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We all love a good Taco Tuesday, right? Well on a mission in life to never have the same taco night twice, I have a new recipe! Just kidding, I actually bought a big bag of blood oranges and had no clue how to use them all up without making cocktails. Either way, we have arrived at a fantastic new taco recipe. That’s right, blood oranges and tacos in the same sentence! These spicy blackened salmon tacos get a surprisingly refreshing lift with the addition of a citrusy, zesty, blood orange and avocado salsa. An unlikely combination that just might become your new favorite.
Blackened Salmon Tacos
One of the things I love about this taco recipe is that it is all about the toppings, which allows for a low-lift protein. In this case, we are making a super simple blackened salmon. That may not sound simple, but honestly there are so many good spice blends in the super market nowadays. You don’t have to do any thinking. Can’t find blackening seasoning, any Creole or cajun blend works just the same. And if you really just want to make it at home, play around with your measurements of paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, kosher salt and freshly ground black pepper. Find the ratio you like, and make a big batch.
Once you have your seasoning, take 1/2 lb of salmon filets, skin removed, and season liberally on each side. This should be enough for about 6-8 tacos. Set the salmon aside to rest/come to room temperature while you prepare your tortillas. To do so, place a cast iron or flat skillet over medium high heat, adding no oil. Once the pan comes to temperature, place small tortillas, one at a time, in the skillet to brown. Cook for about 10 seconds per side or until brown spots appear.
When all of the tortillas are cooked, add 1tbsp of oil to the pan and swirl to coat the bottom. Add in the salmon and cook 3-4 minutes per side, or until the internal temperature reached 120 degrees internally.
Blood Orange Salsa
While your salmon cooks, or hours before, I don’t care, let’s make the blood orange and avocado salsa. Super simple and refreshing, a great addition to what may otherwise be a dry taco. Now up until recently, blood oranges were just a strange fruit I saw on Food Network, but now I can find them in just about any grocery store. What makes them special? Well aside from their almost merlot wine color, it’s the taste. Sure, it taste like a regular naval orange…if you infuse with with a hint of raspberry and the tang of a grapefruit. That’s what makes it a great pairing with salmon. Like lemon, blood orange is great with seafood.
To make the salsa, peel and dice 3 small blood oranges. Place them in a bowl, and add in one medium pitted and cubed avocado. Also add 1/4 cup of diced red onion, 3 tbsp of chopped cilantro, and the juice of one lime. Mix together and salt to taste.
To assemble your tacos, use a fork to flake off chunks of the cooked salmon. Place them on the tortilla, topped with 1-2 tablespoons of the salsa and a sprinkle of crumbled queso fresco. Squeeze a wedge of lime over each taco and sprinkle with a few cilantro leaves. Serve immediately, and I mean immediately! These spicy blackened salmon tacos with blood orange salsa are tangy, spicy, and refreshing all at once! Taco night just got a bloody good spin!
Want More Taco Inspired Recipes?
- Mexican Street Corn Chicken Tacos
- Taco Cups
- Crispy Baked Fish Tacos
- Potato Chorizo Breakfast Tacos
- Mexican Eggs Benedict
- Mexican Stuffed Sweet Potatoes
- Elote (Mexican Street Corn)
Blackened Salmon Tacos with Blood Orange Salsa
Ingredients
- 8 small flour tortillas
- ½ lb salmon filet skin removed
- 2-3 tsp blackening spice or cajun seasoning
- 3 small blood oranges peeled and diced
- 1 medium avocado pitted and cubed
- 1/4 cup red onion diced
- 3 tbsp cilantro sliced
- 1 tsp salt
- juice of one lime
- ¼ cup queso fresco cheese for garnish
- slices of lime for serving
- torn cilantro for serving
Instructions
- Place a dry cast iron skillet or frying pan over medium high heat. Place the tortillas in the skillet to brown, about 10 seconds per side or until brown spots appear.
- Remove the skin from your salmon and season both sides generously with blackening seasoning. (If you do not have any, mix paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, kosher salt and freshly ground black pepper.)
- Add 1 tbsp of oil to the pan used to cook the tortillas, and then add the salmon, cooking 3-4 minutes per side.
- While the salmon cooks, assemble the salsa. In a bowl, combine the oranges, avocado, onion, cilantro, lime, and salt to taste. Mix to combine.
- To assemble, use a fork to flake off chunks of the cooked salmon. Place on the tortilla, topped with 1-2 tablespoons of the salsa and a sprinkle of crumbled queso fresco. Squeeze a wedge of lime over each taco and sprinkle with a few cilantro leaves. Serve immediately
