Pin it
Tender blackened salmon sits in warm tortillas, making the perfect mix of smoky spice and cool toppings. The well-seasoned fish breaks apart easily, while crunchy slaw and smooth sauce add different textures that make these tacos stand out from regular fish tacos.
I came across this idea during a beach trip and have tweaked it through many family meals. The mix of blackened spices and fresh garnishes always gets compliments from friends while being quick enough for busy weeknights.
Key Ingredients
- Salmon: Go for middle portions with vibrant color and sturdy feel. Wild-caught tastes way better.
- Smoked Paprika: Makes up the main part of blackening mix. Look for Spanish kinds for better taste.
- Fresh Lime: Needed for both the sauce and finishing touch. Pick ones that feel heavy and smell nice.
- Mayonnaise: Regular fat content makes the best sauce starter. Try Duke's brand for extra tang.
- Tortillas: Corn gives a more traditional taste, but flour works too. Stick with the 6-inch ones.
- Coleslaw Mix: Crispy, fresh cabbage blend adds needed crunch and lightness.
Step-by-Step Guide
- Mix Your Spices Right:
- Mix all spices in a tiny bowl, crushing any lumps with your fingertips. Lightly toast in a dry skillet until you can smell them, about 30 seconds, always moving them around. This wakes up the flavors.
- Get Your Salmon Ready:
- Wipe salmon completely dry using paper towels. Make small cuts on skin in a criss-cross way if skin is still on. Brush with oil first, then add spices, gently pushing them on. Wait 10 minutes so flavors sink in.
- Get the Blackening Just Right:
- Heat your pan until water drops bounce on it. Put salmon pretty side down, softly pressing for full contact. Don't move it until spices darken and form a crust. Only flip one time.
- Whip Up Tasty Spicy Mayo:
- Stir mayo until creamy before slowly adding hot sauce. Put lime juice in last, tasting as you go. Sauce should be thick but drizzable. Only add salt after everything else is mixed in.
- Put Tacos Together Carefully:
- Heat tortillas in dry pan until soft but not crunchy. Put slaw down first to soak up juices, then salmon, being careful not to overstuff. Top with tomatoes, cheese, and drizzle sauce in that order.
Pin it
The smoked paprika really makes this dish special. Its rich, layered flavor connects the meaty salmon with the bright toppings, making every bite feel just right.
Heat Control
Getting it right depends on proper skillet heat. Too hot will burn your spices, not hot enough won't give you that nice crust.
Spice Tips
Give spices a quick toast before mixing for better flavor. Add cayenne little by little to get the heat just right.
Picking Good Fish
Choose salmon that feels firm and smells like the ocean. Stay away from pieces with white lines or strong fishy smell.
Prep Ahead
Mix spices and sauce up to three days early. Keep them in sealed containers.
How To Serve
Let everyone build their own tacos for the best temperature and personal touch.
Pin it
After making these tacos countless times, I've learned that balancing the bold spicy crust with cool, fresh toppings is what makes them special. This combo creates a dinner that's now constantly asked for in our home.
Frequently Asked Questions
- → Can I use frozen salmon?
- Definitely! Just thaw it fully and dry it off before seasoning.
- → How much heat does it have?
- It's medium spicy, but you can dial it up or down with the cayenne.
- → What tortillas are ideal?
- Small fajita tortillas (4.5-6.5 inches) work best, but use the size you prefer.
- → Can I prep components early?
- Yep! You can mix the spices and mayo ahead and chop your toppings a day before.
- → How do I tell when salmon’s ready?
- When it’s flaky with a fork and hits 145°F inside.