These easy blackened salmon tacos are mind blowingly delicious, healthy and come together in just 20 minutes! They’re a perfect weeknight dinner or weekend lunch!
Do you have big weekend plans? I have no idea what we’re doing. I mean obviously we’ll be doing some packing but since we’re mostly trying to just do little bits at a time so that we don’t have to do too much all at once, it won’t take up too much of our weekend. While I make my own hours and can take anytime off during the week that I want, I don’t usually. I still try to leave my ‘time off’ for the weekends otherwise I find myself never taking a consistent amount of time off which everybody does in fact need. I sat ‘try’ because you’ll usually still see me spending 2 hours or so on a Sunday morning or afternoon getting some of the more annoying and tedious parts of the blog done and out of the way for the week BUT for the most part I’ll just chill.
I had a hell of a time with my camera this week so I’m kind of looking forward to 2 days of hanging out and cooking or baking just because I want to (not for the blog) and spending some good quality time outside and with Mark.
The start of my camera issues this week was 3 photos in to photographing this recipe and the battery died. Sadly, neither of these 3 actually turned out (usually the first 5-10 photos I take of a recipe I kind of hate and I’ll end up taking a good 40-60 overall). I just laughed when it happened and went ahead and ate the tacos while they were still semi-warm , enjoyed every bite and decided I was obviously just going to have to remake them next week and get pictures with a fully charged battery. Turns out that isn’t happening because A. This was the last of the salmon and B. I want to use up our pantry staples before we move because I’m not moving food and I don’t do the whole waste thing.
So I edited the 3 photos I was able to take, I sucked up the fact that I hated them and decided to share the recipe anyway. Why? Because it’s amazingly delicious, takes all of 20 minutes to prep, make AND tidy up after and it really couldn’t get any easier. All you do is whip up a quick homemade blackened seasoning blend, cut up your salmon in to your desired sized pieces, coat the pieces completely in the spices and pan fry for a couple of minutes. Fish cooks so quickly that it’s almost mind blowing and is one of the main reasons this takes next to no time to make.
The slaw that we’re going to pile on the fish is literally shredded carrots, thinly sliced reg cabbage tossed with a little bit of salt and plenty of fresh lime juice. Done. The beautiful crema that we’re DOUSING the tacos with? Throw a small avocado, some yogurt+sour cream, lime zest and juice, a bit of a jalapeno, some honey and salt in a food processor or blender, blend for like 30 seconds until it’s smooth and then you’re good to go. Oh and don’t worry- we’re using store-bought corn tortillas. I’m almost 99999999.9999999999% certain you’re never going to see a homemade corn tortilla recipe on this blog. I have no interest in even trying. Regular flour ones? Sure, NBD. Authentic corn tortillas? No thanks.
In cause you’re wondering, it took us about 3 minutes to eat all the tacos.
They’re just SO. Good.
Now I wish it WAS on the menu for next week.
- 3 4oz salmon fillets, preferably skinless
- ½ small or ¼ medium red cabbage, sliced thinly
- 1 medium/large carrot, peeled and shredded
- zest of 1 lime
- juice of 1-2 limes, divided
- 1 small avocado
- ¼ C full fat yogurt
- ¼ C full fat sour cream
- 1 TBSP honey
- ⅓-1/2 small jalapeno, seeds removed and chopped
- salt, to taste
- 1½ TBSP ground coriander
- 1 TBSP ground cumin
- 1 tsp paprika
- ¼ tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (or to taste)
- 8 regular corn tortillas (not the tiny ones)
- Optional: feta, minced red onion, extra avocado, chopped tomatoes, etc.
- Combine shredded cabbage, carrot, the juice of ½ a lime (a whole lime if yours isn't particularly..juicy) and a couple pinches of salt in a medium sized bowl. Toss well and set aside.
- In a small food processor or blender, add avocado (flesh only), yogurt, sour cream, jalapeno, honey, lime zest and remaining juice and blend/process until smooth. There will likely still be some bits of jalapeno, that's fine! Add salt to taste and cover with plastic wrap to prevent browning.
- Slice salmon fillets in to desired sized pieces. I usually slice my fillets in to 4 or 5 long pieces each.
- Combine all spices in a bowl and coat the salmon pieces all over.
- Heat a large skillet over medium-high heat and add the coconut oil. Once the oil is hot, carefully add the salmon pieces, reduce the head to medium if necessary (I didn't need to).
- Cook for 1-2 minutes then carefully flip each piece to continue cooking on the other side until the fish begins to flake, about 1-2 minutes more depending on the thickness of your pieces. Careful not to over cook. You can always brown each side but the fish cooks so quickly I usually only do 2 sides.
- Remove pieces to a plate and cover with foil. Warm your tortillas however you prefer (I prefer to use tongs and hold each one over the flame on the stove until they're nice and warm and begin to bubble).
- Assemble each taco with the salmon, carrot and cabbage slaw and a generous amount of the avocado crema.
- Add additional toppings, if desired.