We love fish tacos. No really, you don’t get it. We LOVE them. Usually I make Giada’s Tilapia Fish Tacos with Arugula (with the cutest wonton-wrapper shells), but this week I wanted fish tacos that were faster to make. Plus, I had salmon in the freezer, not tilapia, and I wasn’t sure if the flavors would really meld right with salmon because it has such a strong flavor on its own.
Enter: Blackened Salmon Tacos.
My inspiration: Alaska from Scratch’s Blackened Salmon Tacos with Avocado Corn Salsa and Cilantro Ranch Dressing. But my Blackened Salmon Fish Tacos are much much simpler and toned-down than these. Check out my version and prepare to be amazed at the simplicity.
Blackened Salmon Tacos
Prep time: 10 min | Cook time: 10 min
- 1 to 1.25 pound(s) skinless salmon, roughly cut into bite-sized pieces
- 2-3 Tbsp blackening spice (I use Old Bay brand)
- fresh cilantro (small handful)
- 2-3 Tbsp olive oil, divided
- 1 Tbsp lime juice (fresh is best, but I used bottled)
- 1-2 small Haas avocados, diced
- Kosher salt & pepper
- 8 small tortillas (corn or flour, your choice!)
- 1/4 c. fat free sour cream, for serving
- miscellaneous taco toppings (finely shredded lettuce, diced tomato, shredded cheese, etc.)
- In a medium bowl, toss together the avocado, cilantro, 1 Tbsp oil, lime juice, and up to 1/4 tsp each salt and pepper. Refrigerate until ready to eat.
- Heat 1 Tbsp of the olive oil in a large skillet over medium heat. I used my cast iron skillet. Coat all sides of the salmon with the blackened seasoning and add to the skillet. DON’T overcrowd the skillet! I had to do this in 2-3 batches. Cook until opaque throughout and blackened, 3 to 4 minutes per side. (If you have to do multiple batches, add 1/2 Tbsp olive oil each time before you start a new batch & make sure to let it heat up!)
- Fill each taco with a few chunks of salmon and top with avocado/cilantro mixture. Add a dollop of sour cream and any other toppings that you’re using.
- Most of the time, I prefer crunchy tacos to soft tacos. I just think soft tacos tend to fall apart and get gross, where hard tacos don’t. With hard tacos I can make up a couple extra for lunch the next day, but I’d never be able to do that with soft tacos!