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These blackened salmon tacos are the perfect addition to your next taco Tuesday! Seasoned salmon is topped with the most delicious kiwi pepper salsa for a wonderfully falvorful bite. Quick and easy to make, they’re ready to serve in just 20 minutes.
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These Mexican inspired tacos are bursting with flavor! High in protein and low in fat and calories, they’re tacos you can feel good about eating! They’re super easy to make and the blackened salmon is a real treat!
Top these salmon tacos off with some delicious avocado crema for a really easy weeknight meal.
What is blackened seasoning?
It’s so easy to make up your own blackened seasoning for this recipe, no need to buy store bought. It’s a mix of herbs and spices that packs a bit of heat and so much depth. It’s perfect for tacos! The Spices you will need are:
- Thyme
- Cumin
- Onion Powder
- Garlic Powder
- Black pepper and salt
How To Make Blackened Salmon Tacos
- Mix spices in a small bowl. Coat the salmon filets on each side (on the flesh side only if it has skin on) with the spice mixture.
- Heat oil in a large cast iron skillet, and cook salmon about 3 minutes on each side, until it’s cooked through and flakes. Shred salmon into large chunks.
- Mix all of the salsa ingredients in a small mixing bowl, and season with salt and black pepper to taste.
- Fill each tortilla with salmon chunks (about 1/3 of each salmon fillet), top with Kiwi Pepper salsa, and about 1-2 Tbsp of the avocado crema.
Can you use frozen salmon?
I prefer to use fresh salmon fillets for this recipe, but you can use frozen if that’s what you have. If you do use frozen, make sure that they are fully defrosted and patted dry before you add the seasoning.
Can you make salmon tacos ahead of time?
You can certainly get ahead of things with these tacos by making the avocado crema and salsa ahead of time. The crema and salsa will keep in the fridge for up to 2 days. This salmon is best served while it is still warm, but if you have any leftovers you can keep it for 3 days and use it to top salads.
What do you serve with blackened salmon tacos?
Most of the time I just serve these tacos just as they are. They’re filling and bursting with flavor. If you like, you can serve them with sides like Mexican rice, guacamole or a fresh green salad.
Fish Tacos With Salsa
The blackened salmon in these tacos is so delicious, but the kiwi pepper salsa really elevates them! It’s just on the right side of being sweet, without being overpowering. It really helps to balance out the flavors from the blackened seasoning.
Recipe Tips and Notes
- Take care not to overcook the salmon. It will only need about 3 minutes on each side.
- You can use your favorite tortillas for the tacos. I like to use corn, but you can use flour or gluten-free. I like to warm the tacos in a skillet on the cooktop for a few seconds each to make them soft and pliable.
More Salmon Recipes
- Smoked Salmon Cucumber Bites
- Salmon Quinoa Kale Salad
- Honey Sriracha Salmon
- Maple Walnut Crusted Salmon
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Blackened Salmon Tacos with Kiwi Pepper Salsa
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Ingredients
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 2 salmon filets
- 2 Tablespoon olive oil
- 6 small tortillas
- 1 cup avocado crema
Kiwi Pepper Salsa
- 1 red bell pepper, finely chopped
- 3 kiwis, diced
- ¼ cup chopped red onion, finely chopped
- 2 Tablespoon lime juice
- 2 Tablespoon chopped fresh cilantro
- salt and fresh black pepper
Instructions
To Make Blackened Salmon
- Mix spices in a small bowl. Coat the salmon filets on each side (on the flesh side only if it has skin on) with the spice mixture.
- Heat oil in a large cast iron skillet, and cook salmon about 3 minutes on each side, until it’s cooked through and flakes. Shred salmon into large chunks.
To Make Kiwi Pepper Salsa
- Mix all ingredients in a small mixing bowl, and season with salt and black pepper to taste.
- To Assemble the Salmon Tacos
- Fill each tortilla with salmon chunks (about 1/3 of each salmon fillet), top with Kiwi Pepper salsa, and about 1-2 Tbsp of the avocado crema.
Video
Notes
- 1 serving = 1 taco
- Take care not to overcook the salmon. It will only need about 3 minutes on each side.
- You can use your favorite tortillas for the tacos. I like to use corn, but you can use flour or gluten-free. I like to warm the tacos in the oven for a few minutes to make them soft and pliable.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
I love tacos, especially seafood tacos. These salmon tacos are delicious and the kiwi pepper salsa adds a whole new level of flavor.
These look like just my kind of meal. Love 20 minute meals – perfect for mid-week dinners. Will be pinning for later.
I love recipes that can be made with ingredients that you just always always know are in your pantry! These look so fresh and tasty!
These look delicious and I love that they are ready in 20 minutes. Perfect weeknight meal!
I am a sucker to tacos of any shape, size, or flavor! These make me feel like I am getting an added healthy benefit with the salmon while indulging in my favorite food! No regrets!
Tacos every day all dayyy. Especially when they’re this quick and easy, why eat anything else? 😉
I love tacos and can eat them 24×7 !!! Seriously, these look so easy and delicious that I’m surely gonna try them over the coming weekend.
This is a new favorite that I’ll be making regularly for sure! Thanks!
I have never seen blackened salmon tacos before, they sound absolutely incredible – especially topped with that scrumptious kiwi pepper salsa!