These easy blackened salmon tacos make the ultimate fish tacos! Topped with pineapple salsa & spicy lime aioli, this tacos and salsa recipe is one you won’t forget!

three small tortillas filled with salmon, pineapple, salsa, and lime aioli, next to a glass jar of aioli, a bowl of salsa, and three lime wedges.

What Makes This Recipe Great

You know how much I love salmon right? It’s so fun to switch things up sometimes, and these Blackened Salmon Tacos are EVERYTHING! Paired with a delicious spicy lime aioli (the best sauce for fish tacos!) and homemade pineapple salsa, these salmon tacos are an easy, fun, and tasty meal for any night of the week! Tacos and salsa for the win!

Pair these blackened salmon tacos with my Skinny Spicy Margarita for the ultimate Taco Tuesday!

glass bowls filled with ingredients next to lime wedges and gluten free tortillas

How to Make this Recipe

Ingredient Notes

Salmon Fillets: With skin or without- your choice! I get wild-caught salmon when possible.

Tortillas of choice: I love Siete tortillas, but use your favorite gluten-free taco shell (Scroll down for more ideas!).

Avocado Oil: Avocado oil has a high smoke point, so it is perfect for this blackened salmon tacos recipe.

Spices: Paprika, Salt, Onion powder, Garlic Powder, Cayenne, Oregano, Thyme

a cast-iron skillet with two pieces of blackened salmon cooking.

Step by Step

  1. Make the Spice Rub: Mix the paprika, onion powder, garlic powder, salt, cayenne, oregano, and thyme in a small bowl. Brush the salmon fillets with avocado oil so they are completely coated. Sprinkle each filet with an equal amount of the cajun spice rub, then pat the spices down to make them stick. 
  2. Cook the Salmon: Heat a cast-iron pan over medium heat. Add the salmon filets flesh side down (no need to spray the pan with oil first) and cook, untouched, for 4 minutes. Carefully a thin spatula to flip them and cook for an additional 5 minutes until the salmon reaches at least 145 degrees internal temp. This fish spatula works well!
  3. Assemble the tacos: Heat the tortillas over an open flame on your gas stove (or this can be done in a hot cast iron pan for 5-10 seconds on each side). Use a fork to flake off sections of the fish. Add some of the salmon to each taco along with the pineapple salsa and a drizzle of aioli. Top with additional chopped cilantro, if desired. Enjoy!

The Best Sauce for Fish Tacos

Spicy Lime Aioli

  • Mayo: I like Sir Kensington’s or Primal Kitchen mayo.
  • Lime juice: Juice from about 1/2 of a lime. Use the other half for garnish.
  • Minced garlic: Mince a garlic clove or use a jar of minced garlic.
  • Hot sauce: Use your favorite! Cholula, Tapatio, Tabasco, and Valentina are popular hot sauce brands that are gluten-free. Be sure to check the labels!
  • Salt
  1. Mix together the aioli ingredients in a small bowl with a whisk and store in the fridge until ready to serve.

Pineapple Salsa

This delicious pineapple salsa makes tacos and salsa the perfect pairing. Simply combine diced pineapple, diced red onion, fresh cilantro, lime juice, jalapeno, red bell pepper, avocado, and salt and chill in the refrigerator before serving.

Top your tacos generously with the salsa and enjoy! Or grab your favorite gluten-free tortilla chips and dip away!

a closeup of a gluten free tortilla filled with blackened salmon, pineapple salsa, and topped with lime aioli.

Delicious Gluten-Free Taco Shells

There are some amazing gluten-free taco shells out there! Here’s a list of easy gluten free tortillas, as well as other wraps and taco shells that make gluten-free tacos super easy!

Corn Tortillas: Pick your favorite brand of corn tortillas, just make sure to always read the labels to make sure they’re gluten-free!

Siete Tortillas or Taco Shells: My favorite brand of paleo and gluten free tortillas. They’re also grain-free!

Trader Joe’s Jicama Tortilla Wraps: Ditch the tortilla altogether and go for the veggie tortilla! These wraps are taco-sized, super crunchy, and make excellent tortilla replacements!

Sides to Serve with Tacos

These tacos and salsa go great with so many different sides! Depending on your hunger level, make one or two, or even three sides to serve with your tacos!

Black Beans or Pinto Beans

Paleo Pineapple Guacamole or Easy Pomegranate Guacamole

Instant Pot Mexican “Cheesy” Rice

Mexican Street Corn & Tomato Salad

Coconut Cilantro Cauliflower Rice

Honey Lime Poppyseed Fruit Salad

a closeup of two blackened salmon tacos folded

Mary’s Tips & Tricks

Storage: Store leftovers in separate containers (salsa, aioli, salmon) in the refrigerator for up to 5 days. Heat your fish in a pan and assemble tacos and salsa as directed! 

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

3 blackened salmon tacos in paleo tortillas with pineapple salsa and lime aioli
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Blackened Salmon Tacos with Pineapple Salsa

Yield: 8 tacos
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
These easy blackened salmon tacos make the ultimate fish tacos! Topped with pineapple salsa & spicy lime aioli, this tacos and salsa recipe is one you won't forget!
5 from 15 votes
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Ingredients

  • 4 6-oz salmon fillets, with skin or without – your choice!
  • 8 tortillas of choice, I prefer siete brand to keep these paleo!
  • 2 tbsp avocado oil
  • 2 tsp paprika
  • ½ tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cayenne
  • ½ tsp oregano
  • ½ tsp thyme

Aioli

  • ½ cup mayo
  • 1 tbsp lime juice, juice from about 1/2 of a limee
  • 1 clove minced garlic
  • 1 tbsp hot sauce
  • ¼ tsp salt

Pineapple Salsa

  • 2 cups diced pineapple
  • ½ cup diced red onion
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 jalapeno , seeded and diced
  • 1 red bell pepper, diced
  • ½ avocado, diced
  • ¼ tsp salt

Equipment

Instructions
 

  • Make the pineapple salsa first by combining all of the ingredients in a bowl and stirring well. Store in the fridge until ready to serve. 
  • Mix the paprika, onion powder, garlic powder, salt, cayenne, oregano, and thyme in a small bowl. Brush the salmon filets with the avocado oil so they are completely coated. Sprinkle each filet with an equal amount of the cajun spice rub, then pat the spices down to make them stick. 
  • Heat a cast iron pan over medium heat. Add the salmon filets flesh side down (no need to spray the pan with oil first) and cook, untouched, for 4 minutes. Carefully a thin spatula to flip them and cook for an additional 5 minutes until the salmon reaches at least 145 degrees internal temp. 
  • While the salmon is cooking, mix together the aioli ingredients and store in the fridge until ready to serve.
  • Assemble the tacos: Heat the tortillas over an open flame on your gas stove (or this can be done in a hot cast iron pan for 5-10 seconds each side). Use a fork to flake off sections of the fish. Add some of the salmon to each taco along with the pineapple salsa and a drizzle of aioli. Top with additional chopped cilantro, if desired. Enjoy!

Notes

Storage: Store leftovers in separate containers (salsa, aioli, salmon) in the refrigerator for up to 5 days. Heat your fish in a pan and assemble tacos and salsa as directed! 

Nutrition

Serving: 1taco, Calories: 391kcal, Carbohydrates: 27g, Protein: 19g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 653mg, Potassium: 603mg, Fiber: 7g, Sugar: 7g, Vitamin A: 708IU, Vitamin C: 48mg, Calcium: 28mg, Iron: 1mg
Course: Dinner
Cuisine: Mexican
Calories: 391
Author: Mary Smith