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Blackened Salmon Tacos

Blackened Salmon Tacos

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 6 minutes
Servings 8 Tacos


Cabbage Slaw

  • 1 cloves garlic minced
  • 1/2 teaspoon ground cumin
  • 2 teaspoon honey
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 1/2 cup thinly sliced purple cabbage
  • 1/2 jalapeno stemmed, deseeded and minced, optional

Avocado Crema

  • 1/2 medium avocados
  • 1/4 cup water
  • 1/2 jalapeno stemmed and deseeded
  • 1 clove garlic
  • 1 teaspoon olive oil
  • 2 tablespoons lime juice
  • pinch of salt and pepper

Blackened Salmon

  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon sea salt
  • 2 6 ounce salmon filets
  • 2 tablespoons avocado oil


  • 8 corn tortillas


  1. For the Avocado Cream, combine all ingredients in a blender and puree until smooth.

  2. For the Cabbage Slaw, in a blender, combine the lime juice, cumin, honey, garlic, salt and olive together. Toss together with the cabbage and jalapeno in a large bowl.
  3. For the Blackened Salmon, combine the spices in a small bowl, coat the salmon, on the flesh side only.
  4. Heat the oil in a large skillet over medium heat. Add the salmon flesh side down. Cook for 3-4 minutes per side or until desired temperature is achieved.
  5. Once the salmon has slightly cooled, peel the skin away and shred the salmon with a fork.
  6. Meanwhile, warm the tortillas individually over an open gas flame or in a cast iron skillet over medium heat.
  7. To assemble, add 2 tablespoons avocado cream to the tortillas, divide the salmon among the tortillas and top with slaw. Enjoy!