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- 1 pound salmon fillets - 2 tablespoons olive oil - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and black pepper to taste - 8 small corn or flour tortillas - 1 cup shredded cabbage - 1 avocado, sliced - ½ cup diced tomatoes - ¼ cup fresh cilantro, chopped - Lime wedges for serving 1. Start by preheating your oven to 425°F (220°C). This helps cook the salmon well. 2. Line a sheet pan with parchment paper. This makes cleanup easy. 3. In a small bowl, mix together smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. This is your spice blend. 1. Pat the salmon fillets dry with paper towels. This helps the spices stick. 2. Brush both sides of the salmon with olive oil. 3. Rub the spice blend evenly over the salmon fillets. 4. Place the seasoned salmon fillets on one side of the sheet pan. 5. On the other side, spread out the shredded cabbage and diced tomatoes. 6. Drizzle a bit of olive oil and sprinkle salt over the veggies. 7. Bake in the preheated oven for 12-15 minutes. The salmon should flake easily with a fork. The veggies should be tender but still crisp. 1. While the salmon and veggies bake, warm the tortillas in a dry skillet. Heat them for about 30 seconds on each side until they are soft. 2. Once everything is done, assemble the tacos. 3. Start with a layer of cabbage and tomatoes on each tortilla. 4. Place a piece of blackened salmon on top. 5. Add avocado slices and sprinkle fresh cilantro. 6. Squeeze fresh lime juice over each taco for a zesty finish. To ensure even cooking, I recommend using a sheet pan. You want your salmon fillets to cook at the same rate. When you place them on the pan, give them space. This helps the heat move around the fish. For the perfect blackened crust, start by drying the salmon well. Moisture can stop the spice blend from sticking. After that, brush a bit of olive oil on both sides. This adds flavor and helps the spices set. Use a good amount of the spice blend. Cover the salmon completely. The smoked paprika gives it a great color and taste. A touch of cayenne adds a nice kick, but you can adjust it to your taste. When it comes to plating, serve the tacos on a bright platter. Add lime wedges for a pop of color. A sprinkle of fresh cilantro makes your dish look fresh and inviting. To enhance the flavor, squeeze lime juice over each taco before serving. This adds a zesty touch that brightens the dish. You can also add some sliced jalapeños for heat or a dollop of sour cream for creaminess. Enjoy your meal with friends or family for a fun experience! You can swap salmon with other fish. Try using tilapia or cod. Both cook well and taste great. If you want something different, consider shrimp or chicken. These proteins work well with the same spice blend. Just adjust the cooking time. Shrimp cooks fast, while chicken needs a few extra minutes. Feel free to change the spice levels. If you love heat, add more cayenne pepper. For a milder taste, reduce the amount. You can also add new ingredients. Consider lime zest for a fresh kick. Or, add a bit of honey for sweetness. Experiment with your favorite spices to make the dish unique. Tortillas come in many types. Corn tortillas add a classic touch. They are gluten-free and tasty. Flour tortillas are soft and chewy, perfect for folding. You can also try whole wheat for a healthier option. For a fun twist, use lettuce wraps instead of tortillas. This adds crunch and keeps it light. {{image_2}} After making blackened salmon tacos, store leftovers right away. Let the tacos cool down to room temperature. Then, place them in an airtight container. Keep the tacos in the fridge for up to three days. If you want to save them for longer, freeze the salmon separately from the toppings. You can freeze the salmon for up to three months. Remember to wrap it in plastic wrap and then in foil for best results. When it's time to eat the leftovers, reheating is key. For the best taste, use the oven. Preheat your oven to 350°F (175°C). Place the salmon on a baking sheet and cover it with foil. Heat for about 10 minutes. This keeps the salmon moist and tasty. You can also reheat the tortillas in a dry skillet. Warm them on medium heat for about 30 seconds on each side. This way, you enjoy your tacos just like fresh! A perfectly cooked salmon should be opaque and flake easily with a fork. The center should still have a slight shine and moistness. For best results, check the thickest part of the fillet. Use a fork to gently press and see if it flakes. Yes, you can prepare the spice blend ahead of time. Mix the smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl. Store it in an airtight container. This way, you save time on busy days. Blackened salmon tacos taste great with a variety of sides. Here are some ideas: - Mexican rice - Black beans - Grilled corn - Fresh guacamole - A light salad These sides add color and flavor, making your meal even better. Enjoy! Blackened salmon tacos are a tasty and easy meal option. We covered the main ingredients, from salmon to toppings. The step-by-step guide showed how to prepare and bake the salmon to perfection. I shared tips for a great crust and serving ideas. You can also explore variations with different proteins and tortillas. For storing leftovers, refrigerate them properly and reheat carefully. By mastering this recipe, you can impress friends at your next meal. Enjoy making these delicious tacos, and don't hesitate to experiment with flavors!

Blackened Salmon Tacos Sheet Pan

Savor the mouthwatering flavors of blackened salmon tacos made easy on a sheet pan! This quick recipe features perfectly seasoned salmon, fresh veggies, and warm tortillas, all baked to perfection in just 25 minutes. Ideal for busy weeknights or a fun gathering, these tacos will impress everyone at your table. Click through now to explore this easy recipe and enjoy a delicious meal tonight!
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Ingredients
  

1 pound salmon fillets

2 tablespoons olive oil

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and black pepper to taste

8 small corn or flour tortillas

1 cup shredded cabbage

1 avocado, sliced

½ cup diced tomatoes

¼ cup fresh cilantro, chopped

Lime wedges for serving

Instructions
 

Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

    In a small bowl, mix together smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper to create a spice blend.

      Pat the salmon fillets dry with paper towels and brush both sides with olive oil. Rub the spice blend evenly over the salmon fillets.

        Place the seasoned salmon fillets on one side of the sheet pan.

          On the other side of the sheet pan, spread out the shredded cabbage and diced tomatoes. Drizzle a bit of olive oil and a sprinkle of salt over the vegetables.

            Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender but still crisp.

              While the salmon and vegetables are baking, warm the tortillas in a dry skillet over medium heat, about 30 seconds on each side, until pliable.

                Once everything is done, assemble the tacos by first placing a layer of cabbage and tomatoes on each tortilla, followed by a piece of blackened salmon, and top with avocado slices and fresh cilantro.

                  Squeeze fresh lime juice over the top of each taco before serving for an extra zing.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                      - Presentation Tips: Serve the tacos on a large platter, accompanied by lime wedges for squeezing. You can also add a sprinkle of extra cilantro for a pop of color!