Blackened Salmon Tacos

5 from 1 vote

Blackened Salmon Tacos are an easy, 30 minute meal that you need in your life. Enjoy mini salmon patties on top of tortillas, along with a quick veggie mixture and toppings of your choice! So delicious, and your family is going to love them!

Course Main Dish

Cuisine American, Mexican

Keyword blackened salmon burgers, blackened salmon tacos, homemade salsa verde

Prep Time 20

Cook Time 10

Total Time 30

Servings tacos

Calories 252kcal

Author Sue Ringsdorf

Ingredients

For the salmon:

20 oz. salmon - skin removed
1/2 cup panko bread crumbs
1 Tablespoon parmesan cheese - freshly shredded
1 large egg

For the blackened seasoning:

1 Tablespoon paprika
1 Tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper - more or less, depending on your spice preferences

For the veggie saute:

1 Tablespoon olive oil
1/2 medium onion - sliced thin
1 medium bell pepper - any color, sliced thin
1 medium jalapeno - sliced thin
kosher salt and freshly ground black pepper - to taste

For the remaining ingredients:

8 medium tortillas
cotija cheese, sliced avocado, salsa - to serve

Instructions

Make blackened seasoning. Mix up the spices, including paprika, brown sugar, garlic powder, salt, onion powder, ground cumin, red pepper flakes, and cayenne pepper. If you aren't super excited for spicy, then cut back on the red pepper flakes and cayenne pepper.
1 Tablespoon paprika, 1 Tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon red pepper flakes, 1/2 teaspoon cayenne pepper
Prep salmon. In a food processor, combine the salmon (without skin), the breadcrumbs, egg, and parmesan cheese. Pulse until the salmon resembles ground meat. This should only take 30 seconds or less.
20 oz. salmon, 1/2 cup panko bread crumbs, 1 large egg, 1 Tablespoon parmesan cheese
Prep patties. Use your hands to form the salmon into eight even-sized patties and place them on a clean plate. Add a liberal amount of blackened seasoning to both sides of the patties, using your fingers to press it into the salmon.
Sauté veggies. Heat a cast iron skillet over medium-high heat. Add some olive oil and sauté veggies until slightly softened, approximately 3-4 minutes. Remove from pan.
1 Tablespoon olive oil, 1/2 medium onion, 1 medium bell pepper, 1 medium jalapeno, kosher salt and freshly ground black pepper
Cook salmon patties. Use the same pan and add a bit more olive oil. Cook salmon patties on medium-high heat until you get a nice dark crust on each side. This should only take a couple of minutes per side.
NOTE: Don't crowd the pan when cooking the patties. I usually do four at a time but it will depend on the size of your skillet.
Assemble tacos. Warm up some flour tortillas and layer the ingredients. Cut each salmon patty in half and layer one per taco. Add sautéed veggies, sliced avocado, Cotija cheese, and some salsa.
8 medium tortillas, cotija cheese, sliced avocado, salsa

Notes

Make up a batch of my Homemade Blackened Seasoning and keep it handy for all the things. It will save you time in the long run.
Prep the salmon patties in advance and store in the refrigerator. They cook really fast so I occasionally just make the ones we're going to eat right then.
Making homemade salsa is very easy and fresh. But store-bought salsa is a good option if you are short on time.

Nutrition