BlackeNed Salmon Tacos with Avocado Tomatillo Salsa

Its officially spring and I want all the fresh foods. If I knew what I was doing on the grill, I would totally be grilling all the foods. But I don’t, so I will do it on the stove and/or oven and just set off the smoke detector everyday. Its fine. My dog and kids are used to the noise and watching me waving kitchen towels around the house.

One of my fave springy summery dishes is fish tacos. Fish tacos are the bomb. But for some reason a lot of places insist on frying the fish. Why? Get out of here with the fried fish. It ends up just tasting like fried, and whatever sauce (usually mayo based) you put on top. No thank you.

The salmon on these tacos is blackened with with taco spices, instead of being fried, and they are so dang good. Broiling salmon is my favorite way to cook it. It gets crispy on top, and is perfectly cooked in the middle. And instead of a mayo based sauce, the salsa is avocado based. Just as creamy, but better! Everything tastes fresh and light and spicy. *Sings Favorite Things from Sound of Music*

Now, I wouldn’t be surprised if there were no leftovers BUT just in case here are some tips for storing any leftover taco seasoning and salsa:

  • Since the seasoning has fresh lime zest in it, I would just use all of it. If you have any leftover, store it in an air tight container in the fridge for up to a week.
  • The avocado in the salsa will oxidize if left to its own devices. The lime juice will help, but it won’t solve the browning problem. Store leftovers using plastic wrap pressed onto the salsa so that as little air is touching it as possible. Store in the fridge up to 1 week.

Blackened Salmon Tacos

~4 servings, 2 tacos per serving


  • 1 lb salmon
  • 1 tsp chile powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp dried oregano
  • ½ tsp salt
  • Zest of 1 lime
  • Avocado Tomatillo Salsa (see below)
  • 8 tortillas of choice
  • Jicama, thinly sliced
  • Tomatoes, diced
Avocado Tomatillo Salsa
  • 1 medium/large avocado
  • 1 lb tomatillos, husks removed and quartered
  • 1/4 large yellow onion, thickly sliced
  • 1+ jalapeno
  • Small handful of cilantro (maybe 1/2 a bunch?)
  • Juice of 1/2 lime
  • Salt to taste


  1. Make taco seasoning: Combine chile powder, oregano, garlic, cumin, salt, and lime zest
  2. Make the salsa: Turn on the broiler. Place tomatillos, onion, jalapeno on baking sheet. Drizzle with olive oil and sprinkle with salt. Broil until everything is cooked and starting to brown, about 7-10 minutes, turning halfway through. In a blender combine roasted vegetables (and all their juices), avocado, cilantro, and lime juice. Blend until smooth. Taste and add more salt or lime juice.
  3. Generously season the salmon with taco seasoning.
  4. Broil salmon for about 7 minutes, until it starts getting brown and crispy.
  5. Depending on the thickness of your salmon, it may not be cooked through. Just remove it from the oven, loosely cover with foil, and let it rest for about 10 minutes. When it flakes easily with a fork, it is done.
  6. Assemble tacos with salmon, salsa, jicama and tomatoes (and any other taco toppings your heart desires!)

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