Spicy, perfectly cooked blackened salmon tacos with smashed avocado and crispy slaw. Fresh, zesty and absolutely delicious for Taco Tuesdays, or let’s face it, any day of the week.
This recipe for salmon tacos is super simple. The salmon is generously seasoned with spices to create the blackened coating before being cooked in a hot pan (you can easily use an outdoor grill too). Adding crunchy slaw and creamy avocado to the tacos adds not only flavor, but much-needed texture too.
- Salmon. I used skin-on salmon fillets.
- Spices: Paprika, Salt, Sugar, Garlic powder, Onion powder, Cayenne pepper, Dried oregano, Ground coriander, Dried thyme. Chili powder and cumin can also be added.
- Melted butter. Olive oil can be used too.
- For the tacos: Tortillas of your choice (I used corn tortillas but flour tortillas work just as well), avocado, limes, chopped chillies, slaw. I just use a shop-bought slaw mix that I season with salt and lime juice.
How to make blackened salmon tacos
- Season and cook the salmon: Combine all the spices in a small bowl and mix well. Brush the salmon with melted butter or olive oil then sprinkle the spice mixture over the salmon and make sure all sides are covered completely. Heat a large pan or skillet over medium high heat then add the salmon and cook for 2-3 minutes per side until the salmon is blackened and the flesh flakes easily. You can do this on an outdoor grill or place the salmon on a baking sheet lined with foil and cook under the broiler of the oven too. Remove and allow to rest for 5 minutes.
- Make the smashed avocado: Scoop the avocado flesh from the skins and place in a bowl. Season generously with a few teaspoons of lime juice, salt and pepper. Mash with a fork then set aside.
- Assemble the tacos: Warm tortillas over an open flame (the flame from your gas stove works well) or in a hot pan. Add a smear of avocado then top with flaked salmon, some slaw, fresh coriander/cilantro and chillies. Serve with lime wedges for squeezing.
How to do I know when salmon is cooked?
Salmon, like all fish, is cooked when the flesh flakes easily. However, if you want to be more precise, use a meat thermometer. Insert the thermometer into the thickest part of the salmon and when the internal temperature reaches 62ºC/145ºF, it’s done.
What else can I add to these tacos?
Tacos are incredibly versatile and the fillings are completely up to you. Classics like salsa, pico de Gallo or guacamole are obvious choices but avocado crema, cotija cheese and my delicious corn salsa recipe will all be delicious with this salmon tacos recipe.
Can I make this ahead?
The blackened salmon will last for up to 2 days in the fridge in an airtight container. Reheat in the oven before flaking. The slaw and avocado are best made no more than 30 minutes before serving. The tortillas can be charred, stacked and wrapped in foil then kept warm in the oven until ready to serve.
- 500 g (1lb) salmon
- 2 tbsp melted butter
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp sugar
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground coriander
For the smashed avocado
- 2 ripe avocados
- juice of 1 lime
- salt and pepper to taste
For the tacos
- taco shells / tortillas warmed
- slaw Use any store-bought slaw mix or use shredded cabbage
- fresh coriander/cilantro
- lime wedges
- fresh chillies chopped
- Combine all the spices in a bowl and mix well.
- Brush the salmon with melted butter then sprinkle the spice mixture over the salmon and make sure all sides are covered completely.
- Heat a large pan over medium high heat then add the salmon and cook for 2-3 minutes per side until the salmon is blackened and cooked to your preference.
- Remove and allow to rest for 5 minutes.
- Scoop the avocado flesh from the skins and place in a bowl. Season generously with lime juices, salt and pepper. Mash with a fork then set aside.
- Warm tortillas over an open flame (the flame from your gas stove works well) or in a hot pan.
- Add a smear of avocado to each tortilla then top with flaked salmon, some slaw, fresh coriander/cilantro and chillies. Serve with lime wedges for squeezing.