Go Back
To create sheet-pan blackened salmon tacos, gather these fresh items: - 2 salmon fillets (6-8 oz each) - 1 tablespoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - 1 teaspoon cayenne pepper (adjust for spice level) - Salt and black pepper to taste - 2 tablespoons olive oil - 8 small corn tortillas - 1 cup shredded cabbage (red or green) - 1 avocado, sliced - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges - Optional: Crumbled feta cheese or a dollop of sour cream Fresh ingredients make a big difference in taste. Using fresh salmon ensures a flaky, tender texture. Fresh herbs, like cilantro, bring bright flavors. Fresh lime juice adds a zesty kick. The taste of your tacos improves with fresh, colorful veggies. Cabbage adds crunch, while ripe avocados give creaminess. Always choose the best ingredients for great meals. You can customize your tacos based on what you have. If you can’t find salmon, use chicken or shrimp. For spice lovers, add more cayenne pepper. Prefer a milder taste? Skip the cayenne altogether. You can swap corn tortillas for flour ones if you like. Add crumbled feta or sour cream for creaminess. Adding pickled onions or jalapeños can also boost flavor. Feel free to mix and match! Start by preheating your oven to 425°F (220°C). This ensures your salmon cooks evenly. Line a large baking sheet with parchment paper. This makes for easy clean-up and keeps the salmon from sticking. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, salt, and black pepper. This spice rub gives your salmon that bold blackened flavor. Pat the salmon fillets dry with paper towels. This helps the rub stick better. Brush both sides of the salmon with olive oil. Now, sprinkle the spice mix generously over the fillets. Make sure every bit of salmon is covered. Place the seasoned salmon on your prepared baking sheet. Bake in the oven for about 12-15 minutes. You’ll know the salmon is done when it flakes easily with a fork and looks opaque. Once it's cooked, take it out and let it rest for a few minutes. This helps keep the juices inside. After resting, break the salmon into bite-sized pieces using a fork. While the salmon bakes, warm your corn tortillas. Heat them in a dry skillet over medium heat for about 30 seconds on each side. This makes them soft and pliable. Keep the tortillas warm in a clean kitchen towel until you’re ready to serve. Now it’s time to put everything together. Lay down a good amount of shredded cabbage on each tortilla. Then, add the blackened salmon pieces on top. Don’t forget to add sliced avocado and chopped cilantro for extra flavor. Squeeze fresh lime juice over everything. If you like, add crumbled feta cheese or a dollop of sour cream. Serve your tacos right away with extra lime wedges on the side. Enjoy! To make the best blackened seasoning, use fresh spices. Dried spices lose their flavor over time. A mix of smoked paprika, garlic powder, onion powder, cumin, and cayenne pepper works wonders. Adjust the cayenne to match your spice level. This seasoning gives your salmon a bold, smoky taste. When applying the rub, be generous. Make sure every bit of salmon is covered. This creates a flavorful crust that seals in moisture. Warming tortillas is key for soft, tasty tacos. Use a dry skillet over medium heat. Place the tortillas in the skillet for about 30 seconds on each side. This step makes them pliable and enhances their flavor. If you have a tortilla warmer, use it to keep them warm. Wrap them in a clean kitchen towel if you don’t have one. This keeps them hot until you’re ready to fill them. These tacos shine with fresh toppings. Shredded cabbage adds crunch and color. Sliced avocado brings creaminess, while cilantro offers a fresh bite. A squeeze of lime juice brightens the flavors. You can also add feta cheese or a dollop of sour cream for richness. Serve the tacos with extra lime wedges on the side. These small touches elevate your dish and make it even more enjoyable. Consider pairing with a light salad or chips for a complete meal. {{image_2}} You can switch the salmon for other proteins. Chicken works great here. Simply use boneless chicken thighs or breasts. Shrimp is another tasty option. Cook them in the same spice rub for a quick meal. If you prefer white fish, try cod or tilapia. These fish also soak up flavors well. For a vegetarian twist, use grilled veggies. Bell peppers and zucchini add color and taste. You can also try black beans for protein. If you're going vegan, use tofu. Press it to remove extra moisture, then coat it with the spice rub. Bake until golden. These options make your tacos hearty and healthy. Tacos can vary in style. Try lettuce wraps for a low-carb option. This swap gives a fresh crunch. For toppings, think outside the box. Add mango salsa for a sweet bite. Roasted corn adds a nice texture. You can also use pickled red onions for tanginess. Each topping brings new flavors to your meal. After enjoying your Sheet-Pan Blackened Salmon Tacos, you might have some salmon left. To store it, let the salmon cool down first. Then, place it in an airtight container. It will stay fresh in the fridge for up to three days. You can also freeze the salmon. Just wrap it tightly in plastic wrap and then place it in a freezer bag. Frozen salmon can last for about three months. When you’re ready to enjoy the leftover tacos, you can reheat them easily. If you have whole tacos, unwrap them. Heat a skillet over medium heat. Place the tacos in the skillet for about 1-2 minutes on each side. For the salmon, you can microwave it for about 30 seconds. Just be careful not to overcook it. You want it warm, not dry. Meal prep helps save time during busy weeks. You can prepare the salmon ahead of time. Bake it, then let it cool and store it in the fridge. You can also chop your veggies and keep them in separate containers. When you're ready to eat, simply warm the salmon and tortillas. Assemble your tacos quickly for a fresh meal. This method keeps flavors vibrant and saves you from cooking every day. Yes, you can use frozen salmon. Just remember to thaw it first. Place the salmon in the fridge overnight or run it under cold water. After thawing, dry the salmon with paper towels. Then, follow the same steps to season and bake it. If you don't have corn tortillas, you can use flour tortillas. Lettuce wraps also work well for a low-carb option. You can even try pita bread or whole grain tortillas. Each option adds a new taste to your tacos. The spice level in these tacos can vary. The cayenne pepper adds heat. If you want less spice, reduce the amount of cayenne. You can also add toppings like sour cream or avocado to cool it down. Enjoy the flavors at your own heat level! This blog covered essential ingredients and their importance. Fresh ingredients boost flavor and nutrition. I shared step-by-step instructions for making tasty blackened salmon tacos. You learned tips for seasoning and warming tortillas. I also discussed variations for different diets and preferences. Remember, cooking is fun and creative. Don’t hesitate to experiment. Enjoy your meals and share them with friends!

