Smoky Blackened Salmon Tacos with Crunchy Slaw
Indulge in these smoky blackened salmon tacos, perfectly paired with a refreshing and crunchy slaw.
Equipment
- 1 Cast-iron skillet
- 1 Mixing Bowl large
- 1 Tongs
Ingredients
Salmon
- 4 salmon fillets about 6 ounces each
- 2 tablespoons vegetable oil
Blackened Seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Slaw
- 2 cups shredded cabbage
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/4 cup chopped cilantro
Taco Assembly
- 8 small corn tortillas
- 1 avocado sliced
Instructions
Preparation
- Pat dry the salmon fillets with paper towels. Mix the blackened seasoning spices in a bowl. Coat each fillet generously with the seasoning mix and let them rest for 10 minutes.
- In a large mixing bowl, combine shredded cabbage, mayonnaise, lime juice, honey, and cilantro. Mix well and set aside.
Cooking
- Heat the vegetable oil in a cast-iron skillet over medium-high heat. Add the salmon fillets skin-side down. Cook for 4-5 minutes per side until blackened and cooked through. Remove and rest.
- In the same skillet or on an open flame, briefly warm each corn tortilla until pliable and slightly charred.
Assembly
- Flake the salmon into bite-sized pieces. Place salmon in each tortilla, top with slaw, avocado slices, and additional cilantro if desired.
Serving
- Arrange the tacos on a platter, serve immediately to enjoy the full flavor and texture.
Storage
- If you have any leftovers, store the salmon and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before assembling more tacos.
Notes
Pro Tips: Ensure the skillet is hot for a good sear. Rest salmon after cooking. Ingredient Substitutions: Use Greek yogurt instead of mayonnaise for the slaw. How to Serve: Serve with lime wedges and hot sauce. Storage & Freshness: Store salmon and slaw separately. Make-Ahead Tips: Prepare slaw up to a day in advance.