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Chipotle Lime Blackened Salmon Tacos with Avocado Slaw

Close-up of three delicious salmon tacos filled with blackened salmon, cabbage slaw, and avocado chunks.

Make fast, flavorful salmon tacos using a blackened spice blend and top them with a fresh avocado slaw.

Ingredients

Scale
  • 1.5 lb salmon fillets, skin removed
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust for heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lime, juiced
  • 12 small corn or flour tortillas
  • For the Slaw:
  • 2 cups shredded cabbage mix
  • 1 ripe avocado, mashed
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt

Instructions

  1. Mix chili powder, paprika, cumin, oregano, cayenne pepper, salt, and pepper in a small bowl to create the blackened seasoning.
  2. Pat the salmon fillets dry. Rub the seasoning mix evenly over both sides of the salmon.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  4. Place the seasoned salmon in the hot skillet. Cook for 4 to 5 minutes per side, until the salmon flakes easily with a fork and has a dark crust.
  5. While the salmon cooks, prepare the slaw: In a medium bowl, whisk together the mashed avocado, Greek yogurt, lime juice, and salt until smooth.
  6. Gently fold the shredded cabbage mix into the avocado dressing until coated.
  7. Squeeze the juice of one lime over the cooked salmon.
  8. Warm the tortillas according to package directions (you can warm them directly on a dry skillet for 30 seconds per side).
  9. Assemble the tacos: Place a portion of blackened salmon onto each warm tortilla. Top with a generous amount of avocado slaw.

Notes

  • For a spicier kick, add a dash of hot sauce to the avocado slaw dressing.
  • If you prefer grilling, cook the salmon over medium-high heat for 4-6 minutes per side.
  • Use corn tortillas for a naturally gluten-free option.

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