Smoky Blackened Salmon Tacos

Name: Smoky Blackened Salmon Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 4 teaspoon smoked paprika; 4 teaspoon paprika; 2 teaspoon cumin; 1 teaspoon salt; 1 teaspoon pepper; dash of cayenne pepper; 2 tablespoon olive oil; 4 fresh skinless salmon fillets; ¼ cup water; 2 avocado; 2 tablespoon lime juice; pinch of salt; 8 flour tortillas; 1 red chilli; ¼ red onion; 2 bunches of cilantro; ½ cup sour cream

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Optional Marinade time
1 hr
Total Time
20 mins
Servings
4
Calories
726 kcal
Course
Main Course
Cuisine
Mexican

Smoky Blackened Salmon Tacos

Carmen Warren

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These Smoky Blackened Salmon Tacos are the BEST fish tacos going! They are so easy, tasty and and packed full of fresh flavors. They are also super healthy! The flour tortilla is spread with sour cream, avocado and delicious blackened salmon. The perfect dish for taco Tuesday.

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Ingredients

Servings

Blackened Seasoning

4 teaspoon smoked paprika
4 teaspoon paprika
2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
dash of cayenne pepper
2 tablespoon olive oil

For the Salmon Tacos

4 fresh skinless salmon fillets about 5oz/150g each
¼ cup water
2 avocado
2 tablespoon lime juice
pinch of salt
8 flour tortillas
1 red chilli
¼ red onion
2 bunches of cilantro
½ cup sour cream

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Instructions

Measaure the paprika, smoked paprika, cumin, salt, pepper and cayenne pepper into a zip lock bag and shake gently to combine. Then pour in the oil and smoosh it about until you have a thick spice paste.
Add the salmon fillets to the bag and turn them gently until they are well coated in the spices.
Cook straight away or store the bag in the fridge until needed. An hour is enough, but up to 8 hours.
When you are ready to eat, peel and roughly chop the avocado. Then add it to a bowl with the lime juice, salt and finely chopped red onion. Allow to sit whilst you cook the salmon.
Place a non-stick frying pan over a high heat and allow it to get very hot. Add the salmon and cook on one side until it is crispy and starting to blacken, about 3 minutes.
Flip the salmon and cook for a minute. With the heat still on high, add the water and place a lid over the salmon. Cook for 3 minutes until cooked to a medium rare (add an extra 2 minutes if you like your salmon well done)
Divide the avocado between the tortilla wraps. Flake the salmon over the avocado.
Add slices of red chilli, a good handful of coriander per wrap and dollop on a tablespoon of sour cream.
Serve warm with extra lime wedges.

Notes

You can add additional herbs and spices to your blackening spice rub:
1 teaspoon Chipotle powder
1 teaspoon Thyme
½ teaspoon Chili powder
1 teaspoon Oregano
2 teaspoon Onion Powder

Nutrition Information

Show Details

Calories 726kcal (36%) Carbohydrates 45g (15%) Protein 42g (84%) Fat 43g (66%) Saturated Fat 9g (45%) Cholesterol 108mg (36%) Sodium 1105mg (46%) Potassium 1614mg (46%) Fiber 10g (40%) Sugar 5g (10%) Vitamin A 2700IU (54%) Vitamin C 29.5mg (33%) Calcium 147mg (15%) Iron 5.7mg (32%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 726 kcal

% Daily Value*

Calories	726kcal	36%
Carbohydrates	45g	15%
Protein	42g	84%
Fat	43g	66%
Saturated Fat	9g	45%
Cholesterol	108mg	36%
Sodium	1105mg	46%
Potassium	1614mg	34%
Fiber	10g	40%
Sugar	5g	10%
Vitamin A	2700IU	54%
Vitamin C	29.5mg	33%
Calcium	147mg	15%
Iron	5.7mg	32%