Whether it’s Tuesday, Friday, Monday or Sunday – every day is a good day for tacos! I absolutely love fish tacos. You know…the classic white fish tacos you see on so many menus. I decided to swap out classic white fish for salmon and make delicious blackened salmon tacos with a “spoonable” chunky, smoky guacamole and crunchy shaved cucumber.
I recommend living like every day is Taco Tuesday!
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: 6-8 tacos
Prep time: 35 minutes
Cook time: 20 minutes
Total time: 55 minutes
The Ingredients
For blackened salmon:
2-pound salmon fillet, skinned
2 tablespoons chili powder (not Chile powder)
1 1/2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 lime, zested & juiced
For guacamole:
2 ripe avocadoes
1 small red onion, chopped
1 small tomato, diced
1 lime, juiced
1/2 jalapeño, seeded & minced
1/4 teaspoon smoked paprika (or 1/8 teaspoon for less intense smokiness)
For garnish:
8 small corn tortillas
4 pickling cucumbers, peeled & then shaved in long ribbons using a veggie peeler*
Lime wedges
Fresh cilantro, parsley or chives
*See below for instructions
The Steps
Preheat oven to 450 degrees.
For guacamole: Assemble guacamole by adding avocado, red onion, tomato, lime juice, jalapeño, and smoked paprika in a medium bowl. Smash avocado with a fork and mix together ingredients until chunky but combined. Set aside.
For salmon: In a small bowl, mix together chili powder, garlic powder, onion powder, lime zest and juice, and olive oil. Use a basting brush or spoon to rub salmon fillet with spice mixture.
Place rubbed salmon in oven in a glass pan or baking sheet for 16-18 minutes until reaches an internal temp of 135-145 degrees depending on preferred doneness.
To warm tortillas: While salmon is in the oven, place corn tortillas in a sealed foil package and let warm in oven with salmon for 5-10 minutes.
For cucumber ribbons: cut ends off cucumbers. Peel using a veggie peeler. Use the same peeler to shave cucumber into long ribbons, shaving cucumber down to the seeds.
To assemble: on warmed corn tortillas, add salmon, a dollop of guacamole, and cucumber ribbons. Serve with lime wedges and garnish with cilantro, parsley or snipped chives.
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
