Description
These flavorful Salmon Tacos feature perfectly seasoned, pan-seared salmon fillets served in warm tortillas with fresh fish taco slaw, creamy avocado, and zesty lime wedges. Ready in just 23 minutes, this recipe offers a quick and delicious way to enjoy a balanced seafood dinner with a smoky, aromatic spice blend.
Ingredients
Salmon and Seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 (6-ounce) salmon fillets, skin removed
- 2 tablespoons olive oil
For Serving
- 8 small corn or flour tortillas
- Fish taco slaw (see recipe here)
- 1 avocado, chopped
- Lime wedges
Instructions
- Mix the seasoning: In a small bowl, whisk together smoked paprika, garlic powder, onion powder, thyme, salt, and black pepper until evenly combined.
- Prepare the salmon: Pat the salmon fillets dry with paper towels. Drizzle olive oil evenly over each fillet, then sprinkle the seasoning mixture on top. Rub the oil and seasoning gently into each fillet until well coated on all sides.
- Cook the salmon: Heat a large skillet (preferably cast iron) over medium-high heat. Add the seasoned salmon fillets and cook for about 3 to 4 minutes on each side, or until the exterior develops a blackened crust and the fish flakes easily with a fork in the center.
- Warm the tortillas: Heat the tortillas in a dry skillet or place them directly over an open flame for a few seconds on each side until they become warm and slightly charred.
- Assemble the tacos: Flake the cooked salmon into large chunks and distribute evenly among the warm tortillas. Top each taco with fish taco slaw and chopped avocado. Serve immediately with lime wedges on the side for squeezing over the top.
Notes
- Using skinless salmon fillets helps the spices adhere better and allows even cooking.
- A cast iron skillet is ideal for achieving a nice blackened crust on the salmon, but any heavy skillet will work.
- Adjust seasoning amounts according to personal preference for spice and salt levels.
- For gluten-free tacos, opt for corn tortillas instead of flour tortillas.
- Fish taco slaw adds crunch and freshness—make your own or use store-bought.
- Serve immediately for best texture and flavor; leftover salmon still works well in salads or wraps.
