These blackened salmon tacos with avocado pineapple guacamole are so tasty and bring the flavor to a weeknight meal! They can be dairy free and gluten free! See the modifications in the recipe if needed!
By the time you are reading this it’s nearly the end of October! Gasp! It went by too quickly, if you ask me. Expect to see some Thanksgiving dishes coming up.
Let’s get back to this blackened salmon taco recipe. If you love blackened salmon and tacos, this recipe is for you! I recently published a post where I talked about how to cook blackened salmon. This taco recipe is a great way to incorporate blackened salmon into your dinner meal!
How to make Blackened Salmon Tacos
I made this salmon taco recipe with an avocado pineapple mash (or guacamole) and a healthy slaw alternative. It gives the tacos a bright pop of flavor to contrast the spiciness of the salmon.
Avocado Pineapple Mash
You can make this avocado pineapple guacamole (or mash) as spicy as you want. If you want to throw a jalapeño in, go for it! I’m not into super spicy foods, so this salmon taco recipe was the right amount for me.
What you will need:
- 1 large avocado (or 2 smaller ones)
- Red onion
- Canned pineapple (or fresh)
Mix everything together in a bowl and layer on the bottom of the tortilla for the base of the taco.
A healthier slaw option for blackened salmon tacos
I like to go the easy route on this one and buy a bag of pre-shredded coleslaw mix. It’s super easy and cuts prep time in half. In a small bowl mix the slaw, 2 tbsp mayo (I prefer avocado mayo) and the rest of the lime together. So. easy.
Tortillas- Corn or Flour?
The oldest debate in the book. Corn or flour tortillas? A lot of people don’t like corn tortillas because they will ‘break.’ However, to keep your salmon tacos in tact and corn tortilla from ripping look at the following steps:
- Double layer the corn tortillas
- Gently heat the corn tortillas on a frying pan over medium heat
- Heat the corn tortillas over a gas burner on LOW heat and toast until the texture of the tortilla is more crispy.
If you don’t want to go through one of those steps, you can buy flour tortillas, which work great too. I haven’t tried them yet, but cassava flour tortillas are on the rage lately! I’m not sure if they rip as easily, but here’s a link to a particular brand. (not sponsored)
Hope you guys love this blackened salmon taco recipe! If you make it, please leave a rating below with a comment so you can help out other people who view this page too! Be sure to tag #mealswithmaggie on social!Print
These blackened salmon tacos with avocado pineapple guacamole are so tasty and bring flavor to a weeknight meal! They can be dairy free and gluten free! See the recipe notes below.
- 12–16 ounces of blackened salmon from this recipe
- 4–6 tortillas
Avocado Pineapple Guacamole
- 1 large avocado, or 2 small avocados, de-skinned and pitted
- 4–5 ounces of pineapple, diced (canned is okay!)
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 lime, juiced
- pinch of salt
- 1 cup pre-shredded coleslaw mix
- 2 tbsp avocado mayo
- 1/2 lime, juiced
Garnish:lime, jalapeños, cilantro as desired
- Prepare blackened salmon recipe.
- In a small bowl, combine ingredients for avocado pineapple guacamole. Set aside.
- In another small bowl, combine the ingredients for the healthier slaw. Set aside.
- Place 1-2 tbsp of guacamole on a tortilla, next place salmon then top it with the slaw.
- Garnish with additional lime, jalapeños, cilantro as desired.
Gluten free: Sub gluten free tortillas.
Dairy free: Sub dairy free avocado mayo.
Keywords: blackened salmon tacos, salmon tacos, fish tacos, blackened salmon