Blackened Salmon Tacos (Print Version)
# Ingredients:
→ Seasoning Blend
01 -
1/4 teaspoon ground cumin
02 -
1/4 teaspoon cayenne pepper
03 -
1/4 teaspoon dried thyme
04 -
1/4 teaspoon garlic powder
05 -
1/4 teaspoon onion powder
06 -
1/2 teaspoon kosher salt
07 -
1/2 teaspoon smoked paprika
→ Main Ingredients
08 -
4 small tortillas (fajita size)
09 -
10 ounces salmon filet
10 -
2 cups coleslaw mix, shredded
11 -
1 cup cherry tomatoes, diced
12 -
1/2 cup feta cheese, crumbled
13 -
1 tablespoon olive oil
→ Heat-Packed Mayo
14 -
1/4 cup mayo
15 -
1 tablespoon your favorite hot sauce
16 -
1 teaspoon lime juice (freshly squeezed)
17 -
Pinch of salt, if needed
# Instructions:
01 -
Combine all seasoning blend spices in a bowl. Coat the salmon’s flesh side evenly (both sides if there’s no skin). Add a drizzle of olive oil and rest at room temperature for about 10 minutes.
02 -
In a non-stick skillet, heat olive oil over medium heat. Cook the salmon skin-side up for 3 minutes, flip it, and cook 2-3 minutes more depending on how cooked you want it.
03 -
Let your cooked salmon sit for about 4-5 minutes, then gently break it into smaller chunks.
04 -
Stir together mayo, hot sauce, and lime juice in a bowl. Add a touch of salt if you think it needs it.
05 -
Warm up your tortillas, then layer on the salmon pieces, shredded coleslaw, diced tomatoes, feta crumbles, and the spicy mayo on top.
# Notes:
01 -
The typical size for fajita tortillas is about 4.5 to 6.5 inches across.
02 -
You can swap coleslaw mix with plain shredded cabbage or other greens.
03 -
Optional toppings: pickled onions, cilantro, avocado slices, jalapeños, or chopped green onions.