This guide shows you how to make spicy blackened salmon tacos.
You will find a complete recipe guide with clear steps and lists.
What is the Spicy blackened salmon tacos recipe?
This recipe uses fresh salmon fillets seasoned with spices.
The salmon is blackened on a hot skillet and served in soft tortillas.
This Tacos dish has a spicy kick and a fresh taste.
It is a simple recipe that anyone can follow.
Ingredients for Spicy blackened salmon tacos recipe
- Fresh salmon fillets (skin removed)
- Olive oil
- Chili powder
- Paprika
- Garlic powder
- Onion powder
- Cumin
- Salt
- Black pepper
- Lime juice
- Corn or flour tortillas
- Shredded cabbage
- Diced tomatoes
- Sliced avocado
- Fresh cilantro
- Sour cream or Greek yogurt
Directions for Spicy blackened salmon tacos recipe
Step 1
Gather all the ingredients. Clean the salmon fillets and pat them dry with a paper towel. Prepare the spices and cut fresh vegetables.
Step 2
Mix the spices. In a bowl, add chili powder, paprika, garlic powder, onion powder, cumin, salt, and black pepper. Stir the spices until they blend well.
Step 3
Coat the salmon. Brush the salmon fillets with olive oil. Sprinkle the spice mix evenly on both sides of each fillet.
Step 4
Preheat the skillet. Place a large nonstick skillet on high heat. Allow the skillet to reach a high temperature before adding the salmon.
Step 5
Cook the salmon. Place the fillets in the hot skillet. Sear each side for 3 to 4 minutes until the spices turn dark and the salmon is mostly cooked through.
Step 6
Finish the salmon. Squeeze fresh lime juice over the salmon in the skillet. Let the salmon rest for a few minutes after removing it from the heat.
Step 7
Prepare the tortillas. Warm the tortillas in a separate pan or microwave for a short time until they are soft and pliable.
Step 8
Assemble the tacos. Cut the cooked salmon into large chunks. Place a few pieces on each tortilla. Add shredded cabbage, diced tomatoes, and sliced avocado on top of the salmon.
Step 9
Add the finishing touches. Sprinkle fresh cilantro over the ingredients. Drizzle a small amount of sour cream or Greek yogurt on each taco.
Step 10
Serve immediately. Place the tacos on a serving plate. Enjoy your spicy blackened salmon tacos while they are warm.
Expert Tips for Spicy Blackened Salmon Tacos Recipe
A hot skillet is key for good blackening.
Use fresh salmon for a better taste.
Work quickly when handling the spices and oil. Let the salmon rest after cooking so that its juices distribute evenly. Adjust the spice mix to suit your taste.
If you need a milder flavor, use less chili powder.
A squeeze of extra lime can brighten the dish. Use tortillas that hold the filling well. Warm them gently to avoid breaking. These steps help you achieve a balanced and tasty meal.
Spicy blackened salmon tacos recipe Variations
- Use cod or mahi-mahi instead of salmon.
- Add a mango salsa for a sweet contrast.
- Replace shredded cabbage with romaine lettuce.
- Use a blend of spices for a different heat level.
- Add pickled red onions for extra tang.
- Serve in hard taco shells for a crunchier bite.
Things that I can serve with Spicy blackened salmon tacos recipe
- Rice with lime and cilantro
- A fresh green salad
- Black bean and corn salsa
- Guacamole with tortilla chips
- Grilled vegetables
- Fresh fruit salad
Topping Options for Spicy Blackened Salmon Tacos Recipe
The topping options add extra flavor and texture to the tacos.
You can add diced red onions or a squeeze of extra lime. A sprinkle of cotija cheese works well on top.
A few dashes of hot sauce can increase the heat.
Fresh chopped cilantro and a drizzle of sour cream provide a cool contrast.
Each topping gives a distinct flavor that pairs with the spicy blackened salmon.
Storing, freezing, and reheating Spicy blackened salmon tacos recipe
Store any leftover salmon in an airtight container.
Refrigerate for up to two days.
Do not freeze the cooked salmon because its texture may change.
If you need to reheat, use a skillet over low heat. Warm the tortillas separately to avoid dryness.