Sheet-Pan Blackened Salmon Tacos

Elevate your taco night with these delicious Sheet-Pan Blackened Salmon Tacos! Bursting with flavor from a smoky spice rub and fresh toppings, these easy-to-make tacos are sure to impress. Perfect for a quick dinner, they come together in just 25 minutes. Ready to tantalize your taste buds? Click through to explore the full recipe and discover how to create these mouthwatering tacos at home!
Print Recipe Pin Recipe

Ingredients
  

2 salmon fillets (6-8 oz each)

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon cayenne pepper (adjust for spice level)

Salt and black pepper to taste

2 tablespoons olive oil

8 small corn tortillas

1 cup shredded cabbage (red or green)

1 avocado, sliced

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional: Crumbled feta cheese or a dollop of sour cream

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy clean-up.

    In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, salt, and black pepper. Mix well to create a spice rub.

      Pat the salmon fillets dry with paper towels and brush both sides with olive oil. Generously sprinkle the spice rub over the salmon, ensuring it's well coated.

        Place the seasoned salmon fillets on the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

          While the salmon is baking, warm the corn tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side. Keep them warm in a clean kitchen towel until ready to serve.

            Once the salmon is done, remove it from the oven and let it rest for a few minutes. Carefully break it into bite-sized pieces with a fork.

              To assemble the tacos, lay down a generous amount of shredded cabbage on each tortilla, followed by pieces of the blackened salmon, and top with sliced avocado and chopped cilantro.

                Squeeze fresh lime juice over the top and add optional feta cheese or sour cream if desired.

                  Serve immediately, garnished with extra lime wedges on the side for an additional zesty kick!

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4