Blackened Salmon Tacos

Blackened Salmon Tacos

with Corn Salsa and Lime Guacamole

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Make any night taco night with this 20 minute blackened salmon, slaw and guac taco! Don't be frightened by the name though. This cajun technique of blackening in a hot pan is all about getting that perfect crust from the aromatic spices!

Tags:Eat First
Allergens:Seafood/Fruit de MerFish/PoissonWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

6 unit

Flour Tortillas, 6-inch


56 g

Corn Kernels

170 g

Napa Cabbage, shredded

1 unit


1 unit


10 g


80 g

Roma Tomato

1 tbsp

Southwest Spice Blend

Not included in your delivery

3 tbsp


3 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories863 kcal
Fat45 g
Saturated Fat6 g
Carbohydrate81 g
Sugar4 g
Dietary Fiber10 g
Protein36 g
Cholesterol62 mg
Sodium229 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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If you'd like warm tortillas, wrap them in paper towels and microwave until they are warm and flexible, about 30 sec. Blackening is the Cajun technique of searing in a hot pan! It's all about getting that perfect crust from aromatic spices!

Wash and dry all produce.* Mince or grate 1 clove garlic (dbl for 4 ppl). Finely chop cabbage. Zest and juice the lime(s). Cut the tomato(es) into 1/4 inch cubes. Pat the salmon dry with paper towels. In a medium bowl, toss the salmon with the Southwest spice blend. Season with salt and pepper. Set aside.


In another medium bowl, combine the tomatoes, corn, cabbage, lime zest, 1 tbsp lime juice (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.


Heat a medium non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the salmon. Pan-fry until 'blackened' or dark golden-brown and cooked through, 2 min per side. (TIP: Cook to a min. internal temp of 70°C/158°F.**) Using a wooden spoon, break up the salmon into bite-sized pieces.


Meanwhile, peel and cut the avocado(es) into 1/2-inch cubes. In a small bowl, add the avocado, garlic and remaining lime juice. Using a fork, mash together until creamy. Season with salt and pepper.


Divide the tortillas between the plates. Top the tortillas with salsa, salmon and dollop with the guacamole.