Blackened Salmon Tacos Recipe

Preparation

Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil and lime juice.

Combine the blackening seasoning ingredients (use pre-mixed 2 tbs if available) in a small bowl. Rub the seasoning evenly over both sides of each fillet, pressing gently to adhere.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add the butter and swirl to melt; it will foam briefly.

Place the salmon fillets in the skillet and sear without moving for 3 minutes to develop a dark crust. Flip and cook 2–3 more minutes for medium (internal temp ~125–130°F / 52–54°C). Cook longer 1–2 minutes if you prefer well done. Remove from skillet and let rest 2 minutes, then flake into bite-size pieces.

In a large bowl combine thinly sliced green and red cabbage, shredded/julienned carrot, and chopped cilantro.

In a small bowl whisk together mayonnaise, apple cider vinegar, honey, lime juice, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss to combine. Taste and adjust salt or lime as needed. Chill for at least 10 minutes to meld flavors (can be made up to 2 hours ahead).

In a medium bowl combine diced pineapple, red bell pepper, red onion, minced jalapeño, and chopped cilantro.

Add lime juice and salt, stir to combine. Taste and adjust sweetness or acidity—if pineapple is very tart, add a teaspoon of honey. Let sit 5–10 minutes for flavors to marry.

In a small bowl whisk together sour cream, lime zest, lime juice, hot sauce (if using), and salt until smooth. Adjust seasoning to taste. Refrigerate until ready to use.

Warm tortillas: heat a dry skillet over medium and warm tortillas 20–30 seconds per side, or wrap in foil and warm in a 300°F oven for 8–10 minutes.

Place a spoonful of cabbage slaw in the center of each tortilla, top with flaked blackened salmon, then a generous spoonful of pineapple salsa.

Drizzle lime crema over the top, sprinkle with extra cilantro and crumbled cotija if using, and serve with lime wedges for squeezing.

Serve immediately while salmon is warm and tortillas are pliable.