Blackened Salmon Fish Tacos
Taco’s are a staple over here. A once a week kind of thing.
Plain and simple ground beef taco’s. The boys love taco’s. Probably because they are just that plain and simple beef, soft or hard taco shells, and a whole lot cheese. Fish tacos however are a different story. Six out of the nine of us despise fish. One of the three that happens to love fish lives in another state. So fish is a very rare occurrence in our house.
I know that it is popular to use fried shrimp in fish taco’s, but I tend to go the unconventional route. It just seems to be how I do things in life. Actually now that I think about it my whole family goes the unconventional route. Seriously, we are so NOT normal. You would probably meet us and then leave with anxiety. I know I would.
Honestly, these tacos are good. The homemade shells are a must! Crunchy and spicy, they are so much better than their fried look a like. Not to mention a whole lot healthier, and with it being the holidays and all, I figured we could use at least on lighter recipe to help balance things out a bit!
The shells are super easy to make. I use this really cool taco shell mold that works like magic. If you do not have one of these (which I realize you most likely do not) you can use this really great method that works just as well!
Blackened Salmon Fish Tacos
Course: Main Course
These tacos are so good. The homemade shells are a must! Crunchy and spicy, they are so much better than their fried look a like.
For the Shells
- 8 corn tortilla's
- 1/2 teaspoon smoked paprika
- 1/4 garlic powder
- olive oil
- 1 pound salmon filet
- 1 tablespoon olive oil
- 2-1/4 teaspoons smoked paprika
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons onion powder
- 1-1/2 teaspoons ground dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon dark brown sugar
- 6-8 oz cream cheese for serving
- 1 cup cheddar cheese for serving
- 1 avocado mashed with a pinch of salt and pepper.
- Preheat the oven to 450 degrees. MIx the 1/2 teaspoon smoked paprika and the 1/4 teaspoon garlic powder in a small bowl. Working with four tortillas at a time, microwave them for 1-2 minutes. Quickly rub with olive oil and sprinkle one side with the spice mixture. Place tortillas and a taco mold If you have one. if not, Invert a regular-sized muffin tin. Fold the tortillas gently and prop up between the bottom of 4 muffin cups. Bake at 450ºF for 5-7 minutes or until crisp and lightly browned. Repeat with remaining tortillas.
- Preheat your grill or grill pan to high.
- Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed.
- Rub half the mixture on the salmon and then rub the salmon with olive oil. Rub the rest of the spice mixture and the salmon, pressing it into the fish.
- Place the salmon skin side up on the grill. Grill for 3-4 minutes and then flip and grill for another 2 minutes. Allow to cool slightly and then flake with a fork.
- To assemble smear a good amount (1-2 Oz) of cream cheese on each taco shell. Layer in the salmon and top with about and 1/8 cup of cheddar cheese.
- If desired top with mashed avocado and hot sauce.