Blackened Fish Tacos with Guacamole and Pico De Gallo

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 4 servings (2 tacos per person)
  • Nutrition Info
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2 tablespoons minced red onion

2 tablespoon finely chopped fresh cilantro

1 clove garlic, minced

Juice of half a lime

Pinch kosher salt

Eight 6-inch corn tortillas, warmed


1 1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon dried thyme

1/8 teaspoon cayenne pepper

Kosher salt

One 1-pound piece salmon filet, skin removed

Pico De Gallo:

2 plum tomatoes, diced

1/2 jalapeno, seeded and minced

2 tablespoons chopped fresh cilantro

2 tablespoons minced red onion

1 clove garlic, minced

Juice of half a lime

Pinch kosher salt


1 ripe avocado, diced

1 plum tomato, diced

1/2 jalapeno, seeded and minced

2 tablespoons non-fat Greek yogurt


  1. Adjust an oven rack with the broiler pan to the top rack and preheat the broiler to high heat.
  2. For the salmon: Combine the smoked paprika, cumin, thyme, cayenne pepper and 1/2 teaspoon salt in a small bowl. Sprinkle the salmon evenly on both sides with the spice rub. Place the salmon on the hot broiler pan and broil until opaque and cooked through, about 8 minutes. Remove the salmon to a plate and use a fork to flake the fish and break into chunks. 
  3. For the pico de gallo: Combine the tomatoes, jalapeno, cilantro, onion, garlic, lime juice, and salt in a small bowl. 
  4. For the guacamole: Combine the avocado, tomato, jalapeno, yogurt, red onion, cilantro, garlic, lime juice and salt in a medium bowl. Mash together until combined but still a bit chunky. 
  5. To serve, spread the guacamole on a warmed tortilla and top with chunks of salmon and pico do gallo.

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