Blackened Salmon Tacos

These blackened salmon tacos take spiced, skewered, and grilled salmon paired with avocado, fresh mango, pickled onions, and cilantro to create the perfect Cinco de Mayo recipe!

overhead shot of blackened salmon tacos on white plate with lime wedges

It’s week 4 of TACO MONTH on Hungry by Nature and I am ready!! As I mentioned the last few weeks, I am going to be sharing recipes all month long to get you ready for Cinco de Mayo – because HELLO tacos are life and any holiday that gives me another excuse to eat them is a winner in my book.

We’ve already talked about queso (YUM), super easy lettuce wraps, 5 ingredient almond flour tortillas (!!), and today were are making yummiest tacos eva…

overhead shot of blackened salmon tacos with sliced avocado, diced mango, cilantro, pickled onions and lime wedges

BLACKENED SALMON TACOS

My love for salmon runs deep. My love for tacos runs deeper. And together, blackened salmon tacos are everything.

overhead shot of all the ingredients to make blackened salmon tacos

These blackened salmon tacos come together in a snap, thanks to a short (but spicy!) ingredient list.

Salmon: duh.

Spices: I did a mixture of cumin – my all-time fave spice, smoked paprika, onion powder, chili powder, salt, and pepper. And I guarantee you have all of those spices in your spice drawer.

Corn Tortillas: I opted for corn for this recipe because I love getting a really good char on them. But you could always make my almond flour or cassava flour tortillas!

Mango: Adding a sweet fruit like mango, pineapple, or sliced peaches offsets the spice mixture.

Avocado: Again, does this need an explanation?! Avocado and tacos were made for each other.

Cilantro and picked red onions: I love topping my tacos with both cilantro and pickled onions for extra flavor and texture!

overhead shot of blackened salmon tacos with lime wedges

In addition to a simple ingredient list, making these blackened salmon tacos couldn’t be easier!

  1. First make sure you soak your skewers (if yours are wood) and preheat your grill.
  2. Combine all the spices in a bowl and toss over cubed salmon. Using two sets of skewers, skewer salmon cubes (using two skewers per set helps keep the salmon in place).
  3. Using tongs, wipe an oiled paper towel over the grates of the grill to prevent the salmon from sticking. Place skewers on the grill (medium direct heat) and cook for 5 minutes on each side.
  4. While the salmon is cooking, prepare your other ingredients. Heat or char your tortillas. Slice the mango and avocado. And grab your cilantro and pickled onion!
  5. When the salmon is done, remove it from the skewers, assembly your tacos, and enjoy!

overhead shot of blackened salmon tacos on white plate with lime wedges

If grilling is not an option for you, you could always cook the salmon inside on a grill pan (this is the one I have), bake the salmon for about 15 minutes at 400 degrees, or even cook on the stovetop!

Because I know you are looking for other Cinco de Mayo themed recipes for taco month, don’t forget about my:

close up shot of a blacked salmon taco with sliced avocado, diced mango, and pickled red onions

I know you are going to LOVE these blackened salmon tacos!! When you make them for Cinco de Mayo, post a picture on social media and use the hashtag #imhungrybynature so that I can see!

Print
overhead shot of blackened salmon tacos on white plate with lime wedges

Blackened Salmon Tacos

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 large servings 1x
  • Category: Main
  • Method: Grill
  • Cuisine: Fish

Description

These blackened salmon tacos take spiced, skewered, and grilled salmon paired with avocado, fresh mango, pickled onions, and cilantro to create the perfect Cinco de Mayo recipe!


Scale

Ingredients

For the salmon skewers:

  • 1 pound salmon, cut into 1 inch cubes
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the tacos:

  • 6 corn tortillas
  • Sliced mango, pineapple, or peach
  • Avocado / guacamole
  • Cilantro
  • Pickled red onion

Instructions

  1. First make sure you soak your skewers (if yours are wood) and preheat your grill.
  2. Combine all the spices in a bowl and toss over cubed salmon. Using two sets of skewers, skewer salmon cubes (using two skewers per set helps keep the salmon in place).
  3. Using tongs, wipe an oiled paper towel over the grates of the grill to prevent the salmon from sticking. Place skewers on the grill (medium direct heat) and cook for 5 minutes on each side.
  4. While the salmon is cooking, prepare your other ingredients. Heat or char your tortillas. Slice the mango and avocado. And grab your cilantro and pickled onion!
  5. When the salmon is done, remove it from the skewers, assembly your tacos, and enjoy!

