Print

Blackened Salmon Tacos Recipe with Easy Zesty Cilantro Lime Slaw

blackened salmon tacos - featured image
Print Recipe

Quick and flavorful blackened salmon tacos paired with a fresh, tangy cilantro lime slaw that balances smoky spice with bright crunch. Perfect for a fast, satisfying weeknight meal.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each), skin removed
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1–2 tablespoons olive oil or avocado oil
  • 3 cups finely shredded green cabbage (about 225g)
  • 1 cup shredded carrots (about 100g)
  • ½ cup chopped fresh cilantro (about 15g)
  • Juice of 2 limes
  • ¼ cup mayonnaise (60ml) or Greek yogurt as a lighter option
  • 1 tablespoon honey or agave syrup
  • Salt and pepper to taste
  • 8–10 small corn or flour tortillas
  • Optional toppings: sliced avocado, pickled jalapeños, crumbled queso fresco, lime wedges

Instructions

  1. Prepare the blackening spice mix by combining smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper in a small bowl. Mix well.
  2. Pat salmon fillets dry with paper towels. Generously sprinkle the blackening spice on all sides, pressing gently to adhere. Set aside.
  3. Make the cilantro lime slaw by combining shredded cabbage, shredded carrots, and chopped cilantro in a large bowl. In a separate bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Pour dressing over veggies and toss to combine. Cover and refrigerate if making ahead.
  4. Heat oil in a cast iron skillet over medium-high heat until shimmering but not smoking. Place salmon fillets in the pan and cook without moving for 3-4 minutes until a dark crust forms. Flip gently and cook another 3-4 minutes until salmon flakes easily but remains moist.
  5. Warm tortillas in a dry skillet or wrapped in foil in a low oven (around 300°F) for 5 minutes until pliable.
  6. Flake cooked salmon into bite-sized pieces. Assemble tacos by placing salmon on tortillas, topping with cilantro lime slaw, and adding optional toppings. Serve immediately with lime wedges.

Notes

Use a well-seasoned cast iron skillet for best crust. Do not overcrowd the pan. Pat salmon dry before seasoning. Adjust cayenne pepper to control heat. Slaw can be made a day ahead and refrigerated. Warm tortillas before assembling to prevent cracking. Reheat leftover salmon gently in a skillet to preserve crust.

Nutrition

Keywords: blackened salmon tacos, cilantro lime slaw, quick dinner, easy tacos, seafood tacos, healthy tacos, weeknight meal

Find it online: https://realityeats.com/blackened-salmon-tacos-recipe-with-easy-zesty-cilantro-lime-slaw/