then fill each tortilla with salmon, lettuce, red onion, cilantro, and avocado salsa. Serve with a lime wedge.

Avocado Salsa

  • In a large bowl, add the diced avocado, red onion, cilantro, jalapeno, garlic, and lime juice, gently stirring just to combine. Taste and season with salt and pepper as needed.

Notes

  • Be generous with the spice rub to get that perfect blackened crust.
  • Dice (don’t mash) the avocado so the salsa stays chunky and fresh.
  • Make the salsa first and chill it while the salmon cooks.
Let the salmon rest a few minutes before flaking so it stays tender.

On the grill:

  1. Preheat the grill to medium-high and lightly oil the grates.
  2. Place the salmon fillets flesh side down and grill for about 3 minutes per side, until the skin is crispy and the salmon is opaque throughout.
  3. The grill adds a smoky, charred flavor and you can warm the tortillas right alongside the salmon.

In the oven:

  1. Preheat oven to 450°F and line a baking sheet with foil sprayed lightly with cooking spray.
  2. Bake salmon for 12 to 15 minutes, until cooked through and flaky.
  3. This method is mess-free and perfect for an easy weeknight dinner.


Storage & Make Ahead

  • Store: Keep leftover salmon separate from the tortillas and toppings in an airtight container in the fridge for up to 3 days.
  • Freeze: Not recommended, as the salmon can dry out once reheated.
  • Reheat: Warm gently in a skillet over low heat or in the microwave for 30-45 seconds.
  • Make Ahead: You can prep the avocado salsa and spice rub a few hours ahead and refrigerate until ready to use.

Nutrition

Serving: 2tacos | Calories: 621kcal | Carbohydrates: 42g | Protein: 40g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 711mg | Potassium: 1650mg | Fiber: 13g | Sugar: 3g | Vitamin A: 2899IU | Vitamin C: 26mg | Calcium: 132mg | Iron: 4mg

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