Go Back
Blackened Salmon Tacos via JennySheaRawn.com

Blackened Salmon Tacos

Flaked blackened salmon, shredded red cabbage, avocado chunks, cilantro, scallions, (easy) homemade pickled red onions and cojita cheese packed into warmed flour tortillas. A crisp, satisfying dinner idea for busy weeknights or weekends.
Course Main Course
Keyword Blackened Salmon Tacos
Total Time 30 minutes
Servings 4 people


For the salmon

  • 1 pound salmon filets
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper

To assemble the tacos

  • 10-12 small flour tortillas warmed
  • 1/2 small head red cabbage thinly sliced, then chopped
  • 1 bunch scallions, thinly sliced
  • 1 avocado cut into chunks
  • 1/2 small red onion, pickled*
  • 5 oz cojito cheese crumbled
  • 1/2 cup chopped cilantro leaves
  • 1 lime cut into wedges


  • Preheat the grill to high heat. Clean and oil the grates. 
  • In a small bowl, combine paprika, cumin, garlic powder, dark brown sugar, sea salt and black pepper. Mix well. 
  • Place salmon skin side down on a piece of tin foil. Coat the fish with the seasoning and press into flesh (top and sides). Place salmon (on tinfoil) on the grill over direct heat. Reduce heat to medium high. Grill until salmon is cooked through, or until desired doneness. Remove salmon from grill. Flake salmon once cooled, slightly. 
  • To assemble the tacos, lay flour tortillas out flat, top with red cabbage, flaked salmon, avocado, scallions, cilantro, cheese and pickled red onion. Serve with lime wedges.


* To make the pickled onion, combine 1/2 a thinly sliced red onion with 1/2 cup seasoned rice vinegar. Let sit overnight.