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.
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.
Notes
You can add additional herbs and spices to your blackening spice rub: