These Copycat Torchy’s Tacos Mr. Orange Tacos are a delicious copycat dinner idea that you can easily recreate at home!
These Torchy’s Tacos Mr. Orange tacos are so easy to recreate in your home kitchen. You’ll love making these for a busy weeknight dinner. These tacos are made with blackened seasoning, corn and black bean relish, and avocado sauce so they really bring the flavor. They’re the perfect taco to make for Taco Tuesday!
I am a huge fan of sharing Copycat Recipes on my website. My family loves going to restaurants but they’re not always in our budget. We’re often able to enjoy some of our restaurant favorites at home by making copycat recipes instead. Some of my other favorite copycat recipes that go well with these tacos are this Copycat Freebird’s Queso and Copycat Qdoba Guacamole.
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❤️ Why you’ll love this recipe
- Taste: This recipe tastes super close to the real deal at the restaurant!
- Simple: This is a quick and simple recipe that uses just a few ingredients.
- Tex-mex: This recipe is also great for any Tex-mex cravings you’ve been having.
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
For these tacos, you will need:
- Tortillas: You can use corn or flour tortillas
- Salmon: If you can, I recommend using a center cut salmon.
- Fresh corn
- Black beans
- Blackened seasoning: I used a generic store brand blackened seasoning.
- Sour cream, lime juice, cilantro, and water: To make the avocado sauce.
- Cotija cheese and (more) cilantro: To top the tacos with.
🔪 Equipment needed
You will need a large skillet and a food processor (or blender). I recommend using a cast iron skillet if you can.
⏲️ Recipe instructions (step by step guide)
Begin by combining the ingredients for the avocado sauce in a food processor or blender. Process until smooth (image 1) and set aside.
Next, prepare the corn and black bean relish. Remove the husk from your corn and char the corn in a large skillet with cooking oil (image 2). Once your corn has cooled use a knife to remove the kernels from the husk (image 3).
Rinse and drain your black beans. Toss the corn kernels together with the black beans (image 4).
In a cast iron skillet, add about two tablespoons of cooking oil and allow the skillet to heat up. Cut your salmon into taco sized pieces and sprinkle each side with blackened seasoning (image 5).
Heat additional oil in a large cast iron skillet over medium-heat. Add the salmon skin side down and cook until the sides are browned (about 4 to 5 minutes). Flip the salmon and then cook for another 3 to 4 minutes depending on the thickness.
Add the salmon to a warm tortilla with Cojita cheese, black bean and corn relish, and avocado sauce (image 6).
👩🏻🍳 Tips
- You can use flour or corn tortillas for these tacos.
- I recommend using “center cut” salmon, if you can.
🥡 How to store leftovers
Store any leftovers in an airtight container within your refrigerator. Leftover tacos will be good for two days after making.
📋 Recipe FAQs
There are a couple of reasons why Torchy’s tacos are so tasty. They are freshly made to order and made with fresh ingredients, they use unique fusion recipes, and their tortillas are also fresh.
Other great copycat recipes:
- Copycat Qdoba Guacamole
- Copycat Buc-ee’s Brisket
- Copycat Chuys Veggie Enchiladas
- Copycat Freebirds Queso
If you tried these Copycat Torchy’s Tacos Mr. Orange Tacos or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Copycat Torchy’s Tacos Mr. Orange Tacos
Equipment
- food processor
- Skillet I recommend using a cast iron skillet, if you can
Ingredients
For the avocado sauce
- 1 large avocado soft to the touch, pit and skin removed
- 1 tablespoon sour cream
- ¼ cup cilantro (stem removed)
- 2 tablespoons lime juice use fresh, if possible
- 3 tablespoons water
For the black bean and corn relish
- 2 ears fresh corn
- 7.5 ounces black beans (about half of one 15 ounce can of beans will work) rinsed and drained*
For the tacos
- 1 pound salmon center cut, if possible
- 2 tablespoons blackened seasoning
- 4 flour tortillas or use corn
- Cojita cheese for topping
- fresh cilantro for topping
- oil for cooking
Instructions
For the avocado sauce
- Begin by combining the ingredients for the avocado sauce in a food processor or blender. Process until smooth and set aside.1 large avocado, 1 tablespoon sour cream, ¼ cup cilantro, 2 tablespoons lime juice, 3 tablespoons water
For the black bean and corn relish
- Remove the husk from your corn and char the corn in a large skillet with cooking oil.2 ears fresh corn
- Rinse and drain your black beans.7.5 ounces black beans
- Once your corn has cooled use a knife to remove the kernels from the husk then toss together with the black beans.
For the tacos
- In a cast iron skillet, add about two tablespoons of cooking oil and allow the skillet to heat up.
- Cut your salmon into taco sized pieces and sprinkle each side with blackened seasoning.1 pound salmon, 2 tablespoons blackened seasoning
- Heat additional oil in a large cast iron skillet over medium-heat. Add the salmon skin side down and cook until the sides are browned (about 4 to 5 minutes). Flip the salmon and then cook for another 3 to 4 minutes depending on the thickness.
- Add the salmon to a warm tortilla with Cojita cheese, black bean and corn relish, and avocado sauce.4 flour tortillas, Cojita cheese, fresh cilantro
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