Blackened Salmon Tacos

These Blackened Salmon Tacos are crispy, bold, smoky, with just a touch spicy then topped with a crisp mango slaw and avocado crema to balance the flavors. They’re a quick weeknight dinner that feels like it came straight out of a restaurant kitchen!

Does anyone else get super excited about having tacos for dinner? Tacos get everyone running to the table in my house, and these Blackened Salmon Tacos are no exception! They’re boldly spiced, fabulously fresh, and the kind of light, vibrant dish I feel like we all need this time of year. And even though they taste high-end, they are so flippin’ easy to make—the salmon is cooked in the air fryer and while that cooks, you can mix up the slaw and crema. Simple!

• 1.5 lb salmon filet, skin removed, cut into 1” cubes
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon parsley
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon
• 2 tablespoons olive oil

• 3 cups thinly sliced napa cabbage
• 3/4 cup thinly sliced mango
• 1/3 cup chopped cilantro
• juice of 1 lime
• salt to taste

• 2 avocados
• 1 garlic clove
• 1/4 cup fresh cilantro
• 1/4 teaspoon cumin
• 1/8 teaspoon red pepper flakes
• 1 1/2 tablespoon lime juice
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• salt to taste

• 10–14 corn tortillas
• optional: crumbled queso fresco, pickled onions, sliced jalapenos, cilantro