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- 1 pound salmon fillets - 8 small corn or flour tortillas - 1 cup shredded cabbage - 1 avocado, sliced - ½ cup diced tomatoes - ¼ cup cilantro, roughly chopped - Smoked paprika - Cayenne pepper - Garlic powder - Onion powder - Dried oregano - Salt - Black pepper - Oven - Sheet pan - Parchment paper - Mixing bowl - Skillet - Knife The main ingredients for blackened salmon tacos include salmon, tortillas, and fresh toppings. Salmon is the star here. It gives rich flavor and healthy fats. Tortillas are the base for your taco. You can choose corn or flour based on your taste. Fresh toppings like cabbage, avocado, tomatoes, and cilantro add crunch and brightness. Next up are the spices. Smoked paprika gives a warm, deep flavor. Cayenne pepper adds heat. Garlic and onion powders bring savory notes. Dried oregano adds a touch of earthiness. Salt and black pepper are key to enhance all these flavors. For tools, you need an oven and a sheet pan to bake everything. Parchment paper makes cleanup easy. A mixing bowl is for the spice mix. A skillet warms the tortillas, and a knife helps with cutting veggies. Gather these ingredients and tools for a fun cooking experience! Each element plays a vital role in creating a flavorful taco. - Preheat oven to 425°F (220°C). - Line a sheet pan with parchment paper. First, set your oven to 425°F. This high heat helps create that perfect blackened crust. Lining your sheet pan with parchment paper makes cleanup a breeze. - Combine spices in a small mixing bowl. In a small bowl, mix together smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper. This spice mix will give your salmon a bold kick. Make sure to blend well for even flavor. - Dry fillets and coat with olive oil and spice mix. - Arrange on the sheet pan. Take your salmon fillets and pat them dry with paper towels. This step is key for a nice crust. Brush both sides with olive oil, then generously coat with your spice mix. Place the fillets on one side of the lined sheet pan. - Distribute cabbage and tomatoes on the opposite side of the pan. On the other side of the pan, spread out the finely shredded cabbage and diced tomatoes. Drizzle a bit of olive oil over them. A sprinkle of salt helps enhance their natural taste. - Bake for 12-15 minutes until salmon flakes easily. - Prepare tortillas while baking. Slide the pan into your preheated oven. Bake for 12-15 minutes. The salmon should flake easily with a fork. While it cooks, heat your tortillas in a dry skillet for about 30 seconds on each side. This makes them soft and warm. - Layer ingredients and serve with lime wedges. Once everything is ready, take a tortilla. Layer on some sautéed cabbage and tomatoes. Add a piece of the blackened salmon. Top it off with fresh avocado slices and chopped cilantro. Serve with lime wedges for a zesty finish. Enjoy! To get a great blackening on the salmon, make sure to cover each fillet with the spice mix. The spices add flavor and create a nice crust. Use enough spice mix to coat every side evenly. When cooking, keep your oven at 425°F (220°C). This heat helps the salmon cook through and get crispy. Bake the salmon for 12 to 15 minutes. It is done when it flakes easily with a fork. You can warm tortillas in two ways: using a skillet or a microwave. I prefer the skillet method. Heat it over medium heat and warm each tortilla for about 30 seconds on each side. This makes them soft and tasty. If you are short on time, use the microwave. Heat them in a damp paper towel for about 15 seconds. A beautiful plate makes everything better. Arrange the tacos on a bright platter. Add extra lime wedges for squeezing on top. Sprinkle fresh cilantro leaves over the tacos for color. This adds a fresh look and makes the dish more fun to eat. You want your guests to enjoy both the taste and the view! {{image_4}} You can switch salmon for chicken or shrimp. Both options work well. For chicken, use boneless thighs for juiciness. Season them with the same spice mix. Bake them for about 20-25 minutes, or until cooked through. For shrimp, use large, peeled shrimp. Toss them with olive oil and spices. Bake them for only 6-8 minutes, until they turn pink and opaque. These quick swaps keep the flavors bold and fresh. If you want a meatless option, replace salmon with grilled veggies or beans. For grilled veggies, use zucchini, bell peppers, and mushrooms. Season them with olive oil and spices, then grill or roast until tender. You can also use black beans or chickpeas for protein. Mix them with lime juice and spices for a tasty filling. This way, you keep the dish vibrant and satisfying without meat. To take your tacos up a notch, add some salsas or dressings. A fresh mango salsa gives a sweet twist. Just mix diced mango, red onion, cilantro, and lime juice. For a creamy touch, try a chipotle mayo. Blend mayo with chipotle peppers and lime for a smoky kick. These extras add depth and excitement, making each bite a flavor burst. You can keep leftover blackened salmon tacos in the fridge. Use an airtight container to prevent drying out. They stay fresh for up to three days. When you want to eat them again, reheat in the oven for the best taste. Set the oven to 350°F (175°C) and warm for about 10 minutes. This keeps the salmon tender and the tortillas soft. If you want to freeze the salmon and veggies, it's simple. First, let them cool completely. Then, wrap each piece of salmon tightly in plastic wrap. Place the veggies in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. You can freeze these for up to three months. When ready to eat, thaw overnight in the fridge before reheating. You can prep tacos in advance for quick meals. Keep the salmon, veggies, and tortillas separate. Assemble just before serving to keep everything fresh. If you want to prep ahead, slice the avocado and store it in lemon juice. This keeps it from browning. When you're ready to eat, just layer your ingredients and enjoy a tasty meal in no time! Yes, you can use frozen salmon. Just make sure to defrost it correctly. The best way is to place it in the fridge overnight. If you're short on time, you can also run it under cold water for about 30 minutes. This keeps the fish safe and tasty. You can pair these tacos with many sides. Here are some ideas: - Mexican rice for a filling addition - Black beans for extra protein - Grilled corn for sweetness - A fresh salad to add crunch - Homemade salsa for a flavor boost The spice level depends on how much cayenne pepper you use. If you like heat, add more cayenne. If you prefer milder tacos, reduce the amount. The smoked paprika also adds flavor without much heat. Overall, it's a nice balance that most people enjoy. In this post, we explored how to make delicious blackened salmon tacos. We covered the key ingredients like salmon, spices, and toppings. I shared step-by-step instructions that guide you from preparation to serving. You learned tips for perfect blackening and tortilla heating methods. Remember, you can customize these tacos with different proteins or vegetarian options. Enjoy experimenting with flavors. Keep this recipe handy; it’s easy and tasty!

