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Blackened Salmon Fish Tacos

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

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

Instructions

  1. Preheat the oven to 350F and line a baking sheet with parchment paper. 
  2. In a small bowl, combine the juice of 1 lime and Cajun seasoning. Spread the mixture on all sides of the salmon pieces. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 

Equipment

Nutrition

Find it online: https://www.laurafuentes.com/blackened-salmon-tacos/