Blackened Salmon Tacos
Blackened Salmon Tacos made with a delicious & easy to make homemade rub. Top them with corn salsa, cilantro lime ranch crema & queso fresco to give them an extra amazing flavor!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb Salmon
- 3 Tbsp canola or avocado oil (divided)
- 2 Tbsp all-purpose flour
- 2 1/2 tsp chili powder
- 1 tsp paprika
- 1 tsp packed brown sugar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- corn tortillas
Instructions
- 1
In a small bowl, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
- 2
In a non-stick skillet over medium-high heat 2 tbsp of canola or avocado oil.
- 3
Add the remaining 1 tablespoon of oil on the salmon fillets and rub the spice mixture on both sides of the salmon.
- 4
Place coated salmon in preheated skillet and cook 4-5 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Note: If using salmon with skin on, place the non-skin side on first on the skillet.
- 5
Once it's cooked through, shred the salmon into chunks with a fork. You can do this on the skillet or on a separate bowl.
- 6
Serve hot on warm corn tortillas and top with Cilantro Lime Ranch, Corn Salsa, and lime juice. Enjoy!!!