Blackened Salmon Avocado Tacos

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!

YouTube video

 

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