Blackened Salmon Tacos with Mango Avocado Salsa

Blackened Salmon Tacos with Mango Avocado Salsa

By[email protected]
Spread the love

If you’re looking for a quick, tasty, and colorful meal, look no further! Blackened Salmon Tacos with Chunky Mango Avocado Salsa are the perfect dish to brighten your dinner table. You can whip these up in no time, and they are a hit with everyone, from kids to adults.

Why Make This Recipe

This recipe is not just delicious, it’s also packed with fresh ingredients that are good for you. The combination of spicy blackened salmon and sweet, fruity salsa brings a great balance of flavors. Plus, it’s an easy recipe, perfect for busy weeknights or a fun weekend gathering!

How to Make Blackened Salmon Tacos

Ingredients:

  • 3 ripe mangoes – peeled, pitted, and diced
  • 1 avocado – peeled, pitted, and diced
  • 1 orange bell pepper, diced
  • 1 jalapeno pepper, seeded and diced
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro
  • 1 pinch salt
  • 1 tablespoon sweet and spicy seafood rub, or to taste
  • 0.5 teaspoon chili powder, or to taste
  • Salt and ground black pepper to taste
  • 2 skin-on salmon fillets
  • 2 tablespoons olive oil, or as needed, divided
  • 6 corn tortillas
  • 3 large limes, cut into wedges

Directions:

  1. Start by making the salsa. In a large bowl, mix the diced mangoes, avocado, orange bell pepper, and jalapeno. Add lime juice, cilantro, and a pinch of salt. Stir well and cover with plastic wrap. Refrigerate for a bit to let the flavors blend.

  2. Next, prepare the salmon. Sprinkle the seafood rub, chili powder, salt, and black pepper on one side of each salmon fillet. Use your fingers to rub the spices in until evenly coated.

  3. Heat some olive oil in a large skillet over medium-high heat. Place the salmon skin-side down in the skillet. Cook for about 4 to 5 minutes until the skin gets crisp. Then, flip the salmon and carefully peel off the skin. Season the top with more spices and continue cooking until the second side is lightly browned and the salmon flakes easily with a fork, about another 4 to 5 minutes.

  4. Once cooked, slice each salmon fillet lengthwise to create 6 pieces.

  5. In another skillet, lightly oil it and warm the corn tortillas one at a time for about 30 seconds on each side until they are soft and pliable.

  6. To serve, place a piece of salmon on each tortilla, top with your refreshing salsa, and squeeze a wedge of lime on each one.

How to Serve Blackened Salmon Tacos

Serve these delicious tacos warm with extra lime wedges on the side. They pair nicely with a fresh salad or your favorite rice dish for a complete meal. Enjoy with family and friends for a fun dinner!

How to Store Blackened Salmon Tacos

If you have any leftovers, store the salmon and salsa separately in airtight containers in the fridge. The tacos are best eaten fresh, but the salsa will keep in the fridge for a couple of days.

Tips to Make Blackened Salmon Tacos

  • Make your salsa ahead of time. It tastes even better after chilling in the fridge for a while.
  • Adjust the spice level to your liking by changing the amount of jalapeno or chili powder.
  • To add an interesting twist, try adding shredded cabbage for extra crunch.

Variation

You can switch the salmon with another type of fish or even shrimp if you’d like! The salsa is versatile, too; feel free to add other fresh veggies like cucumber or use different types of fruit.

FAQs

1. Can I grill the salmon instead of pan-frying?
Absolutely! Grilling adds a lovely smoky flavor to the salmon.

2. Can I use flour tortillas instead of corn?
Yes, you can! Use any tortillas you prefer; just warm them up before serving.

3. How spicy is this dish?
The spice level can be adjusted based on the amount of seafood rub and jalapeno you use. If you’re sensitive to spice, start with less and taste as you go.

Enjoy making these easy and flavorful Blackened Salmon Tacos. They’re sure to become a family favorite!