Blackened Salmon Tacos with Chunky Mango Avocado Salsa

Name: Blackened Salmon Tacos with Chunky Mango Avocado Salsa
Prep time: 40 min
Cook time: 9 min
Total time: 49 min
Yield: 6 servings
Ingredients: 3 ripe mangoes - peeled, pitted, and diced 3 ripe mangoes - peeled, pitted, and diced; 1 avocado - peeled, pitted, and diced 1 avocado - peeled, pitted, and diced; 1 orange bell pepper, diced 1 orange bell pepper, diced; 1 jalapeno pepper, seeded and diced 1 jalapeno pepper, seeded and diced; 1 lime, juiced 1 lime, juiced; 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro; 1 pinch salt 1 pinch salt; 1 tablespoon sweet and spicy seafood rub, or to taste 1 tablespoon sweet and spicy seafood rub, or to taste; ½ teaspoon chili powder, or to taste, salt and ground black pepper to taste ½ teaspoon chili powder, or to taste, salt and ground black pepper to taste; 2 skin-on salmon fillets 2 skin-on salmon fillets; 2 tablespoons olive oil, or as needed, divided 2 tablespoons olive oil, or as needed, divided; 6 corn tortillas 6 corn tortillas; 3 large limes, cut into wedges 3 large limes, cut into wedges

Prep: 40 minsCook: 9 mins

Prep

40 mins

Cook

9 mins

Servings

Difficulty

Medium

Dairy-Free

(0)

Ingredients

Servings:

33 ripe mangoes - peeled, pitted, and diced
11 avocado - peeled, pitted, and diced
11 orange bell pepper, diced
11 jalapeno pepper, seeded and diced
11 lime, juiced
22 tablespoons chopped fresh cilantro
11 pinch salt
11 tablespoon sweet and spicy seafood rub, or to taste
½ teaspoon chili powder, or to taste, salt and ground black pepper to taste½ teaspoon chili powder, or to taste, salt and ground black pepper to taste
22 skin-on salmon fillets
22 tablespoons olive oil, or as needed, divided
66 corn tortillas
33 large limes, cut into wedges

Instructions

1
Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
2
Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
3
Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
4
Slice each salmon fillet lengthwise to create 6 pieces.
5
Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
6
Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

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Blackened Salmon Tacos with Chunky Mango Avocado Salsa

Ingredients

Instructions

Recipe Variations

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