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Flavorful Blackened Salmon Fish Tacos

Featured in Fresh Seafood Made Easy.

These salmon tacos are packed with flavor thanks to homemade smoky spices. Pan-seared salmon comes out tender and flaky, topped off with crunchy coleslaw, tangy feta crumbles, and juicy tomatoes. To tie it all together, there’s a lime-spiked hot sauce mayo that’s simple to whip up. This 20-minute meal feeds 4 and the seasoning can be made ahead. Add toppings like avocado or jalapeños if you'd like to switch it up.
Emily Watson
Updated on Wed, 19 Feb 2025 00:46:36 GMT
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Fresh Salmon Tacos with Homemade Seasoning | thefamilycooks.com

Blackened salmon tacos combine perfectly seasoned fish with fresh toppings for an exceptional meal. The smoky spice crust complements tender salmon while crunchy slaw and zesty sauce create layers of texture and flavor in every bite.

This recipe emerged from experimenting with classic fish taco techniques. The blackening method creates a flavorful crust while keeping the salmon moist and tender inside.

Key Ingredients

  • Salmon Fillets: Select fresh, bright pink center-cut portions for best results
  • Blackening Spices: Quality smoked paprika forms the base of the seasoning
  • Fresh Citrus: Ripe limes add brightness to both fish and sauce
  • Creamy Base: Full-fat mayonnaise creates the ideal sauce texture
  • Tortillas: Six-inch corn or flour tortillas work equally well
  • Fresh Slaw: Pre-shredded cabbage mix adds essential crunch

Cooking Method

Prepare the Spice Blend:
Mix seasonings thoroughly, removing any lumps. Toast in dry pan until aromatic for enhanced flavor.
Season the Fish:
Thoroughly dry salmon and coat with oil. Apply spices evenly, pressing to adhere. Rest 10 minutes.
Blacken the Salmon:
Heat pan until very hot. Place salmon spice-side down, cooking until crust forms. Turn once to finish.
Mix the Sauce:
Blend mayonnaise until smooth. Add hot sauce incrementally. Finish with lime juice and salt to taste.
Build the Tacos:
Heat tortillas until soft. Layer with slaw, fish portions, fresh toppings, and sauce.
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Easy Blackened Salmon Tacos (Small Batch) | thefamilycooks.com

Quality smoked paprika makes a noticeable difference in the final flavor, creating depth that connects the rich salmon with fresh garnishes.

Heat Control

Maintaining proper pan temperature prevents burning while ensuring proper crust development.

Spice Tips

Pre-toasting spices develops deeper flavors. Adjust heat level by varying cayenne amount.

Selecting Salmon

Choose salmon with vibrant color and firm texture. Fresh fish should have no strong odors.

Advance Prep

Mix spices and sauce up to 72 hours ahead. Store separately in airtight containers.

Service Method

Arrange components buffet-style allowing guests to build custom tacos.

Yummy Blackened Salmon Tacos (Small Batch) Pin it
Yummy Blackened Salmon Tacos (Small Batch) | thefamilycooks.com

The contrast between spiced crust and cool toppings creates the perfect taco experience. This recipe consistently delivers restaurant-quality results at home.

Frequently Asked Questions

→ Can frozen salmon work for these tacos?
It sure can! Just make sure to thaw it completely and pat it dry before seasoning.
→ How spicy will the seasoning be?
It's moderately spicy, but you can adjust the heat by tweaking the cayenne pepper.
→ What size tortillas should I use?
Small fajita tortillas (around 4.5-6.5 inches) work best, but any size will do depending on your preference.
→ Can I prep parts of the dish ahead of time?
You can! Mix the seasoning and spicy mayo beforehand, and chop up the toppings the day before.
→ How can I tell if the salmon is done cooking?
Salmon is ready once it flakes easily when you press a fork into it and has reached 145°F inside.

Bold Salmon Tacos

Zesty blackened salmon tacos seasoned with a blend of spices, served with refreshing slaw, crumbly feta, and spicy lime mayo.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes

Category: Seafood

Difficulty: Intermediate

Cuisine: Mexican and American Blend

Yield: 4 Servings (4 tacos)

Dietary: ~

Ingredients

→ Spicy Rub

01 1/2 teaspoon thyme (dried)
02 1/4 teaspoon garlic powder
03 1/2 teaspoon paprika (smoked)
04 1/4 teaspoon cayenne pepper
05 1/4 teaspoon onion powder
06 1/2 teaspoon kosher salt
07 1/4 teaspoon cumin (ground)

→ Core Ingredients

08 4 small tortillas (fajita-sized)
09 1 cup diced cherry tomatoes
10 2 cups of shredded coleslaw blend
11 A fillet of salmon (10 ounces)
12 1 tablespoon of olive oil
13 1/2 cup of crumbled feta cheese

→ Zesty Mayo Drizzle

14 A quarter cup of mayonnaise
15 1 teaspoon of lime juice (freshly squeezed)
16 1 tablespoon of hot sauce
17 Salt to preference

Instructions

Step 01

Combine your seasoning ingredients in a bowl, then season the fleshy side of your salmon (or both sides if there’s no skin). Drizzle it with olive oil and let it sit at room temp for 10 minutes.

Step 02

In a non-stick skillet over medium heat, add your oil and place the salmon flesh-side down for about 3 minutes. Flip it over and cook for another 2-3 minutes or until cooked how you like it.

Step 03

Let the cooked salmon cool for 4-5 minutes, then break it up into smaller chunks.

Step 04

In a small bowl, stir together the mayo, your favorite hot sauce, and lime juice. Add a pinch of salt to taste.

Step 05

Warm your tortillas, then pile on the salmon chunks, coleslaw, tomatoes, feta, and spoon or drizzle the spicy mayo over top.

Notes

  1. Fajita tortillas are around 4.5 to 6.5 inches in diameter.
  2. You can swap coleslaw mix for any blend of shredded greens.
  3. Optional extras: avocado, green onions, pickled onions, jalapeños, cilantro.

Tools You'll Need

  • A large non-stick frying pan
  • A wide spatula (or one for fish)
  • Mixing bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish
  • Contains eggs
  • Contains dairy
  • Contains wheat

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 273
  • Total Fat: 19 g
  • Total Carbohydrate: 7 g
  • Protein: 18 g