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Close-up of three soft tortilla Blackened Salmon Tacos filled with red cabbage slaw, topped with creamy sauce and cilantro.

Blackened Salmon Tacos

Enjoy these flavorful Blackened Salmon Tacos, perfect for a healthy and delicious meal. This recipe features spicy blackened salmon, a fresh cabbage slaw, and a zesty lime crema, all served in gluten-free tortillas.
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Prep Time 20 minutes
Cook Time 10 minutes
Slaw Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Slaw
  • 2 cups very finely shredded red cabbage
  • 2 cups very finely shredded green cabbage
  • 1 tbsp finely chopped fresh oregano leaves or 1 tsp dried
  • 1/4 cup olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh lemon juice
  • 1 serrano very thinly sliced
  • 1 Pinch Salt
  • 1 Pinch Pepper
For the Aioli
  • 3 tbsp mayonnaise homemade
  • 1 tbsp lime juice
  • 2 tsp hot sauce e.g. El Yucateco
For the Salmon
  • 1 lb salmon skin removed, cut into 2-inch strips
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup panko breadcrumbs gluten-free recommended
  • 1/4 cup olive oil
  • 1 egg
For the Tacos
  • 8 tortillas e.g. Siete Grain-Free Cassava Tacos
  • cilantro finely chopped
  • 1 lime cut into wedges

Equipment

  • Large bowl
  • Small bowl
  • Large nonstick skillet
  • Paper towel-lined plate
  • Towel
  • Stainless steel skillet

Method
 

  1. For the Slaw: In a large bowl, combine red cabbage, green cabbage, oregano, olive oil, lime juice, lemon juice, serrano, salt, and pepper. Toss until well combined. Set aside.
  2. Prepare the Aioli: In a small bowl, combine mayonnaise, lime juice, and hot sauce. Stir until smooth. Set aside.
  3. For the Salmon: In a small bowl, combine cayenne pepper, thyme, paprika, garlic powder, kosher salt, black pepper, and panko breadcrumbs. Stir until well combined.
  4. In a separate bowl, whisk the egg with 1 tsp water.
  5. Heat the olive oil in a large nonstick skillet over medium heat.
  6. Dip the salmon strips into the egg wash, then roll them in the panko mixture until evenly coated. Place into the hot skillet and cook for 2-3 minutes per side, until cooked through and golden brown.
  7. Transfer cooked salmon to a paper towel-lined plate.
  8. Assemble the Tacos: Char the tortillas. For a gas stovetop, place tortillas directly on a low burner for about 45 seconds per side. For an electric stovetop, place tortillas in a dry skillet over medium heat for about 30 seconds per side. Wrap cooked tortillas in a towel to keep them warm.
  9. Place a small amount of slaw in the bottom of a charred tortilla. Top with two salmon pieces. Drizzle with aioli and sprinkle with cilantro. Serve with lime wedges.

Notes

Nutrition information is automatically calculated and should be used as an approximation.

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