Blackened Salmon Tacos

Blackened Salmon Tacos with charred corn, avocado salsa, and cotija cheese are delicious any day of the week! 

Blackened Salmon Tacos

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I hope everyone had a fantastic weekend! Can you believe September is just 10 days away? The weather in Nashville this weekend was much cooler, and it feels like fall is coming on early. As summer winds down, myself and other Recipe Redux members are reflecting on our summer vacation memories with a travel-inspired recipe.

When I visited Austin for the first time a couple of weeks ago, eating tacos was high on my list of things to do. So when I was picked up at the airport, we immediately went to Torchy’s Tacos, an Austin original. I love the story of how Torchy’s Tacos was started and how their tagline “Damn Good Tacos” originated.

Torchys Tacos

And it’s true….these tacos are damn good. So good that one visit to Torchy’s wasn’t enough. On the first trip, I tried the Fried Avocado Taco (but I ordered mine un-fried!) and the Democrat, a Beef Barbacoa taco (both pictured above). I loved both of the tacos + they have the best queso dip EVERRRR. Probably has something to do with the fact that they add guacamole and diablo hot sauce.

On the second trip, I decided to try something different because YOLO, right? The Mr. Orange taco, a blackened salmon taco with grilled corn, black bean relish, queso fresco, cilantro, and avocado salsa, was calling my name. I’m not exaggerating when I say this was the best taco I’ve ever had. Even before I found out what this month’s Recipe Redux theme was, I had every intention of recreating this taco at home.

Blackened Salmon Tacos

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You’ll notice that I made a few minor changes in my recipe from what’s listed on Torchy’s menu. I did not include black beans, solely because I didn’t have any on hand, and instead of queso fresco, I used cotija cheese. I found cotija cheese in my local grocery store in the specialty cheese section (near the deli case). Cotija cheese is dense and crumbly and has a great saltiness to it which is perfect for the tacos, but a little goes a long way.

While it isn’t an exact recreation of the Mr. Orange taco, I think my version is pretty close. One thing is for sure…this is a damn good taco 🙂

Some tools & ingredients you may need:

 

Blackened Salmon Tacos

Servings: 4 servings
Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

  • 2 ears of corn husks & silks removed
  • 1 pound salmon filet
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • Salt to taste
  • Fresh lime juice
  • 2 teaspoons canola oil
  • 16, 5- inch corn tortillas

Taco Toppings:

  • Avocado Salsa
  • 1 small avocado
  • 1 Roma tomato
  • 2 tablespoons chopped cilantro leaves & stems
  • 1 scallion sliced thin, white and green parts separated
  • Cotija cheese

Instructions

  • 1. Preheat oven broiler to 500 degrees F and position top rack about 4 inches from the heat source. Place ears of corn on a baking sheet and broil for 10 minutes or until corn is slightly charred on all sides. Remove from oven and let cool. Remove corn from cob.
  • 2. Combine the paprika, cayenne pepper, and a pinch of salt in a small bowl. Pour spices onto a large plate. Place the flesh side of the salmon into the spices being sure to coat it well.
  • 3. Heat a large cast-iron skillet over medium heat with the canola oil. Once the oil is hot, carefully place the salmon filet into the skillet, flesh side down. Cook for 2-3 minutes and then carefully flip salmon onto skin side and cook for additional 6-8 minutes or until salmon can easily be flaked with a fork. Place salmon on a large plate, squeeze fresh lime juice over top, and allow to cool slightly before flaking the salmon into small pieces and removing the skin.
  • 4. Meanwhile, mash the avocado in a bowl. Add the tomato, cilantro, the white parts of the green onion, and a pinch of salt and mix well.
  • 5. For each taco use two corn tortillas to prevent them from breaking. Add the charred corn, salmon, avocado salsa, sliced green onion, and cotija cheese. Squeeze extra lime juice over the taco if desired.

Nutrition

Serving: 2g
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Made this recipe

This recipe featured in my book, Eat To Sleep, for it's sleep-promoting ingredients!

Blackened Salmon Tacos

Did you have a memorable meal during a trip this summer? Tell me about it in a comment below! 

Be sure to check out all of the other vacation-inspired recipes from fellow Recipe Redux members by scrolling through the recipe gallery.

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    1. Fish tacos are my favorite & the charred corn and avocado salsa make these tacos extra delicious!