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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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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

Grilled Salmon


  • 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.
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    1. Hi Hayley,
      Love to hear this!! Thanks so much for making this recipe and your feedback! Have a great day! xT

  1. Brown sugar is listed as an ingredient… But I don’t see it used in the recipe? Otherwise fantastic! But would love to know how to incorporate the brown sugar

    1. Hi Mallory,
      Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! You can add the brown sugar in step 3. xT

  2. I haven’t made it yet but I don’t see where I’m adding the brown sugar in the actual recipe, am I missing it ? Assume it is with the spices, etc. Intending to make this week!
    Thank you!

    1. Hi Jill,
      So sorry about that, you can add the brown sugar in step 3:) Please let me know if you have any other questions, I hope you love this recipe! xx

  3. 5 stars
    I do not like salmon at all. I recently found out I’m pregnant and learned it’s incredible for me and my baby. I tried this recipe. IM IN LOVEEEEE!!!!!! Adding to my weekly meals so I make sure I’m eating it! Thank you!

    1. Hey Caitlyn,
      Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx