Name: Blackened Salmon Tacos
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 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; 1/4 teaspoon salt; 8 corn tortillas; 1 avocado (pitted, peeled, and sliced); Cilantro Lime Dressing

Recipe

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Make epic tasking salmon tacos in under 30 minutes with blackened seasoning and fajita veggies with this easy recipe.

These salmon tacos are flaky, flavorful, and layered with all the good stuff! A bold seasoning, tender veggies, and a creamy cilantro sauce to tie it all together.

three salmon fish tacos on a square plate

Best Salmon Taco Recipe

When my family craves fish tacos and I’ve got 30 minutes to cook dinner, this salmon taco recipe always hits the spot. In fact, it’s so good, it’s on page 128 of The Taco Tuesday Cookbook.

They taste like something you’d order out, but are actually really healthy since you control the ingredients at home. This recipe uses blackened seasoning to add a bold flavor that carries through in every bite.

Ingredients

The Cajun seasoning adds flavor and creates a delicious blackened crust on the salmon. I use fajita veggies (onions and peppers) that are pre-sliced to save time, add grape tomatoes for their juiciness, and tie it together with a quick cilantro lime dressing drizzled over the top. Serve them over flour or corn tortillas, you pick.

How to Make Salmon Tacos

Full recipe details with a video below but essentially, you’ll:

Cook the veggies and the salmon in a hot skillet. First, the veggies are cooked, and then they’re moved onto a plate. Then, sear the salmon. This will take about 15 minutes total.
Roast the tomatoes in the oven for 10 minutes while you cook the veggies and salmon to get them nice and charred, or throw them in the hot skillet with the veggies, you pick.
Assemble the salmon tacos on warmed tortillas by layering the veggies, the salmon pieces, and then drizzle it all with the cilantro lime sauce, which can be made ahead or while the salmon cooks.

What to serve with Fish Tacos

Fill up hungry bellies with a side of cilantro lime rice or celebrate with a Cantarito or Peach Margarita cocktail.

Blackened Salmon Tacos

Servings: 4

Prep Time: 5

Cook Time: 25

Total Time: 30

Make epic tasking salmon tacos in under 30 minutes with blackened seasoning and fajita veggies with this easy recipe.

5 from 21 votes

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Watch how it’s made:

Ingredients

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

Instructions

Prep:

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.

Cook the veggies:

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.

Cook the salmon:

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.

Roast the tomatoes:

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.

Assemble:

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.