Blackened Salmon Fish Tacos

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


  • 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


  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.