Craving some beachfront worthy tacos? Blackened Salmon Tacos are full of flavor from a homemade blackening seasoning and topped with corn salsa and a creamy cilantro yogurt sauce!
Marc and I love to eat salmon, while the kids are still “learning to like it” as the experts like to put it. Fish is a tough one, even for adults sometimes, as it can be difficult to cook and at times tastes fishy. I think fish tacos are an easy way to enjoy fish, especially salmon, and these Blackened Salmon Tacos are my go-to salmon taco recipe!
The salmon is covered in a homemade blackening seasoning, consisting of chili powder, paprika, cayenne pepper, brown sugar, salt, and garlic powder, and is sautéed on the stovetop until it is perfectly flaky. I would recommend finding a salmon filet that is relatively thin/even thickness throughout for even cooking.
The blackening seasoning is incredibly flavorful and almost gives the salmon a skin, as it blackens over the high heat of a skillet. I always love a good avocado salsa too, so this corn and avocado salsa sounded delicious to me. Topped with the cilantro yogurt sauce, these blackened salmon tacos with cilantro yogurt sauce were perfection. Maybe now I won’t have to order salmon every time we go out to eat!
To start, I recommend making the corn salsa and cilantro yogurt sauce. The salmon is cooked pretty quickly so you want the toppings to be ready so you can eat your tacos while they’re warm!
For the corn salsa, simply combine corn (frozen corn that’s been thawed or canned that’s been drained and rinsed), diced avocado, diced red onion, chopped cilantro, diced tomato, lime juice, lime zest, cumin, salt and pepper. Stir well and the pop in the refrigerator.
For the cilantro yogurt sauce, combine the Greek yogurt, buttermilk, cilantro, green onion, lime juice, garlic, salt, and pepper in a food processor or blender and puree. Add the additional tablespoon or two of buttermilk until your desired consistency is reached. I have found different brands of Greek yogurt have slightly different thickness, so you. might need the additional buttermilk or you might not. I like the yogurt sauce to be drizzle-able but not runny.
To make the blackened salmon, combine the spices in a small bowl. Rub the seasoning mixture over the salmon. Heat the oil over medium-high heat and then cook the salmon for 3-4 minutes on each side, or until it flakes easily.
To assemble, divide the salmon between taco-sized tortillas. I highly recommend using corn tortillas and charring them in a pan over high heat for a little crunch! Top with corn salsa and yogurt sauce. Yum yum yum!