Description
Delicious blackened salmon tacos packed with flavor and topped with fresh ingredients for a quick and healthy meal.
Ingredients
- 10 ounces salmon fillet (or two 4-5 ounce fillets)
- 1 tablespoon olive oil (or avocado oil)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 4 pieces fajita-sized tortillas (warmed)
- 2 cups shredded coleslaw mix
- 1/2 cup crumbled feta cheese
- 1 cup chopped cherry tomatoes
- 1/4 cup mayonnaise
- 1 tablespoon hot sauce
- 1 teaspoon fresh lime juice (or to taste)
- Salt (to taste)
Instructions
- Combine the blackened seasoning ingredients in a small bowl, stirring until well blended.
- Sprinkle the seasoning over the flesh side of the salmon fillet. If using skinless salmon, season both sides.
- Drizzle olive oil over the seasoned salmon and let it rest at room temperature for about ten minutes.
- Heat a large non-stick pan over medium heat. Add olive oil and allow it to heat up. Swirl to coat the pan, then add the salmon fillet flesh-side down.
- Cook for about three minutes, then gently flip the salmon and cook for an additional 2-3 minutes, or until cooked to your liking.
- Transfer the cooked salmon to a plate and let it rest for 4-5 minutes. Flake the salmon into bite-sized pieces.
- In a small bowl, mix together mayonnaise, hot sauce, and lime juice until well combined. Adjust salt if needed.
- Warm the tortillas, filling them with flaked salmon. Top each taco with shredded coleslaw mix, crumbled feta cheese, and chopped cherry tomatoes. Drizzle with the spicy mayo and enjoy!
Notes
For added depth of flavor, allow the seasoned salmon to marinate for up to 30 minutes before cooking.