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Salmon Tacos

Bursting with flavors, these blackened salmon tacos are a party in your mouth.  Toasted tortillas, smoky chipotle mayo, savory salmon, topped with crunchy slaw, sweet pickled onions, avocado slices, and a Fresno chili pepper.  A perfect weeknight dinner that comes together in under 20 minutes. 
Course dinner
Cuisine Mexican
Keyword salmon tacos with chipotle sauce
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 servings
Calories
Author Eva Fry

Ingredients

  • 1.5 - 2 lbs. salmon
  • 1 teaspoon olive oil

Blackened Seasoning

  • 1/8 teaspoon chile powder
  • 1/8 teaspoon cumin
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • salt and pepper to taste

Chipotle Mayo

  • 2 chipotle peppers in adobo sauce or 1 tablespoon
  • 1/2 cup mayo
  • corn tortillas
  • 1 bag coleslaw or 2 cups shaved cabbage
  • jalapeno or Fresno chili sliced
  • 1 avocado sliced
  • lime

Pickled Onions

  • 1 medium red onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon white sugar
  • 3/4 cup white wine vinegar
  • 1 1/2 cup boiling water

Instructions

  • Preheat the oven to 350 degrees.  Line a baking sheet with foil.  Place the salmon on top of the foil.
  • Combine chile powder, cumin, oregano, garlic powder, onion powder, salt and pepper in a small bowl. Stir to mix.
  • Brush the salmon with olive oil, then top with the blackened seasoning.
  • Bake the salmon for 15 - 18 minutes until it is cooked through and flakes easily with a fork.
  • While the salmon is baking, prepare the pickled onions.
  • In a glass bowl, combine the vinegar, salt, and sugar and stir until dissolved.
  • Bring 1 1/2 cups water to a boil in a small saucepan.
  • Thinly slice the red onions into rings.  Place the red onion rings into the boiling water for 1 minute just to blanch or soften the onions.
  • Remove the onions from the boiling water and place them into the brine solution for 10 minutes.  Discard the boiling water.  Stir the onions occasionally to let the brine pickle all the onions.
  • Next prepare the chipotle mayo by combining mayo and the chipotle peppers in a bowl and stirring to incorporate.
  • Heat the corn tortillas over an open flame to char the edges, or heat in a skillet.
  • Assemble the tacos by spreading a dollop of chipotle mayo on each tortilla, followed by the flaked salmon, the crunchy slaw, an avocado slice, pickled onions and fresh jalapeno.  Squeeze with fresh lime juice and enjoy.

Notes

Note: If you want, you can mix the mayo with the slaw.  It will turn the slaw brown from the adobo sauce, but give it a fabulous flavor.  Alternatively, you can leave the slaw raw and smear the tortilla with the chipotle mayo.  This is a purely personal preference.  I did both and slightly preferred the mayo mixed with the slaw - but the choice is yours.