Blackened Salmon Tacos with Pineapple Avocado Salsa
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 mins
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Total Time
16 mins
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Servings
4
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Calories
478 kcal
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Course
Main Course
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Cuisine
Mexican, International
Blackened Salmon Tacos with Pineapple Avocado Salsa
Description
This recipe applies a blackening mix of paprika, cumin, thyme, onion and garlic powders, salt, and pepper to salmon filets, which are then cooked in a very hot cast iron skillet until flaky. The technique creates a seasoned crust on the fish while keeping the flesh tender inside. Salmon can be cooked with skin on or off depending on preference, with drying the fish first recommended to prevent sogginess.
The pineapple avocado salsa combines fresh pineapple, avocado, red bell pepper, red onion, lime juice, cilantro, salt, pepper, and olive oil. The mixture is vibrant and tangy, with lime juice helping slow avocado browning if prepared ahead. This fresh salsa complements the spicy salmon well.
Each gluten-free tortilla is filled with a portion of shredded blackened salmon, topped with salsa and a spoonful of plain Greek yogurt to add creaminess and balance heat. These tacos make a balanced meal with contrasting textures and flavors—spicy, sweet, creamy, and fresh.
Salmon fillets can be cooked with the skin on for easier handling or removed to maximize blackened crust contact. Keeping the skillet hot ensures proper searing and flavor development. Salsa can be made hours before serving and refrigerated, making them convenient for meal prep.
Ingredients
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon thyme dried
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 salmon filets
- 1 cup Greek yogurt FAGE Total 0%, plain
- 8 gluten-free tortillas
Pineapple Avocado Salsa
- 1 avocado cut in small cubes
- 1 cup pineapple cut in small cubes
- ½ red bell pepper cut in small cubes
- ¼ red onion finely chopped
- 2 Tablespoon lime juice juice of 1 lime
- 2 Tablespoon cilantro fresh, chopped
- salt fresh black pepper
- black pepper fresh black pepper
- 1 Tablespoon olive oil
Instructions
To Make Blackened Salmon
- Mix spices in a small bowl. Coat the salmon filets on each side (on the flesh side only if it has skin on) with the spice mixture.
- Heat oil in a large cast iron skillet, and cook salmon about 3 minutes on each side, until it's cooked through and flakes. Shred salmon into large chunks.
To Make Pineapple Avocado Salsa
- Mix all ingredients in a small mixing bowl, and season with salt and black pepper to taste.
To Assemble the Tacos
- Fill each tortilla with salmon chunks (about 1/3 of each salmon fillet), top with pineapple avocado salsa, and about 1-2 Tbsp of the yogurt.
Notes
- Blackened salmon may be cooked with skin on or off according to preference.
- Pat salmon dry before seasoning to remove excess moisture and promote better crust formation.
- Use a very hot cast iron skillet for best blackening results.
- Pineapple avocado salsa can be prepared several hours ahead; lime juice helps prevent avocado browning.
- Serve the tacos shortly after assembling for best texture of the tortillas and fresh toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 28g | 56% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 764mg | 32% |
| Potassium | 930mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 46.5mg | 52% |
| Calcium | 150mg | 15% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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