These Blackened Salmon Tacos are crispy, bold, smoky, with just a touch spicy then topped with a crisp mango slaw and avocado crema to balance the flavors. They’re a quick weeknight dinner that feels like it came straight out of a restaurant kitchen!
Does anyone else get super excited about having tacos for dinner? Whether it’s Pork Carnitas Tacos or Skirt Steak Tacos, tacos get everyone running to the table in my house, and these Blackened Salmon Tacos are no exception! They’re boldly spiced, fabulously fresh, and the kind of light, vibrant dish I feel like we all need this time of year. And even though they taste high-end, they are so flippin’ easy to make—the salmon is cooked in the air fryer and while that cooks, you can mix up the slaw and crema. Simple!
Why These Easy Salmon Tacos Are a Family Favorite
Blackened salmon tacos may sound fancy, but trust me: your kids are going to devour them! Here’s why we love this recipe.
- BIG flavor The blackening seasoning adds bold, layered flavor, with smokiness, savoriness, warmth, and a touch of heat.
- Awesome textures. Creamy avocado crema and crisp mango coleslaw are the perfect balance to the tender, flaky salmon. (I use similar elements in these Salmon Tacos with Creamy Slaw!)
- Quick and easy. Using the air fryer means the salmon is ready to tuck into your tacos in as little as 7 minutes!
What You’ll Need
Here are the ingredients you’ll need to make these blackened salmon tacos. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Blackened Salmon:
- Salmon – Remove the skin and cut the salmon into 1-inch cubes.
- Blackening seasoning – Smoked paprika, garlic powder, onion powder, oregano, parsley, black pepper, cayenne, and cinnamon add lots of depth to the flavor.
- Olive oil – Or another oil you like to cook with.
Mango Coleslaw:
- Napa cabbage – Another type of cabbage will work too!
- Mango – If the fresh mangoes aren’t looking too great at your grocery store, you can use thawed frozen mango and slice it thinly.
- Cilantro and lime juice – For fresh, bright flavor.
- Salt
Avocado Crema:
- Avocados – Make sure they’re ripe so you can get a smooth and creamy sauce!
- Garlic
- Cilantro
- Spices – Cumin and red pepper flakes; you can omit the red pepper flakes for a mild crema.
- Lime juice, red wine vinegar, and olive oil – To make the crema drizzle-able and tangy.
- Salt
Tacos:
- Corn tortillas – Or your preferred type of tortilla!
- Optional toppings – Crumbled queso fresco, pickled onions, sliced jalapeños, or extra cilantro for garnish.
How to Make Blackened Salmon Tacos
These salmon tacos are easy peasy! Here’s a breakdown of the steps in the process.
- Make the mango coleslaw. Toss all the ingredients in a bowl.
- Prepare the avocado crema. Blend all of the ingredients in a small food processor until the mixture is smooth.
- Season the salmon. Combine the blackening seasoning in a bowl. Add the salmon and oil and toss to coat.
- Cook the salmon. Air fry at 400°F for 7 to 9 minutes, or until the salmon is flaky and lightly browned.
- Warm the tortillas. Heat each tortilla in a skillet over medium-high heat for 1–2 minutes per side, until warm and pliable.
- Assemble the tacos. Divide the crema, coleslaw, and salmon onto the tortillas and add your desired toppings.
Tips and Variations
I have a few more tips for making these blackened salmon tacos.
- No air fryer? Cook the salmon in a skillet over medium-high heat for 3 to 4 minutes per side.
- Cook in batches. Depending on the size of your air fryer, you may have to cook the salmon in batches. Don’t crowd the salmon to try to make it all fit in one batch or it won’t end up with that nice crispy exterior!
- Get a head start. You can prepare the coleslaw and crema a day or two ahead of time, and even mix up the blackening seasoning if you’d like.
Storage and Reheating
- Refrigerator: Store leftover blackened salmon, slaw, and crema separately in airtight containers for up to 3 days. I don’t recommend freezing this recipe.
- To reheat: Warm the leftover salmon in the air fryer at 350°F for 3 to 4 minutes or in a skillet until warmed through, then assemble the tacos with the crema and slaw.
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Description
These Blackened Salmon Tacos are topped with avocado crema and crisp mango slaw for a fresh, flavorful meal ready in under 30 minutes!
Blackened Salmon:
Mango Coleslaw:
Avocado Crema:
Tacos:
Mango Coleslaw:
- Add all ingredients to a bowl, toss to mix everything together and set aside.
Avocado Crema:
- Add all ingredients to a small food processor, blend until smooth. Set aside.
Blackened Salmon:
- Heat air fryer at 400°F.
- To a small bowl, add smoked paprika, garlic powder, salt, onion powder, oregano, parsley, black pepper, cayenne pepper, and cinnamon. Mix together and set aside.
- Add salmon cubes to a bowl along with the blackening spice blend and olive oil. Toss everything together with a spoon to coat all of the salmon.
- Place salmon cubes in the air fryer basket in a single layer. Cook for 7-9 minutes until slightly browned. Remove from air fryer and repeat until all salmon cubes are cooked.
Assemble Tacos:
- Heat a large skillet to medium high heat. Spray with cooking spray and add corn tortillas to pan. Cook for 1-2 minutes on each side. Repeat until all tortillas are cooked.
- To each tortilla, add 1 scoop of the crema, a handful of the coleslaw, top with cubes of salmon, optional garnish with queso fresco, pickled onions and cilantro. Serve.