Blackened Salmon Tacos Sheet Pan

Indulge in the delightful flavors of Blackened Salmon Tacos, all made effortlessly on a sheet pan! This easy, healthy recipe features flaky salmon seasoned with a zesty spice mix, paired with fresh cabbage, tomatoes, and creamy avocado in warm tortillas. Perfect for a quick dinner, it’s packed with flavor and nutrients. Click through to discover the full recipe and bring a taste of the coast to your kitchen tonight!
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Ingredients
  

1 pound salmon fillets

2 tablespoons extra virgin olive oil

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and freshly cracked black pepper to taste

8 small corn or flour tortillas

1 cup finely shredded cabbage

1 ripe avocado, sliced

½ cup diced ripe tomatoes

¼ cup fresh cilantro leaves, roughly chopped

Lime wedges, for serving

Instructions
 

Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper to facilitate easy cleanup after baking.

    In a small mixing bowl, combine the smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, and a pinch of salt and black pepper. Stir until well blended; this is your spice mix.

      Carefully pat the salmon fillets dry using paper towels to remove excess moisture. Brush both sides of each fillet with the extra virgin olive oil, ensuring they are well-coated. Generously rub the prepared spice mix over the salmon, covering it completely.

        Arrange the seasoned salmon fillets on one side of the lined sheet pan, leaving space between them for even cooking.

          On the opposite side of the sheet pan, evenly distribute the shredded cabbage and diced tomatoes. Drizzle a little olive oil over the vegetables and sprinkle with a dash of salt.

            Place the sheet pan in the preheated oven and bake for about 12-15 minutes. The salmon is cooked when it flakes easily with a fork, and the vegetables should be tender yet retain a slight crunch.

              While the salmon and vegetables are baking, heat the tortillas in a dry skillet over medium heat. Warm each tortilla for approximately 30 seconds on each side until they are soft and pliable.

                Once the baking is complete, assemble each taco by laying down a generous portion of the sautéed cabbage and tomatoes on a tortilla. Top with a piece of the flavorful blackened salmon, and finish with slices of fresh avocado and a sprinkle of chopped cilantro.

                  For a zesty finish, squeeze fresh lime juice over each taco just before serving.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                      - Presentation Tips: Arrange the tacos on a vibrant serving platter, garnishing with extra lime wedges for squeezing. A light dusting of fresh cilantro on top adds a burst of color, making the dish visually appealing!