Blackened Salmon Tacos with Kiwi Pepper Salsa

These blackened salmon tacos are the perfect addition to your next taco Tuesday! Seasoned salmon is topped with the most delicious kiwi pepper salsa for a wonderfully falvorful bite. Quick and easy to make, they’re ready to serve in just 20 minutes.

These Mexican inspired tacos are bursting with flavor! High in protein and low in fat and calories, they’re tacos you can feel good about eating! They’re super easy to make and the blackened salmon is a real treat!

Top these salmon tacos off with some delicious avocado crema for a really easy weeknight meal.

What is blackened seasoning?

It’s so easy to make up your own blackened seasoning for this recipe, no need to buy store bought. It’s a mix of herbs and spices that packs a bit of heat and so much depth. It’s perfect for tacos! The Spices you will need are:

• Thyme
• Cumin
• Onion Powder
• Garlic Powder
• Black pepper and salt

How To Make Blackened Salmon Tacos

• Mix spices in a small bowl. Coat the salmon filets on each side (on the flesh side only if it has skin on) with the spice mixture. 
• Heat oil in a large cast iron skillet, and cook salmon about 3 minutes on each side, until it’s cooked through and flakes. Shred salmon into large chunks.
• Mix all of the salsa ingredients in a small mixing bowl, and season with salt and black pepper to taste.
• Fill each tortilla with salmon chunks (about 1/3 of each salmon fillet), top with Kiwi Pepper salsa, and about 1-2 Tbsp of the avocado crema.

Can you use frozen salmon?

I prefer to use fresh salmon fillets for this recipe, but you can use frozen if that’s what you have. If you do use frozen, make sure that they are fully defrosted and patted dry before you add the seasoning.

Can you make salmon tacos ahead of time?

You can certainly get ahead of things with these tacos by making the avocado crema and salsa ahead of time. The crema and salsa will keep in the fridge for up to 2 days. This salmon is best served while it is still warm, but if you have any leftovers you can keep it for 3 days and use it to top salads.

Serve Them With

Most of the time I just serve these tacos just as they are. They’re filling and bursting with flavor. If you like, you can serve them with sides like Mexican rice, guacamole or a fresh green salad.

Fish Tacos With Salsa

The blackened salmon in these tacos is so delicious, but the kiwi pepper salsa really elevates them! It’s just on the right side of being sweet, without being overpowering. It really helps to balance out the flavors from the blackened seasoning.

Recipe Tips and Notes

• Take care not to overcook the salmon. It will only need about 3 minutes on each side.
• You can use your favorite tortillas for the tacos. I like to use corn, but you can use flour or gluten-free. I like to warm the tacos in a skillet on the cooktop for a few seconds each to make them soft and pliable.

More Salmon Recipes

• Smoked Salmon Cucumber Bites
• Salmon Quinoa Kale Salad
• Honey Sriracha Salmon
• Maple Walnut Crusted Salmon

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Blackened Salmon Tacos with Kiwi Pepper Salsa

These blackened tacos are the perfect addition to your next taco Tuesday! Seasoned salmon is topped with the most delicious kiwi pepper salsa for a wonderfully falvorful bite. Quick and easy to make, they're ready to serve in just 20 minutes. Prep Time: 10 minutes

Cook Time: 5 minutesAssembly Time: 5 minutes

Total Time: 20 minutes

Servings: 6

Ingredients  

• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 teaspoon salt
• 2 salmon filets
• 2 Tablespoon olive oil
• 6 small tortillas
• 1 cup avocado crema

Kiwi Pepper Salsa

• 1 red bell pepper, finely chopped
• 3 kiwis, diced
• ¼ cup chopped red onion, finely chopped
• 2 Tablespoon lime juice
• 2 Tablespoon chopped fresh cilantro
• salt and fresh black pepper

Instructions 

To Make Blackened Salmon

• Mix spices in a small bowl. Coat the salmon filets on each side (on the flesh side only if it has skin on) with the spice mixture. 
• Heat oil in a large cast iron skillet, and cook salmon about 3 minutes on each side, until it’s cooked through and flakes. Shred salmon into large chunks.

To Make Kiwi Pepper Salsa

• Mix all ingredients in a small mixing bowl, and season with salt and black pepper to taste.
• To Assemble the Salmon Tacos
• Fill each tortilla with salmon chunks (about 1/3 of each salmon fillet), top with Kiwi Pepper salsa, and about 1-2 Tbsp of the avocado crema.

Video

Notes

• Don’t overcook the salmon—3 minutes per side is usually perfect.
• Use your favorite tortillas: corn, flour, or gluten-free all work well.
• Warm tortillas in a skillet for a few seconds to make them soft and pliable.

Nutrition

• Calories: 164 kcal
• Carbohydrates: 9 g
• Protein: 12 g
• Fat: 8 g
• Saturated Fat: 1 g
• Cholesterol: 31 mg
• Sodium: 416 mg
• Potassium: 485 mg
• Fiber: 2 g
• Sugar: 5 g
• Vitamin A: 880 IU
• Vitamin C: 69.5 mg
• Calcium: 29 mg
• Iron: 1.2 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.