Blackened Salmon Tacos with Serrano Slaw Recipe

This is a new taco recipe you’ll want to try right away: Crunchy Blackened Salmon Tacos with Serrano Slaw. Crisp, spicy, and bright, these tacos combine a Cajun-inspired blackened salmon crust, a tangy serrano slaw, and a creamy lime-aioli for a satisfying weeknight meal or an easy weekend dinner with friends.

I make blackened salmon often — it’s one of my favorite go-to preparations — and for these tacos I adapted that technique into a crunchy, panko-coated version. I use gluten-free panko to keep the texture light and crisp while keeping the dish approachable for those avoiding gluten. The combination of warm corn or cassava tortillas, cool serrano slaw, and a drizzle of spicy lime aioli creates a perfect balance of crunchy, cooling, and bright flavors. These tacos also work great served in lettuce cups for a low-carb option.

Step One: Make the Serrano Slaw

Start by assembling the serrano slaw so the flavors have time to meld. Combine the cabbage, fresh herbs, citrus, thinly sliced serrano, and a pinch of salt and pepper in a large bowl. Toss well and set it aside while you prepare the aioli and salmon — the citrus will lightly pickle the serrano and soften the cabbage, creating a bright, refreshing contrast to the fried salmon.

Step Two: Make the Aioli

For a quick, creamy finishing sauce, whisk together homemade mayonnaise, lime juice, and a splash of your favorite hot sauce. Adjust the heat to taste. This simple lime-aioli adds acidity and creaminess that tie every component of the taco together.

What you’ll need for the aioli

• Homemade mayonnaise
• Fresh lime juice
• Your favorite hot sauce

Step Three: Cook the Salmon

Make the panko coating by mixing gluten-free panko with the dried spices. Dip each salmon strip in a simple egg wash (one egg whisked with a teaspoon of water), then press into the panko mixture so each side is evenly coated. Fry the pieces in olive oil in a nonstick skillet over medium heat until golden and cooked through, about 2–3 minutes per side. Drain briefly on paper towels to remove excess oil.

Step Four: Assemble

Warm or char your tortillas briefly over a gas flame or in a dry skillet. Place a small handful of serrano slaw on the bottom of each tortilla, top with one to two pieces of crunchy salmon, and drizzle with the lime-aioli. Finish with chopped cilantro and a squeeze of lime. Serve additional hot sauce on the side for anyone who wants extra heat.

These tacos are excellent for casual dinner parties: the slaw and aioli can be prepared ahead of time, and you only need to fry the salmon and char the tortillas before serving. Pair them with a simple side like a citrusy Mexican-style rice or a green salad, and they make a light, flavorful meal that’s easy to scale for guests.

Crunchy Blackened Salmon Tacos with Serrano Slaw

Rating: 5 from 38 votes

Servings: 4 people

Ingredients

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)
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 2 tbsp fresh lemon juice
• 1 serrano, very thinly sliced
• Pinch of salt
• Pinch of pepper

For the Aioli

• 3 tbsp homemade mayonnaise
• 1 tbsp lime juice
• 2 tsp hot sauce (adjust to taste)

For the Salmon

• 1 lb salmon, skin removed (preferably center-cut), cut into 2-inch strips
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup panko (gluten-free panko recommended)
• 1/4 cup olive oil
• 1 egg

For the Tacos

• 8 tortillas (corn or grain-free cassava tortillas work well)
• Fresh cilantro, finely chopped
• 1 lime, cut into wedges

Instructions

Prepare the Slaw

1. In a large bowl, combine the shredded red and green cabbage, oregano, olive oil, lime and lemon juice, thinly sliced serrano, and a pinch of salt and pepper. Toss until evenly coated. Set aside to let the flavors meld while you prepare the salmon.

Make the Aioli

1. In a small bowl, whisk together the mayonnaise, lime juice, and hot sauce until smooth. Taste and adjust seasoning. Set aside.

Cook the Salmon

1. In a small bowl, combine the cayenne, thyme, paprika, garlic powder, kosher salt, black pepper, and panko. Stir to combine.
2. In another bowl, whisk the egg with 1 teaspoon of water to make an egg wash.
3. Heat the olive oil in a large nonstick skillet over medium heat.
4. Dip each salmon strip into the egg wash, shake off excess, then press into the panko mixture until evenly coated. Place gently into the hot skillet and cook until golden and cooked through, about 2–3 minutes per side depending on thickness.
5. Transfer the cooked salmon to a paper towel–lined plate to drain briefly.

Assemble the Tacos

1. Char or warm the tortillas: over a gas flame, hold each tortilla briefly on the burner and flip after 30–45 seconds, or warm in a dry skillet over medium heat for about 30 seconds per side on an electric stove. Keep warmed tortillas wrapped in a towel to steam slightly.
2. Place a small amount of serrano slaw on the bottom of each tortilla, top with one to two salmon pieces, drizzle with aioli, and sprinkle with chopped cilantro. Serve with lime wedges and extra hot sauce if desired.