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Blackened Salmon Tacos with Creamy Slaw

Spicy, smoky blackened salmon served in warm corn tortillas with a cool, crunchy creamy cabbage slaw and crumbled cotija cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings (3 tacos each)
Course: Dinner, Main Course
Cuisine: Fusion, Mexican-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salmon & Blackening Rub
  • 1.5 lbs salmon fillets skinless, cut into strips
  • 2 tbsp olive oil for coating
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp brown sugar
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Creamy Slaw
  • 3 cups shredded green cabbage
  • 0.25 cup mayonnaise
  • 0.25 cup Greek yogurt or sour cream
  • 2 tbsp lime juice fresh
  • 1 tsp honey
  • 2 tbsp fresh cilantro chopped
Assembly
  • 12 corn tortillas small
  • 0.5 cup cotija cheese crumbled
  • 1 lime wedges for serving

Equipment

  • Large skillet (preferably cast iron)
  • Mixing bowls
  • Whisk
  • Tongs

Method
 

  1. In a medium bowl, whisk together mayonnaise, yogurt, lime juice, honey, cilantro, salt, and pepper. Toss with shredded cabbage and refrigerate.
  2. In a small bowl, combine all the spices for the rub: smoked paprika, garlic powder, onion powder, cayenne, oregano, brown sugar, salt, and black pepper.
  3. Brush salmon strips with olive oil and coat generously with the spice rub.
  4. Heat a large skillet over medium-high heat. Add a little oil and sear the salmon for 3-4 minutes per side, until blackened and cooked through.
  5. Warm corn tortillas in a dry skillet or over a gas flame.
  6. Assemble tacos by placing salmon on tortillas, topping with creamy slaw, and sprinkling with cotija cheese.
  7. Serve immediately with lime wedges.

Notes

Adjust the cayenne pepper in the rub to control the heat level. Double up the corn tortillas for a sturdier taco.