Want to make the best salmon fish tacos at home? These blackened salmon tacos are going to make your next taco night EPIC.
Whether you serve these as salmon fajitas where each person builds their own, or you skip the tableside assembly, these salmon fish tacos will become a favorite guaranteed!
This recipe checks all the boxes for great fish tacos: lots of delicious toppings and flaky tender fish, and it’s ready to eat in less than 30 minutes. Let’s make them!
Best Salmon Tacos Recipe
The blackened Cajun spices and crisp texture from quick-cooking the salmon in a skillet make these the best salmon tacos recipe!
Once cooked, you’ll load the flaky salmon pieces into a soft tortilla along with sauteed veggies and creamy cilantro-lime sauce.
All of those flavors together make these tacos divine!
The sauce is packed with fresh lime and cilantro flavors and serves as a cooling element to contrast the heat from the Cajun seasonings.
Although these tacos taste like they’re from your favorite Mexican restaurant, they’re a healthy meal with plenty of lean protein from the salmon, healthy fats in the avocado, and nutrition from the colorful veggies.
Don’t just read about how great these tacos are! See for yourself in this short video:
Blackened Salmon Fajita Taco Ingredients
Here are the ingredients you’ll need to make blackened salmon fajitas:
- fresh lime: marinates the fish.
- Cajun seasoning: creates a delicious blackened crust on the salmon.
- salmon: any fresh salmon works great.
- oil: for cooking
- bell pepper: sautéed with onions and used as a topping.
- onion: cooked in a hot skillet until browned and tender.
- grape tomatoes: roasted in the oven and topped over the salmon and veggies.
- tortillas: corn or flour- it’s up to you!
- avocado: tastes so good with the Cajun seasoning and salmon!
- cilantro lime dressing: a light and creamy sauce to tie all the taco flavors together.
Love how amazing these look while remaining an achievable weeknight meal? Then you’ll love the recipes inside my Taco Tuesday Cookbook.
It’s filled with all sorts of taco recipes for you to choose from, plus recipes for homemade salsa, sauces, and seasonings to make every recipe even better! Check out what’s inside:
The Taco Tuesday Cookbook
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How to Cook Salmon for Tacos and Fajitas
The trick to perfect seared salmon starts with a HOT skillet. Salmon cooks quickly, about 8 minutes total. Once you place it on the skillet’s surface, try not to touch it- otherwise, the fillets will stick and break apart.
Cast-iron skillets and stainless steel pans work best for searing; they do a great job of convecting heat which helps the fish cook evenly and develop a bronze sear.
How to Assemble Salmon Fajita Tacos
These salmon fajita tacos take less than 30 minutes to cook and assemble from start to finish. Here’s what to do:
Preheat the oven to 350F and line a baking sheet with parchment paper. Season the salmon with fresh lime juice and taco seasonings.
- Sauté the veggies
Grease a cast-iron skillet with oil and heat over medium-high heat. Add the veggies and sauté until tender. Transfer to a plate and set aside.
- Sear the salmon
Add the salmon fillets to the hot skillet and cook for 3 to 4 minutes, on both sides, until tender. Transfer to a plate and roughly chop into large pieces.
Place the grape tomatoes onto the baking sheet, drizzle with oil, and season with salt. Roast for 10 minutes or until slightly charred and softened.
- Assemble and eat
Warm the tortillas and top with fish, tomatoes, veggies, sliced avocado, and a drizzle of creamy cilantro dressing.
Love this recipe? Find it on page 128 of The Taco Tuesday Cookbook!
Blackened Salmon Fish Tacos
- 2 limes, 1 juiced and 1 cut into wedges
- 2 teaspoons Cajun seasoning
- 1 lb salmon fillets, 4 pieces, skin removed
- 3 tablespoons vegetable oil, divided
- 1 red bell pepper, seeded and sliced
- 1 onion, sliced
- 1 cup grape tomatoes
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 8 corn tortillas
- 1 avocado, pitted, peeled, and sliced
- Cilantro Lime Dressing
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a small bowl, combine the juice of 1 lime and Cajun seasoning. Spread the mixture on all sides of the salmon pieces.
- In a large cast-iron skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sliced bell pepper and onion and cook, stirring constantly, for 5 to 7 minutes, until crisp-tender. Transfer the vegetables to a plate and tent with aluminum foil to keep warm.
- Heat the remaining 2 tablespoons of vegetable oil in the skillet. Add the salmon pieces and cook for 3 to 4 minutes until the bottoms blacken, then flip and cook the other side for 3 to 4 minutes until blackened. Transfer the salmon to a plate and give it a rough chop into smaller pieces.
- While the veggies and salmon cook, put the grape tomatoes on the prepared baking sheet; drizzle with olive oil, and sprinkle with the salt. Roast until the tomatoes start to burst and turn black on a few sides, 5 to 10 minutes.
- To assemble the tacos, start with a later of pepper and onion on each tortilla, top with some salmon, charred tomatoes, and avocado slices, and drizzle with the dressing. Serve with lime wedges.