Blackened Salmon Tacos with Jalapeño Lime Crema

5 from 7 votes

Blackened Salmon Tacos with Jalapeño Lime Crema

Blackened Salmon Tacos topped with diced avocados, fresh grilled corn, cotija cheese, and homemade jalapeño lime crema! These are the best salmon tacos you'll ever have and they are so simple to make!

Course: 30 Minute Meals

Keyword: avocado, avocados, baked fish, blackened mix, blackened seasoning, blackened shrimp, burritos, cilantro, cotija cheese, crema, cumin, fish tacos, garlic powder, grilled corn, jalapeno, jalapeno cilantro crema, jalapeno lime crema, lime juice, onion powder, queso fresco, red cabbage, roasted corn, salmon, seafood, seafood tacos, shrimp, smoked paprika, tacos

Author: Marzia

Ingredients

cilantro lime crema:

½ cup sour cream and mayo I used ¼ cup each
2 teaspoons minced garlic
3 tablespoons cilantro
2 tablespoons fresh lime juice
1 jalapeno seeds and ribs removed
pinch of salt

blackened salmon:

1 ½ teaspoon smoked paprika
1 teaspoon EACH: cumin chipotle powder, granulated garlic, AND sugar
¼ teaspoon EACH: thyme AND onion powder
salt and pepper
1 pound wild-caught salmon such as sockeye or coho
3 tablespoons oil

optional toppings:

corn or flour tortillas red cabbage, diced avocados, grilled corn, cotija cheese, lime wedges, chopped cilantro, pickled jalapeños, pickled onions, mexican pickled carrots, black beans, etc.

Instructions

CILANTRO LIME CREMA: Combine all the ingredients for the crema in a blender and blend until smooth. Pour the crema in a dressing bottle or a bowl, cover and refrigerate until ready to use.
BLACKENED SALMON: Combine the smoked paprika, cumin, chipotle powder, garlic, sugar, thyme, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl. Place the salmon on a cutting board and pat dry with a paper towel. Cut the salmon into smaller pieces. I made filets that were about 1 ½ inches wide. Sprinkle the flesh of the salmon with the blackened seasoning liberally, you may not need all the seasoning. Heat a large cast iron skillet over medium high heat. Drizzle ½ the oil into the pan and place half the salmon filets flesh side down into the skillet. Cook about 2-5 minutes total, turning half way through. The salmon is done with the thickest part feels firm. Fry the second batch of salmon filets. Allow the salmon to rest for 5 minutes. Remove the skin and flake with fork or just dice it.
ASSEMBLY: Add the red cabbage, blackened salmon, and your favorite toppings to the taco and top with a spoonful of crema. Serve with additional crema on the side.

Notes

I cut the salmon into smaller filets because it's easier to control if your piece has varying thicknesses like mine did. You can leave the salmon filet whole if you wish but the cooking time will vary. Leaving the salmon filet whole will take you about 8-12 minutes for cooking time.