Life Changing Blackened Salmon Tacos
Updated: Dec 31, 2022
These tacos are truly life changing. I mean after I had them I left my wife, bought a new house and changed my name. Wait, No! I didn't do that, but they sure are good and oh so easy.
The first secret to these tacos is the salmon rub. You can make it in a large batch to keep on hand if you want. The second secret is buttering your tacos and the third is avocado cilantro salsa. I made these as street tacos for a dinner party with a colorful red beet slaw. It was fantastic! Most recipes for salmon tacos complete all of the cooking of the fish on the stove top. I like to remove mine to the oven for the finish and allow the fish to complete its cooking after it's tented as it stays juicier.
For the Rub
1 Tablespoon Paprika
1 Teaspoon Chipotle Pepper
1 Teaspoon Dried Thyme
1 Teaspoon Cumin
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1 Teaspoon Sea Salt
1/4 Teaspoon of Black Pepper
For the Fish
1 Large 20-24 Oz Atlantic Salmon Divided into 4 pieces
3 Tablespoons Olive Oil
For the Tacos
8 Flour Tortillas (You can also do this as street tacos as in the photograph)
4- Tablespoons Butter
1-2 Cups Shredded Romain Lettuce
1 Cup Well Salted Diced Tomatoes
1/2 Cup Red Onion
1-2 Tablespoons Chopped Cilantro
1/2-1 Cup Sour Cream
1/2 Cup Tomatillo Avocado Salsa
Lime Wedges for Serving
Combine the dry rub ingredients in a large bowl.
Wash and pat dry the fish. Cut the fish into 4-6 portions. Brush the fish with a Tablespoon of olive oil. Then, sprinkle the fish liberally with the rub and allow the fish to sit for at least 10-15 minutes. Heat the oil well on medium heat in a large skillet. Place the fish skin side down on the pan and do not move. After 3 minutes remove the fish to an oven at 400º for about 10 minutes until the center of the filets are opaque. I cut mine in half to check it. The cook time is largely based on the size of the fish and your oven. Tent the fish for 5-10 minutes before serving to allow the fish to complete cooking and the juice to settle. Then shred the fish in the pan when you are ready to assemble the tacos.
Meanwhile butter the tacos one at a time. Melt butter one tablespoon at a time on medium high heat in a large flat skillet and heat each side of each taco until the taco browns slightly and is well coated. Remove each taco to a warm plate and cover with a towel. Watch the heat and reduce if the butter begins to burn.
Assemble the tacos with fish, toppings and sauce. Finish with a bit of lime juice and serve immediately. Enjoy!