Blackened Salmon Tacos with Slaw and Chipotle Crema

Who doesn’t love tacos? These salmon tacos take the smokey, cajun seasoning and the spicy chipotle to marry two flavors perfectly. The slaw adds a crunchy tang to balance out the smokiness and creaminess. These tacos take a bit more effort, but they are absolutely worth it! The salmon can also be prepped ahead of time and left in the fridge for the week if you want a no fuss weeknight meal.

For the Salmon:

  • 2 Lbs Salmon Filet
  • 1/2 Cup Cajun Seasoning (see note below)

For the Slaw:

  • 3 Cups Shredded Red Cabbage
  • 1/2 Cup Cilantro, Finely Chopped
  • 4 Green Onions, Diced
  • 1 Lime, Juiced
  • 2 Tbsp Red Wine Vinegar
  • 1 Tsp Salt
  • 1 Tsp Cumin
  • 1 Tsp Garlic Powder
  • 1/3 Cup Plain Greek Yogurt

For the Chipotle Crema:

  • 1/2 Cup Plain Greek Yogurt
  • 1 Chipotle in Adobo Sauce + 1 Tsp Adobo Sauce
  • 1 Tsp Salt
  • 2 Garlic Cloves
  • 1 Lime, Juiced

Additional Ingredients:

  • Tortillas
  • Jalapenos
  • Chopped Cilantro
  • Feta or Oaxacan Cheese

To Make the Salmon:

  1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with foil.
  2. Dry the salmon using paper towels to remove any excess moisture. Next, rub the cajun seasoning to evenly coat all sides of the salmon.
  3. Place the salmon on the baking sheet and place in the oven to bake for 25 minutes.
  4. When the salmon is cooked through, remove from the oven and turn the oven to the broil setting. When the oven is heated, place the salmon back in the oven for 3-5 minutes to broil the outside for a crispy, slightly charred effect. *Make sure you are watching the oven during this time because the salmon can go from slightly charred to burnt real fast – I usually will do increments of 30-60 seconds to prevent burning.
  5. Turn off the oven and remove the salmon. Gently break the salmon into large chunks for serving and set aside.

While the Salmon Cooks:

  1. First let’s make the slaw. In a large mixing bowl, add the lime juice, red wine vinegar, salt, cumin, garlic powder and the greek yogurt. Whisk together to combine well. Add in the cabbage, cilantro, and green onions and toss to evenly coat. Set aside until ready to use.
  2. Next, let’s make the chipotle crema. In a blender or food processor, add the greek yogurt, chipotle and the adobo sauce, salt, garlic cloves and lime juice. Blend for 1-2 minutes until smooth and all ingredients are incorporated. Pour into a squeeze bottle or bowl for serving and set aside.
  3. To assemble, when everything is cooked and ready, add a generous amount of salmon to a tortilla and top with the slaw. Drizzle with the chipotle crema and enjoy!


*Cajun Seasoning (makes about 1/2 cup): 3 Tbsp Smoked Paprika, 2 Tbsp Salt, 2 Tbsp Garlic Powder, 1 Tbsp Black Pepper, 1 Tbsp White Pepper, 1 Tbsp Onion Powder, 1 Tbsp Dried Oregano,, 1 Tbsp Cayenne, 1/2 Tbsp Dried Thyme

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