Description
Delicious blackened salmon tacos topped with crunchy coleslaw and vibrant tomatoes for a flavorful, coastal-inspired meal.
Ingredients
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 10 ounces salmon fillet (or two 4-5 ounce fillets)
- 1 tablespoon olive oil (or avocado oil)
- 4 pieces fajita-sized tortillas (warmed)
- 2 cups shredded coleslaw mix
- 1/2 cup crumbled feta cheese
- 1 cup chopped cherry tomatoes
- 1/4 cup mayonnaise
- 1 tablespoon hot sauce
- 1 teaspoon fresh lime juice (or to taste)
- Salt (to taste)
Instructions
- Combine the blackened seasoning ingredients in a small bowl, stirring until well blended.
- Sprinkle the seasoning over the flesh side of the salmon fillet. When using skinless salmon, season both sides.
- Drizzle a little olive oil over the seasoned salmon and let it rest at room temperature for about ten minutes.
- Heat a large non-stick pan over medium heat. Add olive oil and allow it to heat up. Swirl to coat the pan, then add the salmon fillet flesh-side down.
- Cook for about three minutes, then gently flip the salmon using a fish spatula. Cook for an additional 2-3 minutes, or until cooked to your liking.
- Transfer the cooked salmon to a plate and let it rest for 4-5 minutes. Flake the salmon into bite-sized pieces.
- In a small bowl, mix together mayonnaise, hot sauce, and lime juice until well combined. Taste and adjust salt if needed.
- Warm the tortillas, filling them with flaked salmon. Top each taco with shredded coleslaw mix, crumbled feta cheese, and chopped cherry tomatoes. Drizzle with the spicy mayo and enjoy!
Notes
Let the salmon rest after cooking for best results. Mix coleslaw with dressing before topping for added flavor.
