close up on a single blackened salmon taco with cilantro and avocado
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5 from 2 votes

Smoky Blackened Salmon Tacos

These Smoky Blackened Salmon Tacos are the BEST fish tacos going! They are so easy, tasty and 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.
Prep Time10 mins
Cook Time10 mins
Optional Marinade time1 hr
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 726kcal
Author: Claire | Sprinkles and Sprouts
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Blackened Seasoning

  • 4 tsp smoked paprika
  • 4 tsp paprika
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • dash of cayenne pepper
  • 2 tbsp olive oil

For the Salmon Tacos

  • 4 fresh skinless salmon fillets about 5oz/150g each
  • 1/4 cup water
  • 2 avocado
  • 2 tbsp lime juice
  • pinch of salt
  • 8 flour tortillas
  • 1 red chilli
  • 1/4 red onion
  • 2 bunches of cilantro
  • 1/2 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.


You can add additional herbs and spices to your blackening spice rub:
  • 1 tsp Chipotle powder
  • 1 tsp Thyme
  • 1/2 tsp Chili powder
  • 1 tsp Oregano
  • 2 tsp Onion Powder


Calories: 726kcal | Carbohydrates: 45g | Protein: 42g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 1105mg | Potassium: 1614mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2700IU | Vitamin C: 29.5mg | Calcium: 147mg | Iron: 5.7mg
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