Blackened Salmon Tacos with Peach Salsa
Craving a fresh and flavorful meal on the fly? This easy salmon taco recipe combines seasoned blackened salmon, a jazzy peach salsa, and warm corn tortillas for a vibrant, delicious dinner that’s ready in under 20 minutes!
Servings: 12 tacos
Calories: 163kcal
Ingredients
- 1 lb. salmon
- 1 tbsp olive oil
- 2 tsp blackening seasoning alternatively you can use chili powder
- 12 corn tortilla
PEACH SALSA
- 2 peaches diced
- 1 avocado diced
- 1 jalapeno 1/2 finely diced - reserve half for topping
- 1 lime juiced
- 2 tbsp red onion finely chopped
- 1/4 tsp sea salt
TOPPINGS
- 1 cup red cabbage shredded
- fresh cilantro
- fresh sliced jalapeno optional
Instructions
- Preheat oven to 425°
- Place salmon filets on a baking sheet. Coat in olive oil and season with blackening spice (or chili powder). Roast for 10-12 minutes (4-6 minutes per 1/2 inch of thickness is the best formula)
PEACH SALSA
- Dice peaches, avocado, jalapeno, and red onion. Add to a small bowl and gently stir together, add lime juice and salt. Taste for seasoning, add more salt if needed.
PUT THE TACOS TOGETHER!
- Flake the salmon and divide between tortillas. Top with salsa, additional sliced jalapeno and shredded cabbage.
- Squeeze extra lime juice on top, add cilantro if desired and enjoy!
Notes
Salmon - You can use salmon with skin or without skin, if you roast with skin I recommend flaking off of the skin prior to adding to your taco
Leftover Alert! - This recipe is an excellent way to reuse leftover salmon. Simply gently reheat and load into tacos with all the fixins'
Nutrition
Serving: 1taco | Calories: 163kcal | Carbohydrates: 17g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 172mg | Potassium: 371mg | Fiber: 3g | Sugar: 3g | Vitamin A: 207IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg
