Tender, flaky, chili-seasoned blackened salmon topped with creamy, zesty guacamole and crunchy shaved cucumber for the best salmon tacos! Served on warm corn tortillas with lime wedges and fresh cilantro, these salmon tacos are delicious any day of the week.
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There are many ways to prepare salmon tacos but blackening the salmon is my favorite! The rub is zesty from chili powder and tangy from lime, baked at a high temperature in the oven to intensify the flavors while keeping the salmon itself moist and tender. Paired with smoky, chunky guacamole, blackened salmon tacos are the best way to spice up fish tacos!
Looking for other Taco Tuesday options? My Chicken Tacos are a popular choice in our house, served with Spanish Rice and Mexican Coleslaw. And you can never go wrong with delicious, flaky Fish Tacos!
Salmon Tacos Ingredients
- Salmon – salmon is buttery, moist and flaky, the perfect fish for tacos. For this recipe, use skin-off salmon!
- Chili powder – chili powder is a blend of Mexican spices like ground chiles, a little cayenne, cumin, garlic and onion powder, paprika and oregano that adds depth and warmth.
- Extra virgin olive oil – extra virgin olive oil is used to add moisture to the rub.
- Garlic powder – garlic…because garlic!
- Onion powder – onion powder adds sweetness and a touch of onion-flavor.
- Lime – lime zest and juice add classic citrusy tart notes to the blackened rub and the guacamole.
- Avocados – avocados add a smooth, creamy texture and are the key ingredient for guacamole.
- Red onion – red onions add the perfect crispness to the guacamole.
- Tomato – tomatoes bring a wonderful burst of sweet-tartness to the guacamole.
- Smoked paprika – smoked paprika adds depth and complexity to the guacamole and is known for its distinct smoky flavor.
- Corn tortillas – corn tortillas are my absolute favorite for salmon tacos!
- Pickling cucumbers – pickling cucumbers are typically smaller in size and crunchier than regular cukes.
- Jalapeño (optional) – jalapeños bring a little heat. This ingredient is optional for those who don’t like spiciness!
- Fresh cilantro (optional) – fresh cilantro is a classic taco garnish.
Salmon Tacos Video
How To Make Salmon Tacos
Learn how to make delicious salmon tacos! Full instructions in the recipe card; this is an outline!
- Add.
Add avocado, red onion, tomato, lime juice, jalapeño, and smoked paprika in a medium bowl.
- Smash.
Smash the avocado with a fork and mix the ingredients together until chunky, but combined. Set aside.
- Mix.
In a separate bowl, mix chili powder, garlic powder, onion powder, lime zest and juice, and olive oil together.
- Rub.
Spread the spice mixture on the salmon.
- Place.
Place rubbed salmon on a baking sheet or in a glass pan. Cook in a 450℉ oven for 16-18 minutes until the internal temp reaches 135-145℉, depending on your preferred doneness.
- Cut.
Cut ends off of cucumbers. Using a veggie peeler, shave cucumber into long ribbons, shaving the cucumber down to the seeds.
- Warm.
Warm tortillas by wrapping them in a damp paper towel and placing them in the microwave for 30 seconds or until warm.
- Assemble.
Add salmon to warm corn tortillas. Then top with a dollop of guacamole and cucumber ribbons. Serve with lime wedges and garnish with cilantro.
Possible Variations
Want to mix things up? Here are a few ideas:
- Use a different kind of fish. Use a different type of fish instead of salmon, like cod! Bake cod at 375℉ for 11-16 minutes until just flaky.
- Tortilla swap. Use flour tortillas instead of corn tortillas.
- Make it spicy. Use a dash of chipotle powder or add a dash of cayenne pepper for some heat.
- Switch the sauce. Swap out the guacamole topping for a fruit or regular salsa, or your favorite spicy mayo!
Frequently Asked Questions (FAQs)
Absolutely! If you prefer to cook salmon on the grill instead, make sure you place it on a well-greased grill and cook for 3-4 minutes each side. The salmon will be opaque and start to flake when done.
My favorites are homemade guacamole, long ribbons of pickling cucumbers, juice from fresh lime wedges, and fresh cilantro,. However, you can absolutely mix it up and add your favorite salsa, some fresh chopped red onion, or a dash of hot sauce – or really anything you’d like!
While salmon tacos are best when enjoyed fresh, you can absolutely enjoy leftover salmon tacos. Store the salmon in an airtight container in the refrigerator for up to 2 days. Note that the guacamole may start to brown over time. I recommend enjoying the leftovers chilled.
It’s not required for this recipe! The salmon turns out incredibly moist and flaky already without any need to marinate the fish. This also saves time during prep!
What To Serve With Salmon Tacos
Looking for side dish ideas or other topping options? Any of these would be delicious:
- Spanish Rice
- Mexican Coleslaw
- Black beans or refried beans
- Mexican street corn
- Corn Salsa or Avocado Salsa and Homemade Tortilla Chips
- Margaritas!
Other Salmon Recipes You’ll Love!
Blackened Salmon Tacos
Ingredients
For blackened salmon:
- 2 pound salmon fillet, skin-off
- 2 tablespoons chili powder
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 lime, zested & juiced
For guacamole:
- 2 ripe avocados
- 1 small red onion, chopped
- 1 small tomato, diced
- 1 lime, juiced
- ¼ teaspoon smoked paprika
- ½ jalapeño, seeded & minced (optional)
For garnish:
- 8 small corn tortillas
- 4 pickling cucumbers, or ½ English cucumber
- Lime wedges
- Fresh cilantro
Instructions
- Preheat oven to 450℉. 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.
- 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 the oven in a glass pan or baking sheet for 16-18 minutes until the salmon reaches an internal temp of 135-145℉ depending on preferred doneness.
- Cut ends off cucumbers. Peel them using a veggie peeler. Use the peeler to then shave cucumber into long ribbons, shaving cucumber down to the seeds. Set aside.
- Warm tortillas by wrapping them in damp paper towels and microwaving them for 30 seconds or until warm.
- On warmed corn tortillas, add a small piece of salmon, a dollop of guacamole, and cucumber ribbons. Serve with lime wedges and garnish with cilantro.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
