Taco Tuesday has never been so easy or delicious! Healthy blackened salmon tacos with pineapple salsa made in under 30 minutes are perfect for spicing up your weeknight dinner routine! (gluten-free, dairy-free)

When you live in Texas, it’s natural to turn everything into a taco. Beef, yes. Breakfast, double yes. Chicken, duh. So of course, I had to wrap up my favorite seafood in a tortilla and turn it into an easy and delicious taco!

Why You’ll Love Healthy Blackened Salmon Tacos with Pineapple Salsa

These blackened salmon tacos are the perfect meal when you are craving tacos and want to switch up your normal weeknight dinner routine. Perfectly seared salmon with a spicy blackened crust wrapped in a warm corn tortilla and topped with an easy, sweet and spicy pineapple salsa, these tacos come together in less than 30 minutes and are a super flavorful dinner that your family will love!

These tacos are also healthy, with tons of high quality protein, healthy omega-3 fatty acids, and fresh produce. Wrapped in a corn tortilla, they’re also gluten-free and dairy-free, if those are your jam.

Homemade Blackening Seasoning

I used my easy homemade blackening seasoning to season the salmon for these blackened salmon tacos. The first time you make it, it’s an extra step, but the recipe makes plenty, so after that it’s ready to go for future meals (like my blackened shrimp and green chile shrimp and grits!). So just do yourself a favor and make it once, then be done. Homemade blackening seasoning is much more economical (especially if you buy spices in bulk) and you can control the amount of salt that goes into it – because I find that most premade blends are way too salty.

How To Make Healthy Blackened Salmon Tacos With Pineapple Salsa

These tacos are super quick and easy to make.

Prepare the pineapple salsa. Dice the pineapple, onion, jalapeño and cilantro. Mix with some fresh lime juice, and you’re done!
Rub both sides of salmon (with skin removed) with blackening seasoning.
Sear the salmon on both sides for 3-4 minutes, then lower the heat and continue to cook until warmed through.
Flake the salmon with a fork, load into tortillas, and top with the pineapple salsa and some diced avocado.

Tips For Making The Best Blackened Salmon Tacos

Coat the salmon generously with blackening seasoning. This helps it form a nice crispy crust.
Wait until the pan is nice and hot before adding the fish. Once you add it, lightly press down on the top with a fish spatula, then leave it undisturbed until a crust forms. This will help minimize sticking and help you get a more even cook. Do the same after you flip the fish.
Don’t overcook the fish. You want it to stay moist on the inside, so remove it from the pan when it’s just medium-rare to medium (about 125-140°F) or still a touch opaque in the middle.
Not comfortable with removing the salmon skin? The person at the fish counter will remove the skin from the salmon if you ask.
I’ve made the pineapple salsa with frozen pineapple chunks before, and it turns out just as good.
Use any kind of tortillas you like. I prefer corn, but you can use flour if you like, or try lettuce cups or a bowl of rice!

What To Serve With Blackened Salmon Tacos

For even more taco inspiration, follow my Taco Tuesday board on Pinterest!

Did you make this recipe? Please leave a star rating in the comments!

Healthy Blackened Salmon Tacos with Pineapple Salsa

Three blackened salmon tacos with pineapple salsa on a plate.

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2-4 servings 1x
Category: main dish
Method: seared
Cuisine: Tex-mex

Scale

Ingredients

For Salmon:

1 lb salmon filet
Juice of 1/2 lime
1–2 tbsp blackening seasoning
2 tsp avocado oil or other neutral flavored oil

For Pineapple Salsa:

1/4 cup red onion, diced
1/2 cup fresh pineapple, diced
1 small jalapeño, seeded and diced
2 tablespoons fresh cilantro leaves, roughly chopped
Juice of 1/2 lime

For Tacos:

4–6 warmed corn tortillas
1 diced avocado
Lime wedges

Instructions

Prepare the salsa. Dice onion, pineapple, jalapeño and cilantro. Add to a small bowl with lime juice and stir to combine.
Use a thin filet knife (I LOVE this inexpensive one!) to remove skin from salmon. Squeeze lime over fish and rub both sides generously with blackening seasoning.
Heat oil in a skillet over medium-high heat. Sear salmon, undisturbed, on both sides for 3-4 minutes per side, or until a crust forms. Lower heat and continue cooking until salmon is cooked through, 5-10 minutes, depending on thickness.
While fish is cooking, warm the tortillas.
Use a fork to flake salmon into large chunks. Serve with warm tortillas, pineapple salsa, avocado and lime wedges.

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