Cajun Salmon Tacos – These tacos are so tasty you’ll want to make them time and time again. Salmon fillets are cut into bite sized chunks and tossed in homemade cajun seasoning. The salmon is fried until cooked to perfection – I like my salmon medium rare, but cook to your liking. The cajun salmon is then served on crisp tacos with avocado crema and mango salsa. I have actually used components from other recipes in this dish. The cajun seasoning recipe is from my recipe for Cajun Salmon Pasta. The avocado crema was used in the recipe for Steak Tacos with Three Salsas. Finally, the mango salsa is from my recipe for Coconut Prawn Tacos with Scotch Bonnet Mango Salsa. The mango salsa is one of my favourite creations. It is sweet, hot and sour all at once and perfect in this recipe to counteract the rich salmon. you are local to Aberdeen, I recommend buying salmon from either Peterhead Fish Company or Amity Fish Company.
Tips
- Use skinless salmon or skin on salmon. The crispiness of the skin when cooked adds another texture
- If you don’t like salmon, try this recipe with cod or prawns instead
- For less heat, use a jalapeno chilli in place of the scotch bonnet, or leave out the chilli completely
- Delicious served with sweet potato wedges
- If you can only find large tortillas, cut out smaller circles, and use the trimmings to make homemade tortilla chips: sprinkle with seasoning and a little oil and bake for 20 minutes at 180C.
- Triple the quantity of cajun seasoning and keep in a jar to use again.
- In the Summer, cook the salmon on the BBQ for perfect blackened cajun flavour.
,
Contact me:
If you have a query about these Cajun Salmon Tacos, or if you want to work with me, contact me at [email protected] or via Instagram.
Cajun Salmon Tacos
Ingredients
For the Cajun Salmon
- 2 Salmon fillets Skinless or skin-on both work
- 2 tbsp each Onion powder, garlic powder and paprika (smoked or normal)
- 1 tbsp Cayenne pepper (use more or less depending on the heat you like)
- 1 tsp each Salt, pepper, dried basil, dried oregano and dried thyme
- 1 tbsp Olive oil
- 6 Mini Tortillas toasted in a dry pan
For the Avocado Crema
- 1 Avocado
- 1 Lime juiced
- 2 tbsp Plain yogurt I used 0% fat Greek yogurt
- Salt and pepper
For the Mango Salsa
- 1 Mango finely diced
- 1/4 Red onion finely diced
- 1/4 Scotch bonnet chilli, finely diced or use any red/green chilli to your taste
- 1 handful Coriander finely chopped
- 1 Lime juiced and zested
Instructions
- Mix together all of the cajun seasoning ingredients in a bowl and mix in the oil and salmon pieces. Leave to marinate whilst you prepare the toppings.
- For the avocado crema, scoop the avocado flesh from the shell and place in a blender with the yogurt, lime juice and a little salt and pepper. Blend until smooth. If making this in advance, cover with cling film and place in the fridge. The lime juice should prevent it from browning,
- For the mango salsa, mix all the ingredients together in a bowl with a pinch of salt.
- When you are ready to cook the salmon, heat a large frying pan over a medium-high heat. Fry the salmon pieces for 4-5 minutes, You may need to do this in batches.
- Serve the tacos. Place a toasted tortilla on a plate, spread a little avocado crema on top, followed by the cajun salmon and finally spoon over some mango salsa. The ingredients should make at least 6 tacos. Enjoy!
