Blackened Salmon Tacos
User Reviews
5
Blackened Salmon Tacos
Description
This recipe uses a spice blend including chili powder, paprika, brown sugar, and several aromatics to season the salmon. The salmon is oiled and coated with the spice mix before cooking in a hot skillet, which quickly creates a blackened crust while cooking the salmon through. Cooking times are short to preserve moisture and prevent overcooking.
After cooking, the salmon is shredded into chunks, which allows for easier eating in tacos. The fish is served on warmed corn tortillas and is suggested to be topped with cilantro lime ranch, corn salsa, and fresh lime juice for added brightness and flavor contrast.
For best results, salmon skin should be placed down on the skillet after the fillet is oiled and seasoned. Adjusting portion sizes of the salmon can help with even cooking. This dish is suitable for a casual meal and can be tailored with toppings according to preference.
Ingredients
- 1 lb salmon
- 3 Tbsp canola oil divided, or avocado oil
- 2 Tbsp all-purpose flour
- 2 1/2 tsp chili powder
- 1 tsp paprika
- 1 tsp brown sugar packed
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper optional
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- corn tortillas
Instructions
- In a small bowl, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
- In a non-stick skillet over medium-high heat 2 tbsp of canola or avocado oil.
- Add the remaining 1 tablespoon of oil on the salmon fillets and rub the spice mixture on both sides of the salmon.
- Place coated salmon in preheated skillet and cook 4-5 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Note: If using salmon with skin on, place the non-skin side on first on the skillet.
- Once it's cooked through, shred the salmon into chunks with a fork. You can do this on the skillet or on a separate bowl.
- Serve hot on warm corn tortillas and top with Cilantro Lime Ranch, Corn Salsa, and lime juice. Enjoy!!!
Notes
- Place the non-skin side of salmon in the skillet first if skin is attached.
- Use one pound of salmon, slicing large fillets into smaller pieces for even cooking.
- Calories counted exclude tortillas and toppings for accurate tracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 62mg | 21% |
| Sodium | 245mg | 10% |
| Potassium | 478mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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