Blackened Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

Servings: 6
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 2 (6 0z) salmon fillets
  • 3 Tbsp olive oil , divided
  • 2 Tbsp all-purpose flour
  • 2 1/2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp packed brown sugar
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

Corn Salsa

  • 2/3 cup frozen corn , warmed
  • 1 medium Roma tomato , diced
  • 1 small Avocado , diced
  • 2 Tbsp finely chopped yellow onion
  • 2 tsp lime juice
  • 1 dash garlic powder
  • Salt and Pepper to taste


For Serving:

  1. Flour or corn tortillas, warmed (for corn I'd recommend the fry cooking method I use here)
  2. Chopped Romaine lettuce
  3. Cotija or Parmesan Cheese, grated/crumbled
  4. Corn Salsa, recipe follows
  5. Cilantro Lime Ranch, recipe can be found here

Blackened Salmon Tacos

  1. In a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Heat 2 Tbsp olive oil in a non-stick skillet over medium heat. Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side. Place coated salmon in preheated skillet and cook 3-4 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Flake salmon using a fork. Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch. Serve immediately.

Corn Salsa

  1. Combine all ingredients in a mixing bowl.