Easy Blackened Salmon Tacos (15 Minutes) Recipe
These Easy Blackened Salmon Tacos are a quick and flavorful meal made with perfectly seasoned salmon cooked in an air fryer and served with a spicy ranch coleslaw in almond flour tortillas. Ready in just 15 minutes, this recipe combines the smoky heat of blackening seasoning with creamy ranch and crisp cabbage for a delicious and healthy twist on traditional tacos.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Salmon
- 1.25 pounds salmon
- Avocado oil spray or olive oil spray
- ½ teaspoon salt
- 1 tablespoon blackening seasoning
Coleslaw and Dressing
- 12 oz. bag coleslaw mix
- ½ cup ranch dressing
- ½ teaspoon blackening seasoning
- ½ teaspoon salt
Tortillas
- 8 almond flour tortillas
Instructions
- Season the Salmon: Spray the salmon with avocado or olive oil, then evenly coat it with ½ teaspoon salt and 1 tablespoon of blackening seasoning to cover the fish completely.
- Cook the Salmon: Place the seasoned salmon in the air fryer and cook at 400°F for 9 minutes until cooked through. Alternatively, bake in a 425°F oven for 12 to 13 minutes.
- Prepare the Dressing: While the salmon cooks, mix ½ cup ranch dressing with ½ teaspoon blackening seasoning and ½ teaspoon salt in a bowl to create a flavorful, spicy ranch.
- Make the Coleslaw: Add the 12 oz. coleslaw mix into a large bowl, then pour the seasoned ranch dressing over it. Toss well with tongs to coat the cabbage evenly.
- Assemble the Tacos: Warm the almond flour tortillas, then fill each with a portion of the blackened salmon (flaked) and a generous scoop of the ranch coleslaw. Add extra ranch dressing if desired, then serve immediately.
Notes
- Air fryer cooking is preferred for a crispier exterior, but baking is an easy alternative.
- Almond flour tortillas help keep the tacos low-carb; regular corn or flour tortillas can also be used.
- You can adjust the amount of blackening seasoning based on your spice preference.
- Leftover salmon can be stored in the fridge for up to 2 days and reheated gently.
