Blackened Salmon Tacos

Blackened salmon tacos bring together smoky, spicy fish and crisp, tangy slaw for a dinner that feels like a little celebration on your plate. The zesty lime crema ties everything together with a refreshing finish that keeps each bite lively and balanced. This dish comes together quickly, making it a firm favorite on busy weeknights when you want something full of flavor without a lot of fuss.

I first tried these tacos at a summer cookout and immediately loved how the blackening seasoning created a bold crust on the salmon. Now I make them often when I want a satisfying meal that brings a little restaurant magic home.

Ingredients List

• Two salmon fillets: around five ounces each, skin removed for easy eating and even seasoning
• Olive oil: to help the seasoning stick and create a nice sear
• Blackening seasoning: which you can find pre-mixed or make at home for a smoky spicy punch
• Red and green cabbage: thinly sliced to add crunch and vibrant color
• Fresh cilantro: chopped to brighten up the slaw mix
• Juice of half a lime: for zing in the slaw and crema
• Salt and pepper: to taste, essential to balance the flavors
• Sour cream: contributes creaminess in the lime crema
• Mayonnaise: enriches the lime crema for a smooth texture
• Garlic powder: for a subtle savory note in the crema
• Four small flour or corn tortillas: warmed for softness and to hold the fillings
• Lime wedges: for an extra burst of freshness when serving
• Selecting fresh, firm salmon without any odor: is key along with bright leafy cilantro leaves for the freshest taste.

Cooking Steps

Prepare The Salmon:

Pat each salmon fillet dry with a paper towel to ensure the blackening seasoning adheres well. Drizzle with olive oil and coat the fillets evenly in blackening seasoning to build that signature crispy crust.

Mix The Slaw:

In a bowl, combine thinly sliced red and green cabbage with chopped cilantro. Squeeze juice from half a lime over the vegetables, season with salt and pepper, and toss well to blend the flavors and soften the cabbage slightly.

Make The Lime Crema:

Whisk together sour cream, mayonnaise, lime juice, and a pinch of garlic powder until smooth. This tangy sauce brings a cool counterpoint to the smoky salmon and crunchy slaw.

Cook The Salmon:

Heat a skillet over medium-high heat. Place the salmon fillets in the hot pan and cook for three to four minutes on each side. You want a nicely blackened exterior with the inside cooked through enough to flake easily.

Warm The Tortillas:

Use a dry skillet or the microwave to gently warm the tortillas until soft and pliable.

Assemble The Tacos:

Flake the salmon into bite-sized pieces. Lay the slaw on each tortilla, top with blackened salmon, and drizzle with lime crema.

Serve With Lime:

Add lime wedges on the side for an extra pop of citrus that guests can squeeze over their tacos for brightness.

I especially love that you get a main dish and a fresh slaw in one package. The blackening seasoning's smoky heat always reminds me of our weekend grilling sessions when the whole family gathers outside.

Best Storage Practices

Store leftover salmon and slaw separately in airtight containers in the refrigerator. The slaw will keep well for a day or two without losing its crunch if tossed just before serving. The salmon can be reheated gently or eaten cold in a salad or sandwich. Avoid assembling tacos ahead as the tortillas may get soggy.

Ingredient Swaps

Greek yogurt can be used instead of sour cream for a lighter lime crema. Try using a blend of chili powder and smoked paprika if you do not have blackening seasoning on hand. Cabbage can be swapped for shredded kale or even thinly sliced bell peppers for a different texture and flavor.

Serving Pairings

Serve with a chilled Mexican beer or sparkling water with a lime wedge for a refreshing combo. Add a side of black beans or Mexican rice to round out the meal. Fresh avocado slices or guacamole complement the smoky salmon beautifully.

This recipe shines best when the salmon is cooked just until it flakes easily. Overcooking can make it dry, so keep a close eye and use a fork to check for tenderness. These tacos are a great way to impress with minimal time and effort. They offer a perfect balance of smoky, tangy, and creamy that will keep you coming back to them all summer long.

Frequently Asked Cooking Questions

→ What is blackening seasoning made of?

Blackening seasoning typically combines smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper, creating a bold, smoky spice mix.

→ How do you achieve the blackened crust on salmon?

Pat the salmon dry, coat it evenly with oil and seasoning, then cook in a hot skillet without moving it to form a dark, flavorful crust while keeping the inside tender.

→ Can I use other fish for these tacos?

Yes, firm white fish like mahi-mahi, tilapia, or cod work well with blackening seasoning and similar cooking methods.

→ How is the lime crema made?

Combine sour cream, mayonnaise, lime juice, and a pinch of garlic powder, whisking until smooth—a creamy, tangy sauce that brightens the dish.

→ What are good tortilla options for these tacos?

Soft flour or corn tortillas both complement the filling well; warm them slightly for pliability and enhanced flavor.