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Blackened Salmon Tacos

Blackened salmon tacos with avocado crema in a close up food photo
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The smoky heat of blackened salmon finds its perfect match in a cool, creamy avocado crema and sharp, tangy pickled red onion. Together, they create a balanced bite that makes these tacos an unforgettable meal. It is a vibrant dinner that comes together in under 30 minutes.

Ingredients

Scale
  • 1.5 lbs salmon fillets, skin removed, cut into 1-inch wide strips
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil or avocado oil
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup warm water
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 2 ripe avocados
  • 1/2 cup sour cream or plain Greek yogurt
  • Juice of 1 lime
  • 1/4 cup fresh cilantro
  • 1 clove garlic
  • Salt to taste
  • 8-10 small corn or flour tortillas, warmed
  • 2 cups shredded cabbage or lettuce
  • Fresh cilantro leaves
  • Lime wedges

Instructions

  1. Make the quick pickled onions. Thinly slice the red onion. In a jar or bowl, combine apple cider vinegar, warm water, sugar, and 1 tsp salt. Stir until sugar dissolves, then submerge the onion slices. Set aside.
  2. Make the avocado crema. In a blender or food processor, combine avocados, sour cream, lime juice, 1/4 cup cilantro, 1 clove garlic, and salt. Blend until smooth and creamy. Set aside.
  3. Season the salmon. Pat salmon strips completely dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, cayenne, 1 tsp salt, and black pepper. Generously coat each piece of salmon on all sides with the spice mixture. Let sit for 5 minutes.
  4. Cook the salmon. Heat a large cast-iron or heavy-bottomed pan over medium-high heat. Add oil. Once oil is shimmering hot, add salmon strips in a single layer (cook in batches if needed). Cook for 3-4 minutes per side, until a dark crust forms and salmon flakes easily.
  5. Warm the tortillas and assemble. Warm tortillas over a low gas flame, in a dry skillet, or wrapped in a damp towel in the microwave. Spread avocado crema on a warm tortilla. Add shredded cabbage, a piece of blackened salmon, pickled red onions, and fresh cilantro leaves. Serve immediately with lime wedges.

Notes

For a dairy-free crema, blend avocados with lime juice, cilantro, garlic, and a splash of water. Ensure the pan is hot and the salmon is dry before cooking to get a proper sear. Do not overcrowd the pan. Leftover pickled onions keep in the fridge for up to 2 weeks.

Nutrition

Find it online: https://harmonymeal.com/blackened-salmon-tacos/