Golden Blackened Salmon Fish Tacos with Creamy Slaw
Experience the bold and spicy flavors of blackened salmon paired with a creamy slaw in these delicious fish tacos, perfect for any meal.
Equipment
- 1 Skillet cast iron preferred
- 1 Mixing Bowl
- 1 Spatula
Ingredients
Blackened Salmon
- 1 lb salmon fillets
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Creamy Slaw
- 2 cups shredded cabbage
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp honey
- Salt and pepper to taste
Taco Assembly
- 8 small corn tortillas
- 1 avocado sliced
- 1 lime cut into wedges
- 1/4 cup chopped cilantro
Instructions
Preparation
- In a small bowl, combine the paprika, cayenne pepper, garlic powder, thyme, salt, and pepper. Mix well to create the blackened seasoning.
- Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil, then generously coat with the blackened seasoning on all sides.
Cooking the Salmon
- Place a large skillet over medium-high heat and add a bit of olive oil. Allow the oil to heat until shimmering.
- Place the seasoned salmon fillets in the hot skillet, skin-side down. Cook for 4-5 minutes on each side until the salmon is cooked through and the crust is blackened.
Prepare the Slaw
- In a mixing bowl, combine shredded cabbage, mayonnaise, lime juice, honey, salt, and pepper. Toss until the cabbage is well coated with the dressing.
Assembling the Tacos
- Warm the corn tortillas in a dry skillet or microwave. Place a piece of cooked salmon on each tortilla, top with creamy slaw, avocado slices, and chopped cilantro. Serve with lime wedges on the side.
Serving and Storage
- Enjoy the tacos immediately while the salmon is hot and the slaw is fresh. These tacos are best served right away for optimal flavor and texture.
- Store any leftover salmon and slaw separately in airtight containers in the refrigerator. Consume within 1-2 days for the best taste and freshness.
Notes
Pro Tips: Use a cast iron skillet for the best blackened crust.
Ingredient Substitutions: Swap Greek yogurt for mayo in the slaw for a lighter option.
How to Serve: Pair with black beans or a simple green salad.
Storage & Freshness: Store components separately for up to 2 days.
Make-Ahead Tips: Prepare the slaw in advance and store in the fridge.
Ingredient Substitutions: Swap Greek yogurt for mayo in the slaw for a lighter option.
How to Serve: Pair with black beans or a simple green salad.
Storage & Freshness: Store components separately for up to 2 days.
Make-Ahead Tips: Prepare the slaw in advance and store in the fridge.