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
Servings: 8 tacos
Calories Per Serving: 450 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
View Recipe Comments
- 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.
I’m working my way through all your taco recipes, loved these ones. The sweet with the spicy on the salmon was a great combo!
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
Made this last night! Absolutely delicious!!!!!!! so simple and I made the shells like Tieghan said with the inverted muffin pan!
They were incredible!!!! Love this recipe!!!!!
Thank you Glo! That is so amazing to hear! xTieghan
In this sentence, “Layer in the salmon and top with about and 1/8 cup of cheddar cheese.” is there something left out after the “about”? The rub for the salmon sounds so tasty, my husband would probably like just the salmon and I’ll eat them as tacos.
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Oh my, I love these tacos. I am a big fan of fish tacos but never Thought to try them with salmon!
I wanted to let you know that I will be featuring your tacos this evening on Whatcha’ Whipped Up. Thanks for sharing and I hope to see you there again this week!
We love fish tacos here in San Diego, but I’ve never made them with salmon. Yum! Thanks for bringing them to Tuesday’s Table – hope you come back next week!
Nice! We have a fair bit of salmon in the freezer right now. I’ll give this a try.
Oh my! These sound amazing!
I love Fish Taco’s!!! I have never use Salmon before but that sounds great! I think I will give it a whirl!
Salmon is amazing in taco form!
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I am salivating right now. These look AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I love fish tacos!
Wow! Thanks they are really yummy! And you do not feel bad after eating them!
I have never eaten a taco with any type of fish in it. This looks so good thought. I love salmon and I love tacos! What better combination?
Thank you for sharing with Foodie Friends Friday. I hope you will come back next week with another recipe!
Cynthia at http://FeedingBig.com
Can I get the tortilla recipe too?
What do you mean? How to make the hard shells? It is in the recipe. I just used corn tortilla’s, but I will try making my own corn tortilla’s sometime! I hear it is really easy!
These look absolutely delicious! My husband loves salmon and he would love these. I would love it if you would share this on my very first Whisk Away Wednesday Linky Party today, at http://www.kreativecreationz.com. I can’t wait to see you there! You now have a new friend on FB!
Thanks for being my friend on facebook! I would head over to you party now!