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Blackened Salmon Tacos with Cilantro Lime Slaw

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salmon Recipes
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Blackened Salmon:
  • 1 lb (450 g) salmon fillet, skin removed
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper (adjust for spice preference)
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1–2 tbsp olive oil or butter for cooking
  • For the Cilantro Lime Slaw:
  • 2 cups shredded cabbage (green or purple)
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp lime juice
  • 1 tbsp olive oil or mayonnaise
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For Assembly:
  • 8 small corn or flour tortillas
  • Optional toppings: avocado slices, pickled red onions, sliced jalapeños, lime wedges

Instructions
 

  • Step 1: Prepare the Blackening Seasoning: In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper. Pat salmon dry with a paper towel and rub the spice mixture evenly over both sides.
  • Step 2: Make the Cilantro Lime Slaw: In a medium bowl, combine shredded cabbage, chopped cilantro, lime juice, and olive oil (or mayonnaise). Season with salt and black pepper. Toss well and set aside.
  • Step 3: Cook the Salmon: Heat olive oil or butter in a nonstick skillet over medium-high heat. Add salmon and sear for 3–4 minutes per side, until blackened on the outside and cooked through. Remove from heat and let rest for 2 minutes, then flake into bite-sized pieces.
  • Step 4: Warm the Tortillas: Heat tortillas in a dry skillet, oven, or microwave until warm and pliable.
  • Step 5: Assemble the Tacos: Place flaked salmon on each tortilla. Top with cilantro lime slaw and optional avocado slices, pickled onions, or jalapeños. Serve immediately with lime wedges.