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Blackened Salmon Tacos with Pineapple Jalapeño Slaw

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These blackened salmon tacos feature a smoky, spicy crust paired with a tangy pineapple-jalapeño slaw, delivering a fresh, vibrant, and flavorful meal perfect for quick dinners or summer gatherings.

Ingredients

Scale
  • Salmon fillets (about 6 oz / 170 g each), skin removed
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil or avocado oil
  • 1 cup finely shredded green cabbage
  • ½ cup diced fresh pineapple (or canned in juice, drained)
  • 1 jalapeño pepper, seeded and minced (leave seeds for more heat)
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or agave syrup
  • Salt to taste
  • 8–10 small corn or flour tortillas (3–4 inches diameter)
  • Optional: avocado slices or a drizzle of sour cream

Instructions

  1. Prepare the blackening spice mix by combining smoked paprika, cayenne pepper, ground cumin, garlic powder, onion powder, salt, and black pepper in a small bowl.
  2. Pat salmon fillets dry with paper towels. Rub the spice mix evenly over all sides of the salmon. Let rest at room temperature for 10 minutes.
  3. Make the pineapple-jalapeño slaw by tossing shredded cabbage, diced pineapple, minced jalapeño, and chopped cilantro in a medium bowl.
  4. In a small bowl, whisk together lime juice, honey, and a pinch of salt. Pour over the slaw and toss to combine. Chill while cooking salmon.
  5. Heat a cast iron skillet over medium-high heat and add oil. When hot, place salmon fillets in the pan and cook undisturbed for 3-4 minutes until a dark crust forms.
  6. Flip salmon carefully and cook for another 3-4 minutes until salmon flakes easily but remains moist inside.
  7. Warm tortillas in a dry skillet or wrapped in foil in a low oven until soft and pliable.
  8. Assemble tacos by placing salmon on each tortilla, topping with pineapple-jalapeño slaw, and adding avocado slices or sour cream if desired. Serve immediately.

Notes

Pat salmon dry before seasoning to ensure a good crust. Let salmon rest with spices for 10 minutes before cooking. Use high heat for proper blackening. Flip salmon gently to keep it intact. Adjust jalapeño seeds and cayenne pepper to control heat. Warm tortillas before assembling. Leftover salmon is great for salads or grain bowls. For gluten-free, use corn tortillas; for dairy-free, substitute sour cream with coconut yogurt.

Nutrition

Keywords: blackened salmon tacos, pineapple jalapeño slaw, easy salmon recipe, summer tacos, spicy seafood tacos, quick dinner, healthy tacos

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