This Blackened Salmon Tacos with Slaw recipe will quickly become part of your weekly meal rotation AND favorite tacos recipes!
The blackened seasoning adds so much flavor, just the right amount of spice and texture (adds a little crunchy crust) to the buttery salmon. Served with a crunchy slaw with a tahini based dressing. A perfect combination of flavors and textures come together quick and easy for a delicious meal any day of the week.
If you are unfamiliar with blackened seasoning, it is typically a combination of chili powders, spices and herbs – very similar to cajun seasonings. I love making my own spice blends as I can customize the flavors to my palate, but feel free to use a store bought cajun seasoning or create your own blend.
As with all recipes, choosing fresh and high quality ingredients makes all the difference. This especially rings true with seafood. I always buy my salmon from Crowd Cow. They work with the top wild-caught and farm-raised sustainable sources. Purchase individual cuts or subscribe to their box delivery service which you can customize to fit your needs.
How to Make Blackened Fish Tacos
People ask me all the time how to blacken fish for tacos… And really, blackened fish tacos are surprisingly really easy to make! First you make the blackened seasoning for your blackened fish tacos. You pat dry your fish fillets and sprinkle the blackened seasoning on top. Then you heat 2 Tbs olive oil in a large skillet. Place the salmon fillets flesh side up in the skillet and heat until cooked through, turning over half way (about 3 to 5 minutes per side). Remove the fish from heat and peel off the skin, if your fillets had them. Lastly, you shred the salmon into large chunks. It really is so easy!
Whole30 + Paleo Blackened Salmon Tacos with Slaw Recipe
Both the blackened salmon taco filling and the slaw recipe are Whole30 and Paleo compliant. If you’re doing a Whole30, you can eat this taco filling in little jicama slices for mini tacos, or eat the filling by itself. It’s that good!
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- 4 (6 – 8 oz) salmon fillets
- 2 Tbs olive oil
- 8 grain free tortillas
- ½ red onion, diced
- 1 roma tomato, diced
- 1 cup romaine lettuce, shredded
- 1-2 avocado, sliced
- Cilantro, for garnish
- 2 Tbs paprika
- 1 tsp cayenne
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp kosher salt
- 1 bag broccoli slaw
- 1 small bag shredded carrots
- 1 cup shredded beets
- 1 granny smith apple, julienned
- 1 red onion, thinly sliced
- ⅓ cup pecans, toasted and chopped
- 2 Tbs tahini
- 1 Tbs apple cider vinegar
- 2 Tbs lemon juice
- 1 – 2 Tbs honey
- 1 Tbs olive oil
- salt & pepper to taste
- Make the blackened seasoning mix by combining all the seasoning ingredients into a small bowl and whisking until well combined. Set aside.
- Make the dressing for the slaw by combining the tahini, apple cider vinegar, lemon juice, honey and olive oil in a small bowl and whisking until well combined. Season to taste with salt and pepper and set aside.
- In a large bowl, combine the broccoli slaw, shredded carrots and beets, apple, red onion and pecans. Set aside.
- Pat the salmon fillets dry and lay them skin side down on a large plate or sheet tray and sprinkle with 2 Tbs blackened seasoning mix to coat.
- Heat 2 Tbs olive oil in a large skillet. Place the salmon fillets flesh side up in the skillet and heat until cooked through, turning over half way (about 3 to 5 minutes per side).
- Remove from heat and peel off skin. Shred the salmon into large chunks.
- Char the tortillas on the stove top. Fill each tortilla with shredded lettuce, chopped tomatoes and onion and top with shredded salmon. Garnish with avocado slices and cilantro.
- Add the dressing to the slaw and toss to coat. Serve the slaw with the tacos.
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