Blackened Salmon Tacos with Cucumber Salsa and Jalapeno Aioli

This salmon fish tacos recipe has all the factors of an ideal fish taco: spice, creaminess, crunch and a pickled punch. It can also look like a whole lot of substances and steps, however, they’re all quite streamlined and clear-cut. I promise, now not handiest is this the tastiest, but it’s the very best fish taco recipe around.

Blackened Salmon Tacos with Cucumber Salsa and Jalapeno Aioli
Blackened Salmon Tacos with Cucumber Salsa and Jalapeno Aioli


For the salsa:

  • 1 pound cucumbers finely diced
  • 2 scallions thinly sliced
  • 1 jalapeno ribs and seeds removed, minced
  • 2 tablespoons finely chopped cilantro
  • 3 tablespoons fresh lime juice
  • 2 teaspoons honey or cane sugar
  • 1/2 teaspoon sea salt

For the aioli:

  • 1 cup mayonnaise
  • 1 jalapeno ribs and seeds removed, roughly chopped
  • 1 garlic clove
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon sea salt

For the tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 pounds salmon fillets I used wild sockeye
  • Olive oil
  • Sea salt
  • 12 corn tortillas
  • 1 cup shredded red cabbage for serving
  • 1 lime cut into wedges, for serving


  1. Make the salsa: In a medium mixing bowl, combine the cucumber, scallions, jalapeno, cilantro, lime juice, honey, and salt. Toss to coat and set aside.
  2. Make the aioli: In a small food processor or blender, combine the mayo, jalapeno, garlic, lime juice, and sea salt. Puree until smooth. Transfer to a serving bowl and set aside covered with plastic wrap.
  3. Make the salmon: preheat the broiler. In a small mixing bowl, stir together the cumin, paprika, chili powder, and cayenne. On parchment-lined baking sheet, arrange the salmon skin-side down. Drizzle the fillets with olive oil and season generously with salt, using your fingers to coat the skin thoroughly. Sprinkle the spice mixture evenly over the fillets. Transfer the pan to the oven and broil for 5 minutes, or until the top of the salmon is blacked and the meat is cooked to medium. Set aside to cool.
  4. Meanwhile, wrap the tortillas in foil and transfer to a 350-degree oven to warm through.
  5. Assemble the tacos: with two forks, flake apart the salmon into bite-sized pieces. Discard the skin. Stuff each warm tortilla with a layer of cabbage and salmon and garnish with the cucumber salsa and jalapeno aioli. Serve alongside extra lime wedges and cilantro leaves.

Recipe Notes

To make this low FODMAP, simply omit the garlic and use green parts of the scallions only.

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