Serve reheated tacos with fresh toppings to keep the taste and texture appealing.
Ways to Make Spicy Blackened Salmon Tacos Recipe
- Grill the salmon on an outdoor grill.
- Broil the salmon in an oven.
- Pan-sear the salmon in a nonstick skillet.
- Bake the salmon in a preheated oven.
- Prepare the salmon in an air fryer.
Cooking Times and Nutritional Details
| Item | Details |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 8 to 10 minutes |
| Total Time | 25 minutes |
| Skillet Temperature | High heat |
| Serving Size | 2 tacos per serving |
| Calories (approx.) | 350 per serving |
| Protein (approx.) | 25 grams per serving |
| Fat (approx.) | 18 grams per serving |
| Carbohydrates (approx.) | 20 grams per serving |
This table shows the basic cooking times and nutritional details. The information helps you plan your meal. Follow the times to avoid undercooking or overcooking the salmon.
Faq
Q: Can I use frozen salmon?
A: Yes, use thawed salmon. Thaw the salmon completely before using it.
Q: Can I use a different type of fish?
A: Yes, use cod, mahi-mahi, or another firm white fish.
Q: Do I need to remove the skin?
A: Removing the skin gives a better texture. You can leave the skin if you prefer.
Q: What kind of tortillas work best?
A: Use corn or flour tortillas that are soft. Warm them gently before serving.
Q: How do I control the heat?
A: Adjust the amount of chili powder. Add extra lime for a milder flavor.
Q: Can I prepare this dish ahead of time?
A: Prepare the salmon and toppings ahead. Assemble the tacos just before serving.
Q: How many tacos does the recipe make?
A: The recipe makes about 8 tacos. Adjust the quantities for more servings.
Conclusion
This guide gives you a simple method for making spicy blackened salmon tacos.
The recipe uses fresh ingredients and clear steps.
Enjoy the tacos with your favorite sides.
Spicy Blackened Salmon Tacos Recipe
Equipment
- 1 Large skillet (preferably cast iron)
- 1 Cutting board
- 1 Sharp knife
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 juicer or citrus reamer
Ingredients
- For the blackened salmon:
- 4 salmon fillets about 6 ounces each
- 2 tbsp olive oil
- 1 tbsp blackened seasoning or make your own with paprika, garlic powder, onion powder, cayenne pepper, and black pepper
- 1 tsp salt
- For the slaw:
- 1 small purple cabbage shredded
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the chipotle cream:
- 1/2 cup sour cream
- 2 tbsp adobo sauce from a can of chipotle peppers
- 1/2 tsp salt
- For assembly:
- 6-8 soft corn tortillas
- 1 lime cut into wedges
- Fresh cilantro chopped
Instructions
- Prepare the slaw:
- In a large mixing bowl, combine shredded purple cabbage, mayonnaise, sour cream, lime juice, salt, and black pepper.
- Mix well until cabbage is evenly coated.
- Refrigerate while you prepare the salmon.
- Make the chipotle cream:
- In a small bowl, whisk together sour cream, adobo sauce, and salt until smooth.
- Set aside.
- Cook the salmon:
- Pat salmon fillets dry with paper towels.
- In a small bowl, mix together blackened seasoning and salt.
- Rub both sides of each salmon fillet with olive oil, then generously coat with the seasoning mixture.
- Heat a large skillet (preferably cast iron) over medium-high heat until very hot.
- Add salmon fillets to the skillet and cook for 3-4 minutes per side, until charred and cooked through.
- Remove from heat and let rest for 2 minutes.
- Assemble the tacos:
- Warm the corn tortillas in a dry skillet or over an open flame for a few seconds on each side.
- Divide the blackened salmon among the tortillas.
- Top each taco with a generous amount of purple cabbage slaw.
- Drizzle with chipotle cream.
- Garnish with chopped cilantro and a lime wedge.
Notes
-
For extra heat, add a pinch of cayenne pepper to the chipotle cream.
-
If you don’t have blackened seasoning, make your own by combining 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1/2 tsp black pepper.
-
Serve with additional lime wedges and hot sauce on the side for those who want more heat.
-
The slaw can be made ahead of time and will keep in the refrigerator for up to 2 hours before serving.
