These Smoky Blackened Salmon Tacos are the BEST fish tacos going! They are so easy, tasty and packed full of fresh flavors. They are also super healthy! The flour tortilla is spread with sour cream, avocado and delicious blackened salmon. The perfect dish for taco Tuesday.
Although these are so delicious that I am not sure we should save them just for Tuesdays!
Tacos? Or Wraps?
Tacos, wraps, fajitas .......whatever you want to call these salmon tacos, they are simple, tasty and packed full of fresh flavors. The ingredient list looks quite long but once the salmon in zipped into it's bag of flavor, there is very little left to do, except count the hours until dinnertime!
With this simple recipe you can have homemade food truck style tacos on the table without having to leave the house.
The perfect weeknight meal that the whole family will love!
Blackened salmon seasoning recipe
Blackening spice is so easy to make at home and you can easily adapt it to your family's personal tastes. That makes this blackened salmon recipe great for family meals.
The basic recipe includes:
- Smoked paprika
However you can add extra seasonings to your blackened salmon seasoning recipe. Some great additions are:
- Chipotle powder
- Chili powder
- Onion Powder
We like the salmon with just the basic blackening seasoning blend, but I have included included quantities for these additional seasonings in the notes section.
How to prepare blackened salmon
The blackening spice blend adds so much flavor to the salmon that you don't need to leave the fish to marinade for long.
However the flavor does develop further if you leave the salmon to sit for a couple of hours.
How to make fish tacos with salmon
The beauty of using salmon in these tacos is that salmon can take bold flavors and the soft oily flakes hold up well to the high heat needed to give this blackened salmon the wonderful charring it needs.
Don't be afraid to get the frying pan hot, the salmon will crisp nicely and it will be easy to flip over. Just don't try and move it until it has crisped and cooked on one side. Then you add a splash of water and the steam helps to keep the fish moist.
Can I oven bake my blackened salmon?
You sure can!
Preheat the oven to 450°F/230ºC then lightly grease a baking sheet.
Cook the coated salmon for 4-5 minutes per half inch of thickness.
This will leave you with juicy fish that flakes easily.
What sort of tortillas should we use for salmon tacos?
Really the choice is yours. We like small flour tortillas so I use them for nearly all my Taco Tuesday dishes. But if your family are a fan of the corn tortillas then feel free to go ahead and pick them instead. Just remember to heat them up first.
The wraps shown in the photos are actually homemade soft flour tortilla wraps, they are not completely circular but they do taste delicious! Get the recipe for homemade soft flour tortillas here.
What toppings to add to your salmon tacos
The beauty of tacos is everyone can add their favourite toppings and make their own perfect version of salmon tacos.
We like to add avocado, red onion and plenty of cilantro. I like to use the cilantro as a salad leaf rather than a herb Some great additions are:
- Shredded lettuce
- Cucumber batons/chunks
- Shredded cabbage
- Charred corn
- Roasted sweet potato chunks
Personally I don't like to add tomato to my tacos as I find everything gets a bit soggy. But hey feel free to add them if you like them.
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Smoky Blackened Salmon Tacos
- 4 teaspoon smoked paprika
- 4 teaspoon paprika
- 2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- dash of cayenne pepper
- 2 tablespoon olive oil
For the Salmon Tacos
- 4 fresh skinless salmon fillets about 5oz/150g each
- ¼ cup water
- 2 avocado
- 2 tablespoon lime juice
- pinch of salt
- 8 flour tortillas
- 1 red chilli
- ¼ red onion
- 2 bunches of cilantro
- ½ cup sour cream
- Measaure the paprika, smoked paprika, cumin, salt, pepper and cayenne pepper into a zip lock bag and shake gently to combine. Then pour in the oil and smoosh it about until you have a thick spice paste.
- Add the salmon fillets to the bag and turn them gently until they are well coated in the spices.
- Cook straight away or store the bag in the fridge until needed. An hour is enough, but up to 8 hours.
- When you are ready to eat, peel and roughly chop the avocado. Then add it to a bowl with the lime juice, salt and finely chopped red onion. Allow to sit whilst you cook the salmon.
- Place a non-stick frying pan over a high heat and allow it to get very hot. Add the salmon and cook on one side until it is crispy and starting to blacken, about 3 minutes.
- Flip the salmon and cook for a minute. With the heat still on high, add the water and place a lid over the salmon. Cook for 3 minutes until cooked to a medium rare (add an extra 2 minutes if you like your salmon well done)
- Divide the avocado between the tortilla wraps. Flake the salmon over the avocado.
- Add slices of red chilli, a good handful of coriander per wrap and dollop on a tablespoon of sour cream.
- Serve warm with extra lime wedges.
- 1 teaspoon Chipotle powder
- 1 teaspoon Thyme
- ½ teaspoon Chili powder
- 1 teaspoon Oregano
- 2 teaspoon Onion Powder
Brittaney @ Sips and Snacks says
I love the combination of salmon and avocado. Especially in tacos! These look so good! I'm feeling a Taco Tuesday of my own coming up!
Claire McEwen says
Salmon and avocado is one of my favourites. In fact I had it for breakfast this morning 🙂
Tacos are so good for filling with your favourite foods. Taco Tuesday Rules!