Blackened Salmon Tacos are a quick, simple and healthy meal! Blackened Salmon is flaked and tucked into corn tortilla shells and topped with an avocado broccoli slaw, crumbled cotija and sliced jalapeños. Yields 4 (3 tacos each) servings.
This year I did decide to incorporate more fish and seafood into my diet.
Normally I don’t do resolutions, however this is one I can stick with. Before I might have fish or shrimp once a month – if that. Now I have it once or twice a week – if not more. It’s been fun testing out new recipes and enjoying the results 😉. And one of my favorite ways to enjoy seafood is in tacos. I suppose there’s no real surprise there. I have been a fan ever since my first fish taco at our favorite Mexican restaurant.
A few weeks ago I air fried blackened salmon to enjoy with this kale salad. And then tested the leftovers by tucking them into corn shells and topping it with slaw.
The cool crunchy slaw with the tender spiced fish is so simple yet SO incredibly good. I like to finish them with sprinkle of cilantro, queso fresco or cotija cheese, add a few sliced jalapeños and a squeeze of lime.
To Make These Blackened Salmon Tacos You Will Need:
for the slaw:
- lime zest
- lime juice
- avocado oil
- kosher salt
for the salmon and tacos:
- avocado oil
- blackened seasoning
- corn shells
- lime wedges
- sliced jalapeñ0
First things first, make the dressing for the slaw. If you’ve made this avocado dressing, you know the inspiration behind this dressing. To a blender, mini food processor or magic bullet, measure ad add: 2 small/medium avocados, 1 large clove of garlic, 1 handful cilantro, zest and juice of 2 limes, pinch of kosher salt (to taste) and 1 tablespoon of avocado oil.
Add splashes of water to thin it out a tad – about 1 to 2 tablespoons. The dressing should be slightly thick and not runny.
Add 12 ounce of broccoli slaw to a bowl. Add in desired amount of dressing – fyi I use all of it.
Then toss well to combine. Taste and add more salt or lime juice as desired. Bagged broccoli slaw is such a time saver. Have you ever made homemade broccoli slaw? IMO it’s not worth it.
Preheat your air fryer to 390° or 400℉ (or 200℃)
What Is Air Frying?
- An air fryer is a counter top appliance that requires less oil (anything from a few spritz to 1 tablespoon) yet produces crispy food that rivals most deep fried foods. By using circulating hot air, it moves at a high speed so the food tends to cook in a fraction of the time.
- There are a bunch of different makes and models of air fryers. My husband did the research (as he’s known to do) and found this air fryer [affiliate] to be one of the best. But do your research and purchase one that fits your lifestyle.
How is Air Frying Healthier?
- Air frying is healthier because only a thin layer of oil coats the food and when the hot air comes in contact it will crisp. Saving you a ton of fat and calories (without sacrificing any flavor!) because food is not being submerged in a vat of hot oil.
- Keep in mind, not all air fryers are equal. Some preheat and some do not. Some are smaller than others therefore you may need to work in smaller batches to air fry.
Brust 2 teaspoons avocado or extra light olive oil over 1-1/2 pounds of salmon.
Sprinkle the tops and sides with 1-1/2 to 2 tablespoons blackened seasoning.
Transfer the filets to a parchment paper (specifically made for air frying – never preheat with parchment in the air fryer) and place your seasoned salmon on top.
Air fryer 10 minutes or until fully cooked.
Don’t have an air fryer? No problem!
You can cook the salmon in a preheated 400℉ (or 200℃) oven for 10 to 12 minutes or until opaque and fish flakes easily.
Use a fork to flake the salmon into large chunks before building your tacos.
Quickly warm corn tortillas in a skillet. Fill with some of the salmon, avocado broccoli slaw and top with cotija, cilantro, a squeeze of lime and sliced jalapeños.
These tacos are fresh, flavorful and a smidge spicy. These tacos are even more delicious served with your favorite beer or margarita.
For more Air Fryer recipes, click here for my growing collection.
Blackened Salmon Tacos
FOR THE AVOCADO BROCCOLI SLAW:
- 2 medium avocados
- 1 clove garlic, peeled and roughly chopped
- 2 whole limes, zested and juiced (about 2 to 3 tablespoons juice and 2 teaspoons zest)
- 1/3 cup cilantro, plus more for serving
- 1 tablespoon avocado oil, or olive oil
- 1/2 teaspoon kosher salt, more or less to taste
- 1 to 2 tablespoons water, for thinning dressing
- 12 ounces broccoli slaw
FOR THE SALMON AND TACOS:
- 1½ pounds center cut salmon filets
- 2 teaspoons olive oil
- 2 tablespoons blackened seasoning
- 12 corn tortillas, individually warmed in a skillet
- 1/4 cup queso fresco or cotija cheese, crumbed, more or less to preference
- 1 jalapeño, sliced
- 4 lime wedges
MAKE THE SLAW:
- In a blender, mini food processor or magic bullet; measure and add the avocados, garlic, cilantro, zest and juice of 2 limes, avocado oil and salt.
- Process until smooth, adding a few splashes of water to thin out slightly.
- Add broccoli slaw into a bowl, add dressing and use tongs to toss until coated.
MAKE THE SALMON:
- Preheat air fryer to 390° or 400℉ (or 200℃) depending on make and model. (see notes for oven preparation)
- Brush the salmon with oil and season the top and sides with the blackened seasoning.
- Air fry for 10 minutes or until fully cooked. Let rest while you quickly warm up the tortillas in a skillet.
- Fill warm corn tortillas with flaked blackened salmon and top with avocado broccoli slaw, cheese, sliced jalapeños and torn cilantro. Squeeze a little lime juice over top.
DON’T HAVE AN AIR FRYER? NO PROBLEM!You can cook the salmon in a preheated 400° oven for 10 to 12 minutes or until opaque and fish flakes easily.
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