5 from 33 votes
Blackened Salmon Tacos with Pineapple Avocado Salsa
Blackened Salmon Tacos feature salmon filets coated with a bold spice blend and seared in a hot cast iron skillet for a flavorful crust. The salmon is shredded and served in gluten-free tortillas topped with a fresh pineapple avocado salsa and a dollop of plain Greek yogurt. This combination balances smoky, spiced fish with bright, creamy salsa components for a satisfying taco experience.
Prep Time
15 mins
Cook Time
6 mins
Total Time
16 mins
Servings:
4
Calories:
478 kcal
Course:
Main Course
Cuisine:
Mexican, International
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 478
% 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.