Spicy Blackened Salmon Tacos Recipe
These spicy blackened salmon tacos combine perfectly charred salmon with a zesty slaw and creamy chipotle sauce, all wrapped in soft corn tortillas for a flavorful and satisfying meal.
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.
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Serve with additional lime wedges and hot sauce on the side for those who want more heat.
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The slaw can be made ahead of time and will keep in the refrigerator for up to 2 hours before serving.