Blackened Salmon Tacos

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Published: July 30, 2021


Blackened Salmon Tacos

Blackened Salmon Tacos

Tacos should be had in every meal of the day - breakfast, lunch, second lunch, and dinner - end your day with these fresh, bright and tart soft tacos - and pretty healthy to boot! Feel free to dollop on some cooling greek yogurt or sour cream or some homemade Red Enchilada Sauce!


  • 1 lb Salmon fillets 1 ½" thick
  • 1 tsp Smoked paprika
  • 1 tsp Cumin Seeds
  • ½ tsp Fleur de Sel
  • ½ tsp Brown sugar
  • ½ tsp Mexican Oregano
  • 8 Small flour or corn tortillas


  • 1 cup Radishes thinly sliced
  • 2 cups Kale
  • 1 cup Cilantro chopped
  • 1 Mango thinly sliced
  • 1 Lime juiced (approx. 2 tbsp)
  • 1 ½ tbsp Lime Olive Oil
  • ¼ tsp Fleur de Sel
  • Pickled Red Onions


  • Toast cumin in a nonstick pan for 4-5 minutes over medium heat, or until cumin is fragrant. Remove from heat and grind finely in a mortar and pestle along with oregano. Combine spices together, mixing well. Sprinkle over top both sides of fish, pressing to adhere. Sear salmon on a non-stick pan for 2 minutes per side, then remove from heat. Flesh should be pale pink and cooked through, but not dry.
  • Wrap tortillas in a clean kitchen towel and warm in a microwave for 1 minute to soften. Toss together radishes, kale, and cilantro with lime juice and fleur de sel and Persian Lime Olive Oil.
  • Assemble tacos with slaw on bottom of tortilla, followed by pieces of seared salmon, more torn fresh cilantro, mango slices and several slices of Pickled Red Onions and serve warm.
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  1. The Olive Farm - Olive Oil Critic - […] such a vibrancy, this oil is delightful to enjoy in salmon tacos, made with fish fresh from the dock…

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