Get ready to transform your dinner routine with these mouthwatering Grilled Spicy Blackened Salmon Tacos that combine the perfect balance of heat, freshness, and tropical zest! Imagine tender, perfectly grilled salmon crusted with bold blackening seasoning, nestled in warm corn tortillas, and topped with a vibrant pineapple avocado salsa that brings a burst of sunshine to every single bite. This isn't just a recipe – it's a culinary adventure that will transport your senses from your kitchen straight to a beachside Mexican cantina!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 pound salmon fillets
- 2 tablespoons blackening seasoning
- 8 corn tortillas
- 1 cup diced pineapple
- 1 avocado, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Prepare the salmon by patting the fillets dry with paper towels and generously coating both sides with blackening seasoning, ensuring even coverage.
- Preheat an outdoor grill or indoor grill pan to medium-high heat (approximately 400-450°F), cleaning and lightly oiling the grates to prevent sticking.
- While the grill heats, prepare the pineapple avocado salsa by combining diced pineapple, diced avocado, finely chopped red onion, and chopped cilantro in a medium bowl.
- Squeeze fresh lime juice over the salsa, add a pinch of salt, and gently mix. Set aside to allow flavors to meld while preparing the salmon.
- Place seasoned salmon fillets on the hot grill, cooking for 4-5 minutes on the first side until dark and crispy, with nice grill marks developing.
- Carefully flip the salmon and cook an additional 3-4 minutes, or until the fish reaches an internal temperature of 145°F and easily flakes with a fork.
- Remove salmon from grill and let rest for 2-3 minutes to allow juices to redistribute.
- Warm corn tortillas briefly on the grill or in a skillet until slightly charred and pliable.
- Break the grilled salmon into large chunks and distribute evenly among the warm tortillas.
- Top each taco generously with the prepared pineapple avocado salsa.
- Serve immediately, with extra lime wedges on the side for additional garnishing if desired.
Tips
- Always pat your salmon dry before seasoning to ensure the blackening spice adheres perfectly and creates a crispy exterior.
- Use a high-quality blackening seasoning or make your own blend for maximum flavor complexity.
- Don't overcook the salmon - aim for a slightly translucent center that will continue cooking while resting.
- For extra char and flavor, consider briefly grilling your pineapple chunks before dicing for the salsa.
- If you don't have a grill, a cast-iron skillet works wonderfully for achieving that perfect blackened crust.
- Let the salmon rest after grilling to retain its juiciness and prevent it from becoming dry.
- Warm your tortillas just before serving to enhance their texture and prevent cracking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: g
Cholesterol: 75mg
