Crispy blackened salmon topped with lettuce, tomato, onion and a drizzle of our favorite homemade creamy tomatillo avocado salsa. These salmon tacos are loaded with flavor and spice and will become your new favorite for taco tuesdays! Who knew #TacoTuesdays can taste this good. Truth be told it’s not Tuesday, but I couldn’t wait until Tuesday to publish this post. I made these tacos last Tuesday and was going to publish them yesterday but got side tracked by this delicious tomatillo avocado salsa that we also whipped up. It made the perfect topping for these tacos and came together in just a few minutes.
These salmon tacos are everything you want tacos to be. I’ve made a few versions of salmon tacos in the past but these are by far my favorite. The blackened seasoning spice mix adds so much flavor and texture to the salmon and takes it to a whole new level.
To prepare the tacos simply char a few flour or corn tortillas on the stove top until they are slightly burnt on the edges (This is what gives it the authentic Mexican flavor and food truck taste), load the tortillas with lettuce, tomato, onion and salmon and top with a drizzle of tomatillo avocado salsa, sour-cream or your favorite salsa!
Enjoy these easy home-made tacos for taco Tuesday this week and I promise your entire family will thank you!
Blackened Salmon Tacos
- 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 6 to 7-ounce pieces salmon, pin bones removed, skin-on
- 2 tablespoons oil
- For the tacos:
- 8 corn or flour tortillas
- 2 cups romaine lettuce shredded
- 1 cup diced tomato
- 1/2 cup diced red onion
- 2 tablespoon minced cilantro
- 1/4 cup tomatillo avocado salsa or sour-cream
- 1 lime cut into small wedges
To make salmon:In a small bowl combine the spices. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only. Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. Add the salmon flesh side down. Cook for 2 to 3 minutes per side or until skin is crispy. Once the salmon has slightly cooled, peel skin away with a fork and shred into large chunks.
To assemble: Char the tortillas on the stove top (gas stoves only) until the edges are lightly burnt. Fill each tortilla with lettuce, tomato, onion, about 1/2 of each salmon fillet, a sprinkle of cilantro, a drizzle of fresh lime and a drizzle of sour-cream or salsa.