%3Amax_bytes(150000)%3Astrip_icc()%2F4539795-a4dccc6bbb5049ea9c1a7725df8d1a08.jpg&w=3840&q=75)
Blackened Salmon Tacos with Chunky Mango Avocado Salsa
Prep
40 mins
Cook
9 mins
Servings
6
Difficulty
Medium
These blackened salmon tacos are my go to when I want something that tastes fancy but comes together in under an hour. The beauty of this recipe is how quick it really is, just nine minutes of cooking time, which makes it perfect for weeknight dinners when you're short on time. The star of the show is definitely that chunky mango avocado salsa, bursting with fresh citrus and just enough heat from the jalapeno to keep things interesting. Beyond being absolutely delicious, salmon is packed with omega 3 fatty acids that are wonderful for heart health, so you're basically getting a nutritious meal that tastes indulgent. The combination of charred, spiced salmon nestled in warm corn tortillas and topped with that vibrant tropical salsa is honestly restaurant quality food made right in your own kitchen.
Ella x
Ingredients
- 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
Detail level
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.