Blackened Salmon Tacos with Greek Yogurt


  • 1 teaspoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 3 salmon fillets (about ¾ pound)
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 1 lime, cut in half
  • 8 6-inch corn tortillas
  • ½ cup Greek yogurt or light sour cream
  • ½ lime, juiced
  • Cayenne pepper or mild chili powder to taste


  1. Combine chili powder, paprika, black pepper and cayenne pepper to make blackening seasoning. Stir with a fork to combine. Press one side of the salmon into the seasoning.

  2. Heat a large, nonstick sauté pan over medium/high heat and add oil. Once hot, add in fillets, blackened side down. Cook for 2-3 minutes on the first side, or until dark golden crust forms. Flip to the other side, reduce heat to low/medium and continue to cook for an additional 5 minutes.

  3. Remove from heat and squeeze fresh lime juice over the top. Flake salmon with a fork into smaller, bite sizes chunks. Warm tortillas. Fill each taco with salmon and a dollop of Greek yogurt.


Nutrition Facts


Calories: 281

Total fat: 11 g

Saturated fat: 1 g

Sodium: 387 mg

Cholesterol: 45 mg

Total Carbohydrates: 24 g

Fiber: 3 g

Sugar: 1 g

Protein: 23 g