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4.64 from 11 votes

Blackened Salmon Fish Tacos

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 8 tacos
Calories: 450kcal

Ingredients

Grilled Salmon

Instructions

  • 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.

Nutrition

Serving: 4g | Calories: 450kcal | Carbohydrates: 16g | Protein: 18g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 195mg | Potassium: 491mg | Fiber: 3g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 2.7mg | Calcium: 157mg | Iron: 1.2mg