Name: Blackened Salmon Tacos
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lb salmon fillet; 2 tbsp blackening seasoning; 8 corn tortillas; 2 cups shredded cabbage; 0.5 cup sour cream; 1 lime, cut in wedges; 2 tbsp olive oil; 1 tsp kosher salt

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Blackened Salmon Tacos

StovetopEasyPrep 10 minCook 12 minServes 4

Smoky blackened salmon tucked into warm tortillas with crunchy slaw — fast, fresh and a little bit fiery.

Ingredients

1½ lb salmon fillet
2 tbsp blackening seasoning
8 corn tortillas
2 cups shredded cabbage
½ cup sour cream
1 lime, cut in wedges
2 tbsp olive oil
1 tsp kosher salt

Steps

Season the salmon with the blackening seasoning and salt.
Sear in hot oil for 4-5 minutes per side until the crust is dark and the center is just opaque.
Warm the tortillas and stir the lime juice into the sour cream.
Flake the salmon into large pieces.
Fill the tortillas with cabbage, salmon and lime cream, and serve with lime wedges.

Serve with: lime wedges and a cold cabbage slaw.

Let the salmon rest a minute before flaking so it stays juicy.

Find this recipe in the Seafood section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.

Tips & mistakes

Pat the salmon dry so the seasoning sticks and the crust forms properly on a dry surface.
Get the pan very hot before the salmon goes in — blackening needs high heat and a dry surface to build the dark crust.
Don't move the salmon while it sears; moving it tears the crust and leaves the seasoning stuck to the pan.
Warm the tortillas in a dry pan or over a flame so they bend without cracking when you fill them.

Frequently asked questions

Can I use flour tortillas? Yes: they are softer and less likely to crack; warm them the same way. Corn tortillas taste more traditional, but flour is the safer choice if yours keep splitting.

How spicy is it? The blackening seasoning brings heat; use half the amount for a milder version. The lime cream on top also cools the heat down, so serve it generously.

Can I use another fish? Yes: mahi-mahi or cod work; adjust the time to the thickness of the fillet. Thinner fillets need less time, so check them a minute early.

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