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Blackened Street Salmon Tacos

April 15, 2023

Blackened Salmon Street tacos for your next summer grill sesh!

The next time your craving fish tacos, you'll have to try this super simple but flavorful blackened street salmon taco recipe. 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 and smoky and tangy will have you going back seconds. Plus, I love that we were all filling up on the Fab Four - protein, fat, fiber and greens.

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

Ingredients

1 large fillets (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
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 BBQ:

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 BBQ for 1-2 minutes each side.
Flake the fish onto grilled siete almond tortillas and top with your desired toppings and a squeeze of lime. I prepped black beans, guacamole, salted sliced tomatoes, thinly sliced romaine lettuce, arugula, and cilantro for topping. You can also plate this on salad or into a warming bowl!

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.
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 pour black beans in 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 greens and tomatoes. Set aside for topping.
Warm your tortillas on pan over the stove top for 1-2 minutes each side.
Flake the fish onto the warmed tortillas and top with black beans, guacamole, salted sliced tomatoes or pico, thinly sliced romaine lettuce, arugula, and cilantro and a squeeze of lime. You can also plate this on salad or into a warming bowl!