Kitchen notes · a little help before you start
Blackened Salmon Tacos with Kiwi Pepper Salsa
Salmon tacos with kiwi salsa are a cheerful dinner to pick up with your hands. Sweet-tart fruit sits against the spiced fish, with a creamy avocado finish over the top. Fill a few tortillas and enjoy the contrast while the salmon is still warm.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 20 min
- Original yield
- Serves 6
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Tacos
A few quick notes
1. Mix spices before coating
Combine the seasoning in the small bowl, then coat each salmon fillet, leaving skin unseasoned if it is present.
2. Keep salmon in large chunks
Cook until it flakes, then break into large pieces for filling the tortillas rather than shredding it finely.
3. Season the mixed salsa
Combine the kiwi-pepper salsa in its bowl and taste with salt and pepper before topping the tacos.
Get to know the ingredients
Diced kiwi
Dice the kiwis before mixing with finely chopped pepper, onion, lime and cilantro for the separate salsa.
Finely chopped red pepper
Keep the bell pepper finely chopped so its pieces mix through the kiwi salsa before the tacos are assembled.
Avocado crema
The prepared crema is spooned over salmon and salsa during assembly, giving each filled tortilla its creamy finish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Blackened Salmon Tacos with Kiwi Pepper Salsa
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Salmon, salsa and crema
Fill tortillas with the large salmon chunks, spoon kiwi-pepper salsa over them and finish with avocado crema.
A little more help as you go
Warm tortillas to soften
Try a brief skillet warm to make the tortillas soft and pliable before they hold fish and salsa.
Tortilla choices are included
Use whichever tortillas you prefer for the tacos: corn, flour or gluten-free.
A few questions you might have
Does kiwi cook with the salmon?
It stays in the separate salsa, mixed with pepper, onion, lime and cilantro before being spooned over the cooked fish.
Should I spice the salmon skin?
If the fillet has skin, coat only its flesh side with the spice mixture before the skillet cook.
What tells me the salmon can be broken apart?
Cook until it is done and flakes, then break it into the larger chunks used for the taco filling.
Does all the lime go into the fish seasoning?
Lime juice belongs to the separate kiwi-pepper salsa ingredients, while the fish has its dry spice coating.
Is cilantro mixed into the salsa?
Yes. Chopped fresh cilantro joins the diced kiwi, finely chopped pepper and onion, and lime in the salsa bowl.
Any more cooking tips?
Don’t overcook the salmon —3 minutes per side is usually perfect. Use your favorite tortillas: corn, flour, or gluten-free all work well. Warm tortillas in a skillet for a few seconds to make them soft and pliable.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: deliciousmeetshealthy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
