Blackened Salmon Tacos

There’s something magical about the combination of flavors in Blackened Salmon Tacos. Picture this: a sunny summer day, friends gathered around the grill, and the aroma of spices filling the air. I remember the first time I made these tacos, and how everyone couldn’t resist coming back for seconds. The crispy, blackened salmon pairs perfectly with the refreshing cucumber salsa and zesty jalapeno aioli. It’s as if each bite transports you to a coastal paradise, where you can hear the waves crashing and feel the warm breeze. Whether you’re hosting a gathering or just craving something delicious and easy, these tacos are a must-try!

Essential Ingredients for Blackened Salmon Tacos

For these Blackened Salmon Tacos, we’re using a blend of fresh ingredients that not only taste amazing together but also bring a vibrant color to the plate. Each component adds its unique flavor, creating a delicious harmony that will impress anyone who takes a bite. Let’s dive into what you’ll need for this recipe.

• 1 pound cucumbers, finely diced
• 2 scallions, thinly sliced
• 1 jalapeno, ribs and seeds removed, minced
• 2 tablespoons finely chopped cilantro
• 3 tablespoons fresh lime juice
• 2 teaspoons honey or cane sugar
• 1/2 teaspoon sea salt
• 1 cup mayonnaise
• 1 jalapeno, ribs and seeds removed, roughly chopped
• 1 garlic clove
• 2 tablespoons fresh lime juice
• 1/4 teaspoon sea salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 2 pounds salmon fillets
• Olive oil
• Sea salt
• 12 corn tortillas
• 1 cup shredded red cabbage for serving
• 1 lime, cut into wedges, for serving

The Process for Making Blackened Salmon Tacos

Making Blackened Salmon Tacos is a delightful experience that fills your kitchen with incredible aromas. The steps are simple yet rewarding, allowing you to create a dish that feels fancy without being too complicated. Let’s get into it!

1. Make the salsa: In a medium mixing bowl, combine the cucumber, scallions, jalapeno, cilantro, lime juice, honey, and salt. Toss everything together until well coated and vibrant. Set aside to allow the flavors to meld.
2. Make the aioli: In a small food processor or blender, combine the mayonnaise, jalapeno, garlic, lime juice, and sea salt. Puree until smooth, then transfer to a serving bowl. Cover with plastic wrap and let it chill in the fridge.
3. Prepare the salmon: Preheat your broiler. In a small mixing bowl, stir together the cumin, paprika, chili powder, and cayenne. On a parchment-lined baking sheet, arrange the salmon skin-side down. Drizzle with olive oil and season generously with sea salt, using your fingers to coat the skin thoroughly. Sprinkle the spice mixture evenly over the fillets.
4. Broil the salmon: Transfer the baking sheet to the oven and broil for about 5 minutes, or until the top of the salmon is nicely blackened and the meat is cooked to medium. Keep an eye on it, as broiling can get intense! Once done, set aside to cool.
5. Warm the tortillas: Meanwhile, wrap the tortillas in foil and transfer them to a 350-degree oven. Warm them through for about 10 to 15 minutes until soft and pliable.
6. Assemble the tacos: Using two forks, flake apart the cooled salmon into bite-sized pieces. Discard the skin. Now, stuff each warm tortilla with a layer of cabbage followed by the salmon. Top with the cucumber salsa and drizzle generously with the jalapeno aioli.
7. Serve: Serve your delicious tacos alongside extra lime wedges and cilantro leaves for garnish, enjoying the vibrant flavors!

Helpful Hints

Here are some practical tips to ensure your Blackened Salmon Tacos turn out perfectly every time. These will help you elevate your cooking skills and impress your guests!

• Storage: Store any leftover tacos in an airtight container in the refrigerator. Consume within 2 to 3 days for the best quality.
• Freezing: If you have extra salmon, you can freeze it for later. Just be sure to wrap it tightly to avoid freezer burn.
• Pairing: These tacos are fantastic with a side of black beans or a fresh salad for a light meal.
• Low FODMAP option: To make this low FODMAP, simply omit the garlic and use only the green parts of the scallions.
• Serving size: These tacos are filling, so a good serving is usually 2 to 3 tacos per person, depending on their appetite!

