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–+ servings
Three fully loaded Blackened Salmon Tacos topped with creamy sauce and served with lime wedges.

Blackened Salmon Tacos

These Blackened Salmon Tacos offer a flavorful and healthy twist on a classic. They feature spicy, flaky salmon, a vibrant slaw, and a zesty lime crema, all served in warm tortillas. This recipe is perfect for a weeknight meal or for impressing guests.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Slaw
  • 2 cups very finely shredded red cabbage
  • 2 cups very finely shredded green cabbage
  • 1 tbsp finely chopped fresh oregano leaves or 1 tsp dried
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh lemon juice
  • 1 serrano pepper very thinly sliced
  • 1 Pinch Salt
  • 1 Pinch Pepper
For the Aioli
  • 3 tbsp mayonnaise homemade preferred
  • 1 tbsp lime juice
  • 2 tsp hot sauce e.g., El Yucateco
For the Salmon
  • 1 lb salmon skin removed, cut into 2-inch strips
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup panko breadcrumbs gluten-free option available
  • 1/4 cup olive oil
  • 1 egg
For the Tacos
  • 8 tortillas e.g., Siete Grain-Free Cassava Tacos
  • cilantro finely chopped
  • 1 lime cut into wedges

Equipment

  • Large bowl
  • Small bowl
  • large nonstick skillet
  • Paper towel-lined plate
  • Towel
  • Stainless steel skillet

Method
 

  1. For the Slaw: In a large bowl, combine red cabbage, green cabbage, oregano, olive oil, lime juice, lemon juice, serrano pepper, salt, and pepper. Toss until well combined. Set aside.
  2. Prepare the Aioli: In a small bowl, combine mayonnaise, lime juice, and hot sauce. Stir until smooth. Set aside.
  3. For the Salmon: In a small bowl, combine cayenne pepper, thyme, paprika, garlic powder, kosher salt, black pepper, and panko breadcrumbs. Stir until well combined.
  4. In a separate bowl, whisk the egg with 1 tsp water.
  5. Heat the olive oil in a large nonstick skillet over medium heat.
  6. Dip each salmon strip into the egg wash, letting excess drip off. Then, roll the salmon in the panko mixture until evenly coated. Gently place the coated salmon into the hot skillet. Cook for 2-3 minutes per side, until the salmon is cooked through and golden brown.
  7. Transfer the cooked salmon to a plate lined with paper towels.
  8. Assemble the Tacos: Char the tortillas. For a gas stovetop, place tortillas directly on a low burner for about 45 seconds per side. For an electric stovetop, heat tortillas in a dry skillet over medium heat for 30 seconds per side. Stack the warm tortillas and cover with a towel to steam.
  9. Place a small amount of slaw in each charred tortilla. Top with two pieces of salmon. Drizzle with aioli and sprinkle with cilantro. Serve with lime wedges.

Notes

This recipe is a keto-friendly adaptation inspired by a memorable meal. The combination of spices and fresh toppings creates a delicious and satisfying taco experience.

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