Keywords: salmon, fish, tacos, easy dinner

Pin this recipe for your Cinco de Mayo celebration or your next Taco Tuesday!

overhead shot of blackened salmon tacos on white plate with lime wedges

A quick and easy weeknight dinner - Cajun Salmon Tacos! | hungrybynature.com

Get your copy of One Bite Might Kill Me

Get my top 3 tried and true ways I deal with friends and family who question my food choices and recipes you can bring to the table that everyone will love!

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit
Share:

32 thoughts on “Blackened Salmon Tacos

    1. Ellie | Hungry by Nature Post author

      You and me both Kelly! Sometimes I get concerned with the amount that I eat… at what point should I be concerned with mercury levels??

      Reply
    1. Ellie | Hungry by Nature Post author

      YES!! When my husband ate these, he said it was one of his favorite things I’ve ever made!

      Reply
    1. Ellie | Hungry by Nature Post author

      Hahah and YES YOU DO! They were so good – I found them at my farmers market one weekend and they were gone the next 🙁

      Reply
  1. Beverley @ Born to Sweat

    ughhh those salmon chunks look absolutely PERFECT. I need to make myself a jar of that cajun rub and just have it handy for stuff like this. Can’t wait to move to my new place and get a BBQ too! just as summer is ending… great timing hah. pinning this!

    Reply
    1. Ellie | Hungry by Nature Post author

      Thanks Bev! For how much I make this salmon, I really should have the rub pre-mixed and ready to go! Congrats on buying a place – I cannot wait to see pictures. We bought our condo last year and if feels so good to own something it also forces you to take care of it – ha! Thanks for the pin!

      Reply
  2. grace @ the smokin' chemist

    you are speaking my language with these tacos. i am thinking that rub would be perfect for grilled shrimp tacos too ?

    funny how in some places it is too hot to cook inside, & when it is grilling season everywhere else it is too hot to cook outside here. i only will smoke things during the day in the summer, grilling has to be done in the early morning or evening when the sun is not able to incinerate you standing with your face over a blazing hot grill.

    Reply
    1. Ellie | Hungry by Nature Post author

      ummmm YES. Now I want to go home and make cajun shrimp tacos – genius! Where do you live that it’s so hot??

      Reply
  3. Britney

    Well, I’ve already saved this recipe to Pinterest for later. Wow! These look and sound amazing! 🙂 I love fish tacos, but haven’t had salmon tacos yet. The cajun seasoning with the juicy peach sounds like an awesome combination. Thanks for sharing!

    Cheers,

    Britney
    starryeyedblonde.com

    Reply
    1. Ellie | Hungry by Nature Post author

      Thanks Britney!! I could literally eat fish tacos everyday – something about them is just so dang good! Let me know when you give the recipe a try!

      Reply
    1. Ellie | Hungry by Nature Post author

      Thanks Jessica! This has been one of my favorite recipes to date – let me know how you like them!!

      Reply
  4. Pingback: Menu Plan Monday: August 22, 2016 - Nutritioulicious

  5. Pingback: Bloggers' Best Bytes: Best Recipes of 2016 - Byte Sized Nutrition

  6. Pingback: Whole30 Roasted Lemon Salmon in Foil - Hungry by Nature

  7. Pingback: Favorite Recipes of 2016! - Hungry by Nature

  8. Pingback: Simple Pan Seared Salmon Macro Bowls - Hungry by Nature

  9. Pingback: Menu Plan Monday: Back-to-School Planning and Preparation

  10. Pingback: Grilled Radishes with Thyme & Rosemary - Hungry by Nature

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.