Easy blackened salmon tacos with pineapple pico de gallo are a banging meal. The perfect sweet and savory flavors for taco night. This recipe can be made in 20 minutes.

I have always been a huge sucker for fish tacos, they are nice and light but give a guilty pleasure type of vibe being wrapped up in a tortilla with flavorful toppings. These tacos are dairy free, light and full of fresh, feel-good ingredients. There is no better way to eat tacos than with bright vibrant toppings and blackened style salmon.

Why Make These Blackened Salmon Tacos

These tacos are simple and full of fresh ingredients. They are perfect for pineapple or mango season, I use both pico de gallo recipes interchangeably with this recipe. The blackened fish has a nice kick and they are dairy and gluten-free. Impress your family and guests with this recipe, it tastes like your favorite fish taco from a local restaurant, only healthier and cheaper.

Ingredients Needed

Salmon. I like to use boneless/skinless salmon. High quality is preferred if it’s available. You can also use a white fish in this recipe if you do not like salmon.

Oil. I use avocado oil for this recipe because the fish is cooked on high heat. You can use nay neutral oil of choice.

Spices. Garlic, onion powder, oregano, paprika, cayenne pepper, salt, pepper. This blend it medium spicy, if you want really spicy, add more cayenne pepper!

Pineapple Pico De Gallo. This is a nice sweetness to add to the spicy fish. You can also use Mango Pico De Gallo. Both are great and very similar in flavor.

Cabbage. Use green or red cabbage for this recipe. It just adds a little crunch and color to the taco, I always use cabbage on my fish tacos.

Lime. Fresh lime juice to finish off the flavors.

Tortillas. I opt for the street or fajita size tortillas I like to do this recipe with both flour and corn, this is really up to you and your preference.

How To Make This Recipe

Step One. Make the pineapple pico de gallo. Let this sit and marinate while you prepare everything else. Start with slicing the cabbage and then in a small bowl mix blackened seasoning.

Step Two. Rub the salmon on both sides with seasoning. Meanwhile, in a large skillet heat oil on medium/high heat. Add the salmon (skin side down if it has skin). Let it cook for 5 minutes, carefully flip and cook the other side for another 5 minutes. Please note, salmon is always different thicknesses, keep an eye on the cook and adjust a bit if needed.

Step Three. Chunk up the salmon and assemble the tacos. I like to add the cabbage to the bottom, layer it with salmon chunks and top with the fresh pico de gallo.

FAQs & Expert Tips.

 

Recipe Variations

Salmon. You can use trout, halibut or cod instead of salmon.

Pineapple Pico De Gallo. Use Mango Pico De Gallo, or buy regular pico for a yummy topping.

Cabbage. You can also use fresh crunchy sliced romaine or matchsticks carrots.

Tortillas. You can use lettuce wraps in place of the tortilla. I prefer flour the most, but any tortilla of choice is great with these.

Other Taco Recipes To Try

• Chipotle Chicken Tacos
• Roasted Cauliflower Tacos
• Crispy Beef Tacos

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