These incredible Blackened Salmon Tacos topped with avocado salsa are incredibly fresh and flavorful! Served on charred corn or flour tortillas with crunchy romaine lettuce, these easy fish tacos come together in less than 30 minutes for a wonderful dinner any night of the week!


  • Salmon:  I used Coho salmon filled from PrimeWaters Seafood because it tastes amazing and I love its beautiful, deep red salmon color.
  • Spice rub:  I made my own rub of chipotle chili powder, ancho chili powder, paprika, kosher salt, cumin, onion powder, garlic powder, ground coriander, dried oregano, and pepper. All spices I always have on hand in my cupboard, but if you don’t have chipotle or ancho chili powder you could just sub regular chili powder instead and it would be good.
  • Tortillas:  I can never make up my mind whether I prefer corn or flour tortillas with these salmon tacos. Both are delicious!
  • Avocado Salsa:  Made with ripe avocados, red onion, jalapeƱo, fresh cilantro, minced garlic, and fresh-squeezed lime juice.
  • Lettuce:  I love the extra crunch and contrast some crispy chopped romaine lettuce gives, but this Asian slaw would also be delicious on these salmon tacos.
The spice rub is so good on this salmon. It creates the most incredible crust that perfectly compliments the flavor of the fish without overwhelming it. You can use as much or as little of the rub as you like, but I tend to sprinkle it on pretty generously.


  • This avocado salsa is so easy to pull together. The biggest trick is to dice the avocado so that when you stir everything together it doesn’t get mashed up like guacamole.
  • I use a sharp knife to score the avocado inside it’s skin, then use a spoon to scoop out the diced avocado into a bowl. Then just add the chopped cilantro, finely diced jalapeno and red onion, minced garlic, a little salt and pepper, and lime juice and give everything a stir.
  • You can make this first and then cover tightly with plastic wrap and store in the fridge while you cook the salmon so that it’s ready to go when it’s time to eat your salmon tacos.



  •  4 6-ounce pieces skin-on salmon fillets
  •  1 teaspoon chipotle chili powder
  •  1 teaspoon ancho chili powder
  •  1 teaspoon paprika
  •  1 teaspoon kosher salt
  •  3/4 teaspoon ground cumin
  •  1/2 teaspoon onion powder
  •  1/2 teaspoon garlic powder
  •  1/2 teaspoon ground coriander
  •  1/4 teaspoon dried oregano
  •  1/4 teaspoon black pepper
  •  2 tablespoons oil


  •  8 corn or flour tortillas
  •  2 cups romaine lettuce, shredded
  •  1/4 cup chopped red onion
  •  2 tablespoons chopped cilantro
  •  1 lime, cut into wedges


  •  2 medium ripe avocados, diced
  •  1/3 cup chopped red onion
  •  3 tablespoons chopped cilantro
  •  1 jalapeno, seeds and membranes removed, diced
  •  1 clove garlic, minced
  •  Juice of 1 lime
  •  Salt and pepper, to taste



  1. Arrange the salmon on a plate or cutting board. In a small bowl, combine chipotle chili powder, ancho chili powder, paprika, salt, cumin, onion powder, garlic, ground coriander, oregano, and black pepper.  Sprinkle each salmon fillet generously with the spice rub on the flesh side only.
  2. In a large cast iron skillet or heavy-bottomed pan over medium heat, heat 2 tablespoons of oil. When the oil is hot, add the salmon flesh side down. Cook for about 3 minutes per side until skin is crispy and the salmon is cooked through and flakes easily with a fork. The salmon should be opaque throughout. 
  3. Transfer the cooked salmon to a plate and use a fork to break the salmon into large chunks.
  4. Char the tortillas on a gas stove top or grill, then fill each tortilla with salmon, lettuce, red onion, cilantro, and avocado salsa. Serve with a lime wedge.


  • In a large bowl, add the diced avocado, red onion, cilantro, jalapeno, garlic, and lime juice, gently stirring just to combine. Taste and season with salt and pepper as needed.