Blackened Salmon Tacos With An Avocado Tomatillo Salsa
June 05, 20203 min read
This salmon taco recipe is straightforward to make, and it's a much healthier dish than steak tacos or tacos al pastor, as the salmon fish tacos are much lower in saturated fats and cholesterol. But that doesn't mean that salmon tacos are any less flavorful than the meat equivalents. We've paired this delicious seared fish with a fresh and zesty salad and a creamy salsa made from tomatillos and avocado.
Of course, if you want your salmon tacos to be the real deal, there's no substitute for making your own flour tortillas to serve them with. The traditional method is to use a taco press to ensure the dough is uniformly thick, and then toast in a hot skillet or pan. For further guidance, check out our recipe for homemade tortillas.
How to make Blackened Salmon Tacos
Makes 8 tacos
1 tbs paprika
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
1 tsp kosher salt
4 six-ounce portions of salmon, filleted with skin-on
2 tbs oil
8 flour tortillas (one per salmon taco)
2 cups of romaine lettuce, shredded
1 cup of diced tomatoes
1/2 cup of diced red onion
2 tbs cilantro, minced (to garnish the salmon tacos)
1/4 cup of avocado tomatillo salsa or sour cream (to top the salmon tacos)
1 lime cut into small wedges
Start by making the blackened salmon. Combine all of the spices from the list above in a mixing bowl, and then spread the spice mix out onto a large plate.
Pat the portions of salmon down with kitchen paper, so that they are damp rather than wet. (This will help ensure that the correct amount of the spice mixture sticks to each piece of fish.)
Take each salmon piece and press it down on the plate containing the spice mix, one side after another, until the surface of the fish is evenly coated with the spices.
Heat a large skillet pan on the stovetop over medium heat, coating it with the oil.
Once the oil has thinned, add the pieces of spiced salmon, flesh side down, and cook for 2-3 minutes. Then flip each fillet over so that it is skin-side down, and cook for another 2-3 min, or until the skin is nicely crisped.
Remove the salmon from the pan once it is cooked through and leave to cool.
Use a fork to break it roughly into chunks. (You can discard the skin if you wish, or you can chop it into small pieces to add to the salmon fish tacos later.)
If you're making your own tortillas for the salmon tacos, be sure to char them slightly in the pan, or for store-bought tortillas, char them over an open gas flame on the stovetop if you have one. It only takes 10-20 sec per side to develop a few black spots around the edges (you don't want to toast the whole tortilla).
Assemble the salmon fish tacos by laying out each tortilla on a plate and topping it with a portion of shredded lettuce, some chopped tomato, grated onions, and around half the salmon meat from one fillet. Drizzle over some lime juice and sprinkle on some finely chopped cilantro.
Top the salmon tacos with a generous serving of soured cream or the avocado and tomatillo salsa.
Serve the blackened salmon tacos with an extra side of a dressed salad, hot sauce, and guacamole.
With this recipe, you will have all of the neighbors at your door wanting to try the food that smells so good!