Cajun Salmon Tacos Recipe

Prep salmon

Pat the salmon fillets dry with paper towels. Cut into 8 roughly equal pieces (about 2 oz each) to fit tacos if desired.

Make Cajun rub

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, cayenne, salt and black pepper. Stir to blend.

Season salmon

Brush the salmon lightly with 1 tablespoon olive oil and 1 tablespoon lime juice. Sprinkle the Cajun rub evenly over both sides of each piece, pressing gently so it adheres. Let sit 5–10 minutes at room temperature.

Cook salmon

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 teaspoon olive oil. When oil is shimmering, add salmon pieces presentation-side down. Sear 2–3 minutes without moving until a browned crust forms, then flip and cook 1–2 minutes more until internal temperature reaches 125–135°F (51–57°C) for medium. Remove to a plate and let rest 3 minutes; flaky but moist.

Combine diced pineapple, shredded cabbage, red bell pepper, red onion and chopped cilantro in a mixing bowl.

In a small bowl whisk together 1 tablespoon lime juice, 1 teaspoon honey, 1 teaspoon apple cider vinegar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour dressing over slaw and toss to coat. Taste and adjust seasoning. Refrigerate until assembly (can be made 1–2 hours ahead).

Char the jalapeño directly over a gas flame, under a broiler, or in a hot dry skillet, turning occasionally, until blackened all over and softened (about 4–6 minutes). Place in a bowl and cover to steam 5 minutes, then peel and remove stem and seeds if you want milder heat.

In a blender or food processor combine peeled jalapeño, sour cream, mayonnaise, 1 teaspoon lime juice, 1/2 garlic clove, 1/4 teaspoon salt and 1 teaspoon water. Blend until smooth. Adjust thickness with additional water or more sour cream to reach a drizzling consistency. Taste and adjust salt and lime.

Warm tortillas: heat a dry skillet over medium; warm each corn tortilla 20–30 seconds per side until pliable and lightly charred in spots, or wrap stack in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped to stay warm.

Assemble tacos: place a warm tortilla on a plate, spoon 1–2 tablespoons pineapple slaw down the center, flake a piece of cooked salmon over the slaw, drizzle 1–2 teaspoons charred jalapeño crema, sprinkle with about 1 tablespoon crumbled queso fresco and a few cilantro leaves. Repeat to make 8 tacos (about 2 tacos per serving if serving 4).

Serve with lime wedges alongside for squeezing. Optionally offer extra crema and hot sauce.