Blackened Salmon Tacos

5 from 2 votes

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.

Prep Time35

Cook Time20

Total Time55

Course: Lunch, Main Course

Cuisine: Mexican

Servings: tacos (roughly)

Author: Grace Vallo

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.

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