Salmon Taco Recipes
These salmon tacos have a homemade blackened seasoning that's incredibly flavorful. This fish goes great with creamy slaw and avocado!
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 (6-ounce) salmon fillets skin removed
- 2 tablespoons olive oil
- 8 small corn or flour tortillas for serving
- Fish taco slaw for serving, recipe here
- 1 avocado chopped, for serving
- Lime wedges for serving
Instructions
- In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
- Pat the salmon fillets dry with a paper towel. Drizzle the olive oil on top and sprinkle the seasoning over. Rub each fillet with the olive oil and seasoning until well coated.
- Heat a large skillet (cast iron preferred) over medium-high heat. Add the salmon and cook for about 3-4 minutes per side, or until the exterior is blackened and the inside flakes easily with a fork.
- Heat tortillas in a dry skillet or directly over a flame for a few seconds per side until warm and slightly charred.
- Flake the salmon into large chunks and divide among the tortillas. Top with the fish taco slaw and avocado, and serve with lime wedges.
Notes
The nutrition label includes corn tortillas but does not include optional toppings.
Storage: Kept in an airtight container in the fridge, the cooked fish will last about 2 days. I recommend storing the fish, slaw, and tortillas separately and warming the fish and tortillas up and assembling the tacos when you're ready to eat.
Nutrition
Serving: 2tacos | Calories: 427kcal | Carbohydrates: 25g | Protein: 37g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 391mg | Potassium: 990mg | Fiber: 4g | Sugar: 1g | Vitamin A: 956IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg
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