Get ready to tantalize your taste buds with the ultimate seafood taco experience that'll make your mouth water and your dinner guests beg for seconds! These Blackened Salmon Tacos with Smashed Avocado are not just a meal—they're a flavor explosion that combines the smoky, spicy kick of perfectly seared salmon with the creamy, luxurious texture of fresh avocado. In just 25 minutes, you'll transform simple ingredients into a restaurant-worthy dish that proves gourmet cooking can be quick, easy, and absolutely irresistible.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 corn tortillas
- 1 lb salmon fillets
- 1 avocado
- 1 tbsp blackening seasoning
- 1/2 cup diced tomatoes
- 1/4 cup red onion, diced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by gathering all your ingredients: 4 corn tortillas, 1 lb salmon fillets, 1 avocado, 1 tbsp blackening seasoning, 1/2 cup diced tomatoes, 1/4 cup diced red onion, salt and pepper, and olive oil.
- Preheat a skillet or frying pan over medium-high heat. Allow it to heat up for a few minutes to ensure a good sear on the salmon.
- While the skillet is heating, pat the salmon fillets dry with paper towels. This helps achieve a nice crust when cooking.
- Rub the blackening seasoning evenly over both sides of the salmon fillets. Make sure to coat them well for maximum flavor.
- Once the skillet is hot, add a drizzle of olive oil to coat the bottom of the pan. Swirl the oil to ensure even coverage.
- Carefully place the seasoned salmon fillets in the hot skillet. Cook for about 3-4 minutes on one side until a dark crust forms.
- Flip the salmon fillets and cook for an additional 3-4 minutes on the other side, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and let rest for a couple of minutes.
- While the salmon is resting, prepare the smashed avocado. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- Using a fork, mash the avocado to your desired consistency. Season with salt and pepper to taste, and mix in a squeeze of lime juice if desired.
- Warm the corn tortillas in the same skillet for about 30 seconds on each side until they are pliable and slightly toasted.
- To assemble the tacos, flake the blackened salmon into bite-sized pieces and place a portion in the center of each tortilla.
- Add a generous scoop of smashed avocado on top of the salmon, followed by a sprinkle of diced tomatoes and diced red onion.
- Serve the tacos immediately, garnished with additional lime wedges or fresh cilantro if desired. Enjoy your Blackened Salmon Tacos with Smashed Avocado!
Tips
- Ensure your skillet is properly heated before adding salmon to achieve that perfect blackened crust. A medium-high heat is crucial for creating a beautiful sear.
- Pat the salmon fillets completely dry before seasoning. Moisture prevents the blackening seasoning from creating a crispy exterior.
- Don't overcrowd the pan when cooking salmon. Cook in batches if necessary to maintain high heat and ensure each fillet gets a nice crust.
- Use fresh, high-quality salmon for the best flavor and texture. Wild-caught salmon typically has a more robust taste.
- Experiment with homemade blackening seasoning by mixing paprika, cayenne, garlic powder, onion powder, thyme, and oregano for a custom spice blend.
- Warm tortillas just before serving to keep them soft and pliable. A quick 30-second toast in the skillet adds a delightful hint of char.
- For extra freshness, add a squeeze of lime juice to the smashed avocado and as a final garnish to brighten the entire dish.
Nutrition Facts
Calories: 417kcal
Carbohydrates: 24g
Protein: 38g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 80mg
