Description
A lightning-fast, one-pan weeknight dinner featuring spicy blackened salmon fillets served in warm corn tortillas with a tangy red cabbage slaw and lime crema.
Ingredients
Scale
- 2 salmon fillets (approx. 1.5 lbs / 680g)
- 2 tbsp blackened seasoning blend (1 tbsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt)
- 2 tbsp avocado oil or vegetable oil
- 8 small yellow corn tortillas
- 2 cups red cabbage, shredded
- 2 limes (juiced and zested)
- 1/2 cup Greek yogurt or sour cream
- Pinch of salt
Instructions
- In a medium bowl, combine shredded red cabbage, Greek yogurt (or sour cream), juice of one lime, and a pinch of salt. Toss well and set aside.
- Pat salmon fillets dry with paper towels to ensure a good sear. Rub both sides generously with the blackened seasoning blend.
- Heat a cast iron skillet or heavy stainless pan over medium-high heat. Add avocado oil and wait until it shimmers and is smoking hot.
- Place salmon fillets in the hot pan. Do not touch for 5-6 minutes until edges are dark and crispy.
- Flip salmon carefully and cook for another 4-6 minutes until internal temperature reaches 145°F (63°C) and fish flakes easily. Remove from pan and let rest for 2 minutes.
- In the same pan, warm tortillas for 30 seconds per side until pliable and slightly charred. Keep warm under a towel.
- Flake the cooked salmon into large chunks and discard skin if desired.
- Assemble tacos by loading tortillas with flaky salmon, cabbage slaw, and a drizzle of extra lime crema. Squeeze fresh lime wedge over top and serve immediately.
Notes
Ensure the pan is smoking hot before adding oil to achieve the blackened crust. Pat salmon completely dry before seasoning to prevent steaming. Do not overcook salmon as it continues to cook after removal from heat. For dairy-free, use coconut yogurt. For vegetarian option, substitute salmon with portobello mushrooms or firm tofu.
- Prep Time: 7 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with slaw an
- Calories: 450
- Sodium: 600
- Fat: 22
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: blackened salmon tacos, quick dinner, one pan meal, weeknight dinner, healthy tacos, salmon recipe, 20 minute meals