Blackened Salmon Tacos
A quick and delicious meal with a flavorful blackened salmon topping.
Equipment
- Non-stick pan
- Fish spatula
- Small bowl
- Large plate
Ingredients
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Kosher salt or 1/4 teaspoon sea salt
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Dried thyme
- 1/4 teaspoon Cayenne pepper
- 1/4 teaspoon Ground cumin
- 10 ounces Salmon fillet or two 4-5 ounce fillets
- 1 tablespoon Olive oil or avocado oil
- 4 pieces Fajita-sized tortillas warmed
- 2 cups Shredded coleslaw mix
- 1/2 cup Crumbled feta cheese
- 1 cup Chopped cherry tomatoes
- 1/4 cup Mayonnaise
- 1 tablespoon Hot sauce
- 1 teaspoon Fresh lime juice or to taste
- Salt to taste
Instructions
- Combine the blackened seasoning ingredients in a small bowl and stir until well blended. Sprinkle the seasoning over the flesh side of the salmon fillet. If using skinless salmon, season both sides. Drizzle with a little olive oil and let the salmon rest at room temperature for about ten minutes.
- Heat a large non-stick pan over medium heat. Add the olive oil and let it heat up. Swirl the oil to coat the pan, then add the salmon fillet flesh-side down. Cook for about three minutes, then gently flip the salmon using a fish spatula. Cook for another 2-3 minutes, or until cooked to your liking.
- Transfer the cooked salmon to a plate and let it rest for 4-5 minutes. Flake the salmon into bite-sized pieces.
- In a small bowl, mix together the mayonnaise, hot sauce, and lime juice until well combined. Taste and season with salt if needed.
- Warm the tortillas and fill them with flaked salmon. Top each taco with shredded coleslaw mix, crumbled feta cheese, and chopped cherry tomatoes. Drizzle with spicy mayo and enjoy!
Notes
For extra heat, adjust the amount of hot sauce or cayenne pepper in the spicy mayo.