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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Epic salmon tacos with a blackened seasoning crust served with tender fajita veggies and a creamy cilantro lime dressing.

This recipe checks all the boxes for great salmon tacos: flaky, tender fish, a creamy sauce, and it’s ready to eat in less than 30 minutes. Let’s make them!

three salmon fish tacos on a square plate

Best Salmon Taco Recipe

Want to make the best fish tacos at home? The blackened Cajun spices and crisp texture from quick-cooking the salmon in a skillet make these the best salmon taco recipe!

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 and nutrition from the veggies. Yes, it’s the tastiest way to get your family to enjoy fish without complaint!

Ingredients

The Cajun seasoning creates a delicious blackened crust on the salmon. I also include fajita veggies and grape tomatoes for extra flavor and a homemade cilantro lime dressing that serves as a cooling element to contrast the heat from the Cajun seasonings.

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How to Make Salmon Tacos

You’ll use a HOT skillet to sauté veggies and sear the salmon. It will take 10 to 15 minutes. While these cook, roast the tomatoes on a lined baking sheet in the oven for about 10 minutes. When everything is done, grab your tortillas, assemble the salmon tacos, and enjoy!

Don’t just read about how great these tacos are! See for yourself in this short video:

What to serve with Fish Tacos

Add your favorite fish taco toppings for a complete feast. I also like to add a salad or cilantro lime rice as a side. And do you know what goes great with these tacos? A cocktail! Cantarito and Peach Margarita are my go-to for this meal. EPIC!

Love this recipe? Find it on page 128 of The Taco Tuesday Cookbook!

Blackened Salmon Tacos

Servings: 4

Prep Time: 5

Cook Time: 25

Total Time: 30

Epic salmon tacos with a blackened seasoning crust served with tender fajita veggies and a creamy cilantro lime dressing.

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.