Description
Level up your taco night by making blackened salmon tacos! Made with bold and flavorful blackened salmon and toppings like fresh mango, red onion, arugula, and a creamy avocado green sauce. A vibrant fish taco recipe that is so delicious! Gluten free, dairy free, and paleo / Whole30 option.
Ingredients
Scale
For the blackened salmon
- 2 6 ounce salmon fillets or one 12 ounce fillet
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 tablespoon + 1 teaspoon avocado oil
- Juice of half a lime
- 1 tablespoon chopped cilantro
For the tacos
- 4–6 corn tortillas
- Diced mango
- Thinly sliced red onion
- Arugula
- Avocado Herb Green Sauce, or sliced avocado
- Cilantro
- Lime wedges
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Prep the salmon. Remove any bones from the salmon. Mix kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, and chili powder together in a small bowl. Coat salmon with 1 teaspoon avocado oil and sprinkle spice mixture on the flesh side of the salmon.
- Cook the salmon. Heat 1 tablespoon avocado oil over medium heat in an oven safe skillet. When oil is hot, add salmon fillets flesh side down and sear for about 3 minutes – until blackened and easily released from the pan. Carefully flip and transfer to the oven to finish cooking. Depending on the thickness of your fillets it should take about 5-8 minutes. Transfer salmon to a large plate or cutting board to cool slightly. Break apart into medium sized pieces, leaving the skin behind. Season with juice of half a lime and 1 tablespoon of chopped cilantro.
- Prep green sauce. While the salmon is cooking in the oven prepare the green sauce. This can also be done an hour or two in advance and stored in the refrigerator until ready to serve. If you’re short on time you can substitute with some sliced avocado!
- Assemble your tacos. Char tortillas in a skillet or warm in the oven. Fill tortillas with salmon, diced mango, red onion, arugula, green sauce, cilantro, and extra lime wedges. Serve and enjoy!
Notes
If you have leftovers, the salmon will keep in the refrigerator for up to 2 days. The toppings should be prepared fresh for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Oven baked
- Cuisine: Mexican