Switch up your taco game with our new favorite recipe for fish tacos!
We don’t ever need an excuse to eat tacos, but if you do, these Blackened Salmon Tacos And Pineapple Salsa are it! We took to the Test Kitchen to bring you these delicious tacos filled with spicy blackened salmon, fresh and sweet pineapple salsa, and creamy lime crema.
This recipe is quick and easy to make yet packed with flavors that will leave your taste buds singing.
Tip: If you do not like spicy, skip the jalapeño or habanero pepper in the salsa. Also, we used corn tortillas to make this dish a great gluten-free option!
Blackened Salmon Tacos
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ¼ tsp cayenne pepper (optional)
- 2 tbsp olive oil
- 1 lb salmon filet with skin
- 8 6 inch corn tacos
- ⅓ cup sour cream
- 1 lime, juiced
- ½ lime, zested
- For the blackened rub, combine the first 8 spices in a small bowl, mix and set aside.To cook the salmon, in a skillet over medium high heat add the olive oil and heat until it shimmers. Place the salmon, skin side down in the skillet and sprinkle half of the spice rub mixture on top of the flesh side. Cook for about 5 minutes or until the bottom edges look browned and crispy.
- Flip the salmon over and carefully, remove the skin. We used two forks to remove the skin and any of the dark portion of the underside salmon. Sprinkle the remaining rub on the other side of the salmon. Cook for another 5 minutes or until the temperature you like. If desired, flip the salmon one more time to slightly cook the spices on the top side of the salmon. Remove salmon from skillet, plate and slice or break into smaller pieces for the tacos. Cover and set aside.
- Wipe out skillet with paper towel and warm the corn tortillas in the skillet a few seconds each side.
- To serve, place desired amount of salmon in each taco and top with pineapple salsa and lime crema (optional).
And keep scrolling for our Pineapple Salsa recipe…
- 1 pineapple, peeled, cored, and diced
- 1 jalapeno or habanero (extra hot) pepper, seeded and diced (optional)
- 1 red Fresno pepper, seeded and diced
- ¼ cup red onion, diced
- ½ cup cilantro, chopped
- ¼ tsp kosher salt
- For the pineapple salsa, if you do not like spicy, skip the jalapeno or habanero ingredient.
- To make the pineapple salsa. In a large bowl, add all the ingredients and toss to combine. Cover and refrigerate.
All photos by Lorianne DeVita