Blackened Salmon Tacos with Pineapple Slaw
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From chefwillcoleman
These fish tacos are a perfect weeknight dinner – they're delicious, easy to make, and packed with flavor.
The blackened salmon is coated with spices, then cooked in a skillet until it has a crispy exterior and juicy, tender inside. The spicy fish is served with a refreshing slaw made from fresh pineapple and crunchy red cabbage. To assemble your meal, top corn tortillas with the fish, pineapple-cabbage slaw, and a sprinkle of cotija cheese.
Looking for a side dish to serve with these tacos? You can't go wrong with Homemade Guacamole or Tostones!
- Recipe Card
Recipe Card
ingredients
- 2 salmon fillets, skin removed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons kosher salt, divided
- 2 tablespoons olive oil
- 1 cup shredded red cabbage
- 1 1/2 cups (about 1 medium pineapple) chopped pineapple
- 1 medium tomato
- 1 large jalapeño, finely chopped
- 1 lime, juiced
- 1/4 cup cotija cheese
- 8 small corn tortillas, warmed
Method
Step 1
Pat the salmon dry with paper towels and mix the chili powder, cumin, paprika, white pepper, onion powder, and 1 teaspoon of kosher salt in a small bowl. Evenly season the salmon with the spice rub.
Step 2
Place a large skillet over medium heat and add in olive oil. Once the oil begins to shimmer, place the salmon in. Cook for 3 to 4 minutes on each side, or until firm to the touch.
Step 3
Once the salmon is cooked, remove it from the skillet and set it aside. Meanwhile, combine together the cabbage, pineapples, tomato, jalapeño, lime juice, cojita cheese, and remaining salt in a large bowl.