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These blackened salmon tacos are ready in just 20 minutes! Rubbed with blackened seasoning, seared in the cast iron, and topped with Cotjia cheese, these tacos are extra delicious when paired with my avocado lime crema.
Ingredients
Scale
- 1.5 lbs salmon
- 1 1/2 tablespoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 8–10 corn tortillas
- 1/2 cup grated or crumbled Cotija cheese
- Optional toppings: sliced cabbage, cilantro, corn, avocado, or avocado lime crema
Instructions
- In a small bowl, whisk together smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, salt and pepper until combined.
- Rub seasoning onto salmon filets or place seasoning onto shallow bowl or plate and press salmon, flesh side down, into the rub, coating the entire filet.
- In a cast iron pan, heat olive oil over medium heat. Once the oil is hot, place salmon flesh side down into the pan, cooking until blackened, about 2-3 minutes. Flip salmon over, skin side down, and cook until internal temperature reaches 125-125 degrees F* or the filet flakes easily when a fork is inserted into the center, about 4-5 minutes, depending on thickness. If salmon is thick (over 1.5 inches), you may need to cook a little longer.
- Divide flaked salmon, Cotija cheese, and other desired toppings like corn, avocado, cabbage or my avocado lime crema among tortillas.
Notes
- I like to cook my salmon to medium-rare, which is an internal temperature of 125-135 degrees F, however the USDA recommends cooking seafood to well done or 145 degrees F to ensure it’s safe from possible food borne illness. This will result in a dryer, tougher piece of salmon.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Tacos
- Method: Cast Iron
- Cuisine: Mexican
