Easy Blackened Salmon Tacos (15 Minutes)
These blackened salmon tacos are made with air fryer salmon and a quick blackened ranch slaw, all tucked into warm tortillas. Ready in about 15 minutes with just 8 ingredients, they’re perfect for easy weeknight dinners.
Servings 4
Calories 532kcal
Equipment
Ingredients
Instructions
- Coat salmon in avocado oil, add 1/2 teaspoon salt and 1 tablespoon blackening seasoning to cover the fish.1.25 pounds salmon, avocado oil spray or olive oil spray, ½ teaspoon salt, 1 tablespoon blackening seasoning
- Cook in air fryer at 400F for 9 minutes (or bake in a 425F oven for 12-13 minutes).
- While salmon is cooking, combine the 1/2 cup ranch dressing with 1/2 teaspoon blackening seasoning and 1/2 teaspoon salt.½ cup ranch dressing, ½ teaspoon blackening seasoning, ½ teaspoon salt
- Add coleslaw mix to a large bowl and pour the ranch dressing over the top. Stir well with tongs.12 oz. bag cole slaw mix
- Serve tacos with slaw, flaked salmon and more ranch dressing (optional).8 tortillas
Notes
Recipe tips:
- Warm the tortillas - Warm tortillas before assembling so they’re more flexible and less likely to tear. I like to put them in the air fryer for 1 minute at 400F.
- Let the salmon rest - I like to let the salmon rest 2-3 minutes before flaking to let the juices redistribute.
- Flake the salmon gently - Break it into larger pieces instead of shredding it too finely so the tacos keep some texture.
- Leftovers keep well in the fridge for 2–3 days and are great cold over salads or reheated for quick tacos the next day.
Nutrition
Calories: 532kcal | Carbohydrates: 25g | Protein: 35g | Fat: 33g | Fiber: 4g | Sugar: 5g