Side Dish Ideas for Blackened Salmon Tacos

When serving your Blackened Salmon Tacos, consider these delicious side dishes to complete your meal:

• Fresh Salad: A crisp green salad with a lemon vinaigrette pairs beautifully, adding a refreshing crunch.
• Mexican Street Corn: Grilled corn with lime, chili powder, and cheese makes a fantastic side that complements the flavors of the tacos.
• Guacamole: Creamy guacamole adds a rich texture and balances the spice of the jalapeno aioli.
• Rice: Cilantro lime rice is a great option, absorbing the flavors and making the meal heartier.
• Chips and Salsa: Serve with tortilla chips and a variety of salsas for dipping while your guests await their tacos.
• Grilled Vegetables: Mix in some grilled veggies for a colorful and nutritious side that adds a smoky flavor to your meal.

FAQ

Conclusion

The Blackened Salmon Tacos are a perfect blend of flavors and textures, making them a standout dish at any gathering. I encourage you to try this recipe and experience the joy it brings. It’s not just about the food; it’s about the memories and connections made around the table. So gather your friends, fire up the grill, and enjoy every delicious bite!

Blackened Salmon Tacos

The ultimate summer dish, Blackened Salmon Tacos are a flavorful way to enjoy grilled fish. Bursting with fresh ingredients like cucumber salsa and zesty jalapeno aioli, these tacos are perfect for any gathering. Make them tonight for a quick and satisfying meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound cucumbers finely diced
• 2 scallions thinly sliced
• 1 jalapeno ribs and seeds removed, minced
• 2 tablespoons cilantro finely chopped
• 3 tablespoons lime juice fresh
• 2 teaspoons honey or cane sugar
• 1/2 teaspoon sea salt
• 1 cup mayonnaise
• 1 jalapeno ribs and seeds removed, roughly chopped
• 1 garlic clove
• 2 tablespoons lime juice fresh
• 1/4 teaspoon sea salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 2 pounds salmon fillets I used wild sockeye
• Olive oil
• Sea salt
• 12 corn tortillas
• 1 cup shredded red cabbage for serving
• 1 lime cut into wedges, for serving

Equipment

• Oven
• Mixing Bowl
• Chef's Knife
• Blender
• Food Processor
• Frying Pan
• Wooden Spoon
• Cutting Board

Method

 

1. Make the salsa: in a medium mixing bowl, combine the cucumber, scallions, jalapeno, cilantro, lime juice, honey and salt. Toss to coat and set aside.
2. Make the aioli: in a small food processor or blender, combine the mayonnaise, jalapeno, garlic, lime juice, and sea salt. Puree until smooth. Transfer to a serving bowl and set aside covered with plastic wrap.
3. Make the salmon: preheat the broiler. In a small mixing bowl, stir together the cumin, paprika, chili powder, and cayenne. On parchment-lined baking sheet, arrange the salmon skin-side down. Drizzle the fillets with olive oil and season generously with sea salt, using your fingers to coat the skin thoroughly. Sprinkle the spice mixture evenly over the fillets. Transfer the pan to the oven and broil for 5 minutes, or until the top of the salmon is blackened and the meat is cooked to medium. Set aside to cool.
4. Meanwhile, wrap the tortillas in foil and transfer to a 350 degree oven to warm through.
5. Assemble the tacos: with two forks, flake apart the salmon into bite-sized pieces. Discard the skin. Stuff each warm tortilla with a layer of cabbage and salmon and garnish with the cucumber salsa and jalapeno aioli. Serve alongside extra lime wedges and cilantro leaves.

Notes

• Tip 1: To make this low FODMAP, simply omit the garlic and use green parts of the scallions only.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!