Blackened Salmon Tacos with Avocado Crema
There are some meals that don't just fill your stomach—they transport you. For me, these blackened salmon tacos with avocado crema do exactly that, whisking me back to our blissful honeymoon to Mexico. Outside of our room, a tiny, authentic taco stand served up the most incredible fish, chicken, and carnitas tacos. We spent our days by the ocean, eating those fresh tacos and sipping on margaritas, completely lost in the moment. This recipe is my way of bringing a piece of that carefree, sun-drenched memory home.
These tacos aren't just delicious; they're also a complete lifesaver for an easy weeknight dinner. The blackened seasoning adds a fantastic tangy and spicy kick to the salmon, which cooks up in a flash. Paired with a simple, yet impossibly creamy avocado crema, the flavors are perfectly balanced. The best part? The recipe is naturally gluten-friendly, making it a great option for almost any guest at your table.
If you're looking for a little variety, this meal is incredibly versatile. On nights when you aren't in the mood for a traditional taco, you can easily modify the recipe and serve the blackened salmon over a bed of crisp greens or a pile of tortilla chips for a vibrant and satisfying taco salad. No matter how you serve them, these tacos are a taste of that blissful trip, one delicious bite at a time.
Blackened Salmon Tacos with Avocado Crema
—————————————————————————————————————————————————————————-
Blackened Salmon Tacos with Avocado Crema
These delicious blackened tacos are packed with tangy, spicy flavor from the perfectly cooked protein. A cool and creamy avocado crema provides the ideal contrast, bringing a refreshing balance to every bite.
Ingredients
- 1 lb. salmon fillets
- 1/2 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1/4 tsp. sugar
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 lime, juiced
- corn tortilla shells, 6 ct.
- 1 avocado, ripe
- 1/2 cup greek yogurt
- 1 lime, juiced
- 1 large handful of cliantro
- 1/4 cup salsa verde
- 1 tbsp. honey (or agave)
- 1 jalapeño, sliced
- salt, to taste
- 2 cups slaw
- 2 tbsp. olive oil
- 1/2 lime, juiced
- 2 tbsp. cilantro, chopped
- 1 tsp. salt
Instructions
- In a food processor, add the avocado, greek yogurt, salsa verde, cilantro, honey, jalapeño, lime juice and salt. NOTE: Use more or less jalapeño depending on your desired spice level.
- Purée until smooth.
- In a small mixing bowl, combine the slaw, lime juice, cilantro, olive oil, and salt.
- Massage with your hands until well combined. Let sit for 15-20 minutes.
- In a mixing bowl, combine the garlic powder, chili powder, onion powder, sugar, salt, and pepper.
- Toss in the salmon fillets and thoroughly coat with the seasoning.
- In a cookpan, add 1 tbsp. of olive oil to coat.
- Once warm, place the salmon fillets skin side down. Cook on medium heat until the salmon fillets are cooked halfway through.
- Flip fillets and continue cooking until the salmon reaches your desired doneness.
- Once cooked through, remove fillets from heat. Remove the skin from the fillets, and toss the meat into a small bowl. Smash with a fork to break apart the fillets for your taco filling.
- In the cookpan, place 1-2 tortillas at a time, flipping occasionally until tortillas are sufficiently heated. Remove from heat and onto a plate.
- Begin building your tacos by adding the slaw mixture, salmon, and avocado crema to your tortillas. Top with cilantro and lime juice, then serve immediately.
Nutrition Facts
Calories
298Fat
15 gSat. Fat
2 gCarbs
22 gFiber
5 gNet carbs
17 gSugar
6 gProtein
19 gSodium
651 mgCholesterol
42 mg
I’m Sutton Tyson— a creator seeking to capture all that is vivid, complex, and lovely. I love sharing my favorite meals with friends, and I’m so glad you’re here!
Did you make this recipe? Leave a rating and tag us at @sonderandspot so we can find you!