Enjoy one of our most popular recipes, blackened salmon tacos with avocado salsa and cilantro ranch dressing.
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Switch your up Taco Tuesday recipe with our delicious Blackened Salmon Tacos made with cajun spices in soft tortillas. The salmon tacos recipe is the best for taco night. Out of all the fish taco recipes you’ve tried, this salmon filets recipe will definitely be a new favorite recipe for the whole family. With so much flavor, you will find that the best salmon fish tacos are made perfectly over the gas stove when your salmon recipes and favorite tacos overlap to make this easy blackened salmon tacos.
Recipe Ingredient Notes
To make our blacked salmon tacos, you need the following ingredients:
Salmon Ingredients
- Salmon fillets
- Canola oil (or olive oil)
- Flour
- Chili powder
- Brown sugar
- Onion powder
- Garlic powder
- Cumin
- Salt
- Black pepper
- Cayenne pepper (optional if you want more heat)
Avocado Salsa Ingredients
- Ripe avocado diced
- Kernels from 1 ear of corn
- Tomato diced
- Diced red onion
- Chopped cilantro
- Juice from lime
- Salt and pepper to taste
Cilantro Ranch Dressing Ingredients
- Greek yogurt
- Mayonnaise
- Buttermilk
- Juice from lime
- Minced garlic
- Sliced green onions
- Chopped fresh cilantro
- Salt and pepper to taste
- Warm tortillas for serving (warm corn tortillas or flour tortillas)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Blackened Salmon Tacos
Salmon Instructions
- Heat the oil in a skillet over medium-high heat.
- In a small bowl, stir together the flour, chili powder, brown sugar, onion powder, garlic powder, cumin, salt, and pepper to create your spice mixture. Combine the remaining salmon ingredients and rub on the outside of the salmon making sure the blackening seasoning is covering all sides.
- Place salmon in a hot skillet.
- Cook about 5 minutes per side, or until the coating is blackened and forms a nice crust and the salmon is cooked through.
- Flake with a fork after it is cooked; set aside.
Avocado Salsa Instructions
- In a bowl, mix together the avocado, corn, tomato, red onion, cilantro, lime, salt, and pepper. Refrigerate until ready to serve.
Cilantro Ranch Dressing Instructions
- Add yogurt, mayo, buttermilk, lime, garlic, green onions, cilantro, salt, and pepper to a food processor. Blend until smooth. Add more buttermilk as needed until desired consistency is reached.
- Refrigerate until ready to serve.
- Serve blackened salmon on a warm tortilla and top with salsa and dressing.
Recipe Notes
- Tortillas are not included in nutritional information.
- You can incorporate the following toppings into your taco: corn salsa, fresh mango, mango salsa, pico de gallo, cotija cheese, or sour cream.
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Blackened Salmon Tacos Recipe
Enjoy one of our most popular recipes, blackened salmon tacos with avocado salsa and cilantro ranch dressing.
Serving servings
Ingredients
Salmon
- 1 pound salmon
- 2 Tablespoons canola oil
- 2 Tablespoons flour
- 2 teaspoons chili powder
- 2 teaspoons brown sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Avocado Salsa
- 1 ripe avocado, diced
- kernels from 1 ear of corn
- 1 tomato, diced
- ¼ cup diced red onion
- 2 Tablespoons chopped cilantro
- juice from ½ lime
- salt and pepper to taste
Cilantro Ranch Dressing
- ¼ cup greek yogurt
- 2 Tablespoons mayonnaise
- 2 Tablespoons buttermilk
- juice from ½ lime
- 1 teaspoon minced garlic
- 2 Tablespoons sliced green onions
- ¼ cup chopped cilantro
- salt and pepper to taste
- tortillas, for serving
Instructions
Salmon
- Heat the oil in a skillet over medium-high heat.
- In a bowl, stir together the flour, chili powder, brown sugar, onion powder, garlic powder, cumin, salt and pepper. Combine remaining salmon ingredients and rub on the outside of the salmon.
- Place salmon in hot skillet.
- Cook about 5 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through.
- Flake with fork after it is cooked; set aside.
Avocado Salsa
- In a bowl, mix together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper. Refrigerate until ready to serve.
Cilantro Ranch Dressing
- Add yogurt, mayo, buttermilk, lime, garlic, green onions, cilantro, salt and pepper to a food processor. Blend until smooth. Add more buttermilk as needed until desired consistency is reached.
- Refrigerate until ready to serve.
- Serve blackened salmon on a warm tortilla and top with salsa and dressing.
Notes
Tortillas are not included in nutritional information.
You can incorporate the following toppings into your taco: corn salsa, fresh mango, mango salsa, pico de gallo, cotija cheese, or sour cream.
Nutrition
Calories: 248 kcal · Carbohydrates: 10 g · Protein: 17 g · Fat: 16 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 43 mg · Sodium: 286 mg · Potassium: 650 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 537 IU · Vitamin C: 7 mg · Calcium: 42 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Holy cow those look absolutely delicious! Perfect for a Mexican night 🙂
Happy Blogging!
Happy Valley Chow
Now this is an eating adventure!
I absolutely love salmon! This recipe looks delicious! I pinned it so I remember to make it the next time I see salmon on sale!
Ooh, we loooooove salmon! These tacos look superb! Thanks for the recipe!
i made this last night for dinner. SO yummy!! thanks for a new favorite recipe!
I made these for dinner tonight and they were a huge hit! My salmon hating kids liked them so much they were picking out the salmon just to eat it plain. Delish and a repeater for sure!
My husband just got back from salmon fishing, made these for lunch and they are delish!!! Since we will be eating salmon for the next 6 months 😉 I’ll making these tacos often!! Thanks.
This recipe was a huge hit for my husband and me tonight. We had cod on hand so we used it instead of the salmon and it was outstanding. Very clean and fresh. I could eat these every night. And, I will definitely make them with salmon next time but its good to know you can substitute it out if you need to – I bet it would probably be great with shrimp as well. Thanks so much. Yum!
This is super old but I just had to comment and say I think this is one of the best dinners I’ve ever made! The salmon was soooooo good!! Thank you!
Are you supposed to cook the corn? Or just cut it off the cob raw?
We like it cooked, but you can do it either way.