Print

Blackened Salmon Tacos Recipe with Easy Zesty Cilantro Lime Slaw

blackened salmon tacos - featured image
Print Recipe

These blackened salmon tacos feature a smoky, spicy crust on juicy salmon paired with a fresh, tangy cilantro lime slaw, perfect for quick and flavorful weeknight meals.

Ingredients

Scale
  • 1 lb salmon fillets, skin removed (wild-caught if possible)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (adjust to heat preference)
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp olive oil or avocado oil (for searing)
  • 2 cups green cabbage, finely shredded (about 150 g)
  • 1 medium carrot, shredded
  • 1/2 cup fresh cilantro leaves, chopped (about 15 g)
  • Juice of 1 large lime
  • 2 tbsp Greek yogurt or sour cream
  • 1 tsp honey or agave nectar (optional)
  • Salt and freshly ground black pepper to taste
  • 6–8 small corn or flour tortillas, warmed
  • Avocado slices or guacamole (optional)
  • Pickled red onions or jalapeños (optional)
  • Lime wedges for serving

Instructions

  1. Prepare the blackening spice mix by combining 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Mix well. (5 minutes)
  2. Pat the salmon fillets dry with paper towels. Rub the spice mix evenly over all sides of the fillets. Let rest for about 10 minutes at room temperature. (10 minutes)
  3. While the salmon rests, shred 2 cups green cabbage and 1 medium carrot. Toss with 1/2 cup chopped cilantro in a bowl. In a separate small bowl, whisk together juice of 1 lime, 2 tbsp Greek yogurt, 1 tsp honey, salt, and pepper. Pour dressing over cabbage mixture and toss until well coated. Refrigerate until ready to serve. (10 minutes)
  4. Heat 1 tbsp olive oil or avocado oil in a cast-iron skillet over medium-high heat until shimmering but not smoking. Add salmon fillets and cook for 3-4 minutes per side until a dark crust forms and salmon is opaque and flakes easily. (8 minutes)
  5. Warm tortillas in a dry skillet for about 30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5-7 minutes. (5-7 minutes)
  6. Break salmon into bite-sized pieces and divide evenly among tortillas. Top with cilantro lime slaw, avocado slices or guacamole, and pickled onions if using. Serve with lime wedges. (5 minutes)

Notes

Use a cast-iron skillet for best crust. Dry salmon thoroughly before seasoning. Adjust cayenne pepper to control heat. Warm tortillas just before serving. Store cooked salmon and slaw separately in airtight containers for up to 2 days. Reheat salmon gently to avoid drying out. Slaw tastes better after resting a few hours. Substitute parsley if cilantro unavailable.

Nutrition

Keywords: blackened salmon, salmon tacos, cilantro lime slaw, easy tacos, quick dinner, healthy tacos, seafood tacos, weeknight meal

Find it online: https://yumnode.com/blackened-salmon-tacos-recipe-with-easy-zesty-cilantro-lime-slaw/