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Blackened Salmon Street Tacos

April 15, 2023

Give my Blackened Salmon Street tacos a try for your next summer grill sesh! I made these for the Hume Supernatural crew after our epic beach day, and man were they a hit. The perfectly-balanced blend of sweet and savory, smoky and tangy will have you going back for seconds.

Fish tacos are one of my favorite summer dishes for feeding hungry mouths after a busy beach day. With one large salmon fillet, we were able to feed our whole crew (8 people) and felt full and satisfied afterward without the lethargic feeling you can get from sitting down at your favorite Mexican restaurant! You can cook up this recipe at the beach or even in your kitchen at home, customize the seasoning/toppings to your own taste preferences and adapt the recipe depending on the amount of people you're feeding.

If you get tired of grilling burgers and hot dogs or your just craving some fresh fish tacos, you'll have to try this super simple but flavorful Blackened Street Salmon Taco recipe. Plus, I love that we are all filling up on the Fab Four - protein, fat, fiber and greens! Here's a breakdown:

Protein: Wild caugh salmon
Fat: Homemade guacamole and avocado oil
Greens: Romaine lettuce, arugula, cilantro, and cherry tomatoes
Fiber: Black beans

Want more tasty taco recipes? Check out a few of my favorites here!

Prep Time
5 minutes
Total Time
15 minutes
Servings
4-8
Freezer Friendly
No

Ingredients

1 large salmon fillet (made 8 tacos)
1 tbsp avocado oil
1 tbsp smoked paprika
1 tbsp chili powder
1 tbsp garlic powder
1/4 tbsp salt
1 pack of Siete Grain-free tortillas

Toppings:

Black beans, unsalted and cooked (optional)
Romaine lettuce, rinsed and chopped
Arugula
Cilantro
Cherry tomatoes - lightly salted
1/4 lime per taco

Guacamole:

2-3 large ripe avocados
1 lime, juiced
1/2 tsp salt

Directions

On the Grill:

Rub the filet with 1 tbsp avocado oil, and sprinkle 1 tbsp smoked paprika, 1 tbsp chili powder, 1 tbsp garlic powder, and 1/4 tbsp salt.
Wrap your fish in parchment paper and then cover in tin foil and place onto the grill and cook until internal temperature 145 degrees (about 10 - 15 minutes).
Warm your tortillas on the grill for 1-2 minutes each side.
For the guacamole, mash the avocados in a small bowl and season with salt and fresh lime juice.
Flake the fish onto grilled almond flour tortillas and top with your desired toppings and an extra squeeze of lime.

At Home:

Preheat oven to 400 degrees.
Rub the fillets with 1 tbsp avocado oil and sprinkle 1 tbsp smoked paprika, 1 tbsp chili powder, 1 tbsp garlic powder and 1/4 tbsp salt.
Place your salmon fillet on a parchment paper lined baking tray and bake for 10-15 minutes or until fish is 145 degrees.
Bake or roast at 400 degrees on a sheet pan oven for 10-15 minutes or until fish is 145 degrees.
While your fish is cooking, rinse and strain black beans, and pour them into a pot to warm over medium heat.
To prepare your guacamole, mash your avocados in a medium mixing bowl. Juice 1/2 - 1 lime depending on your taste preference, and a pinch of salt to taste.
Rinse and chop your vegetables for topping. Set aside.
Warm your tortillas on pan over medium heat for 1-2 minutes each side.
Flake the fish onto the warmed tortillas and top with guacamole and toppings of choice. You can also plate this onto a salad or enjoy as a salmon taco bowl.