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Now, this is a new taco recipe that I hope you all will try IMMEDIATELY! These Crunchy Blackened Salmon Tacos with Serrano Slaw are absolutely perfect in every way!! 

Crunchy Blackened Salmon Tacos with Serrano Slaw

I love making blackened salmon, it’s one of my favorite go-to recipes. For these tacos, I’ve taken inspiration from my recipe here and transformed the salmon into a fantastic taco that you will want to put on your weekly dinner rotation! Using Cajun-inspired flavors along with gluten-free panko breadcrumbs, the salmon is coated in a perfect, crunchy crust. Served in tortillas with a tangy serrano slaw and a drizzle of creamy aioli, the end result is just magic! And if preferred, these would be great to serve in bibb lettuce cups.

Crunchy Blackened Salmon Tacos with Serrano Slaw

Step One: Make the Serrano Slaw

You’ll start this recipe by first making the serrano slaw. Simply add all of your slaw ingredients to a large bowl then toss to combine. You’ll set this aside while you make the rest of the taco elements, allowing the flavors to meld and the serrano slightly pickle.

Crunchy Blackened Salmon Tacos with Serrano Slaw

Step Two: Make the Aioli

Next, you’ll make the quick aioli. Simply combine the three ingredients then set aside.

What You’ll Need:

  • Homemade Mayo
  • Lime Juice
  • Your Favorite Hot Sauce — it’s El Yucateco for me!

Crunchy Blackened Salmon Tacos with Serrano Slaw

Step Three: Cook the Salmon

Now it’s time to cook up the crunchy salmon. Start by making your panko mixture with gluten-free panko and a few dried spices. You’ll simply coat each piece of salmon in a simple egg wash — 1 egg plus 1 teaspoon of water whisked — then coat all sides in the panko mixture. Once all coated, you’ll fry the pieces in olive oil in a non-stick skillet then set the cooked salmon onto a plate lined with paper towels.

Crunchy Blackened Salmon Tacos with Serrano Slaw

Step Four: Assemble

Now, it’s time to assemble the tacos! Slightly crisp up the tortillas either over the flame of your gas stove or in a dry skillet on an electric stovetop. Add slaw to the bottom of your warmed tortillas the top with 1 to 2 pieces of salmon. Drizzle with the aioli then top with cilantro, and, of course, serve with lime wedges and more hot sauce if desired!

Crunchy Blackened Salmon Tacos with Serrano Slaw

I also highly recommend making these Crunchy Blackened Salmon Tacos next time you are hosting a small, casual dinner party because you can make the slaw and the aioli ahead of time and then all you need to do is fry up your salmon and assemble the tacos. Dinner is served in no time with ease! I recommend serving alongside Martha’s Mexican Rice and maybe a nice side salad — and, of course, a margarita!


Crunchy Blackened Salmon Tacos with Serrano Slaw
5 from 36 votes

Crunchy Blackened Salmon Tacos with Serrano Slaw

Servings: 4 people


For the Slaw:

  • 2 cups very finely shredded red cabbage
  • 2 cups very finely shredded green cabbage
  • 1 tbsp finely chopped fresh oregano leaves or 1 tsp dried
  • ¼ cup evoo
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh lemon juice
  • 1 serrano very thinly sliced
  • Pinch of Salt
  • Pinch of Pepper

For the Aioli:

For the Salmon:

  • 1 lb salmon, skin removed (preferably center-cut) cut into 2-inch strips
  • ½ tsp cayenne
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1/3 cup panko I use Aleia's gluten-free panko
  • ¼ cup olive oil
  • 1 egg

For the Tacos:

  • 8 tortillas I use Siete Grain-Free Cassava Tacos
  • cilantro finely chopped
  • 1 lime, cut into wedges


For the Slaw:

  • In a large bowl, combine all of the ‘for the slaw’ ingredients. Toss until well combined. Set aside to let the flavors mend while you prepare the salmon.

Prepare the Aioli:

  • In a small bowl, combine all of the ingredients and stir until smooth. Set aside.

For the Salmon:

  • In a small bowl, combine the cayenne, thyme, paprika, garlic powder, kosher salt, pepper and panko. Stir until well combined.
  • In a separate bowl, combine egg with 1 tsp water and whisk until well combined.
  • Heat the olive oil in a large nonstick skillet over medium heat.
  • While the pan is heating, individually dip the salmon into egg wash and shake off excess. Next, roll the salmon into the panko mixture until evenly coated. Gently place into the hot pan and cook until the salmon is cooked through and golden brown on each side, 2-3 minutes per side.
  • Transfer cooked salmon to a paper towel-lined plate.

Assemble the Tacos:

  • First, char your tortillas. You can do this 2 ways:
  • For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.
  • For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
  • Next, place a small amount of the slaw in the bottom of the charred tortilla and top with two of the salmon pieces. Drizzle with the aioli and sprinkle with cilantro. Serve with lime wedges and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    Everything about these tacos were delicious. I liked the coleslaw. I used the hot sauce recommended and the sauce turned out great. The breading on the fish had good flavor. I will definitely be making again.

  2. 5 stars
    These were an easy-to-prep meal that tasted better than fish tacos at a restaurant—this recipe is a slam dunk. My husband dubbed me the “taco queen” after his first bite.

  3. Love your recipes so much and don’t mind some ads, but you have so many popping up it makes it hard to even read a recipe!

  4. 5 stars
    I left a review about how wonderful this recipe is but forgot to include the five stars. It’s worth going back and adding the stars 🙂

  5. I rarely use recipes but decided to try this one based on the reviews. Wow! This was delicious!! I made it exactly as written with the exception of cutting the salt in half in the salmon seasoning, and I didn’t bread the fish. I just generously sprinkled the seasoning on both sides and blackened it in an iron skillet. My husband and I would definitely order this in a restaurant. I can’t wait to view your other recipes!

  6. 5 stars
    Another great Defined Dish recipe!
    What’s not to love?! A big hit.v
    I Made it a bit milder for our taste.
    DD recipes are a favorite.

  7. 5 stars
    My family (and friends!) are HUGE fans of all of your recipes, Alex! This one was INSANELY delicious – thank you for continuing to create phenomenally flavorful and healthy recipes!!

    1. The seasonings are mixed with the panko! So you will dip the salmon into the egg then roll it in the panko/seasoning mixture.