Spicy Blackened Salmon Tacos with Sweet Mango Salsa
These spicy blackened salmon tacos are topped with fresh mango salsa for a delicious and flavorful taco night.
Equipment
- 1 Skillet non-stick or cast iron
- 1 Mixing Bowl for mango salsa
- 1 Spatula for flipping salmon
Ingredients
Blackened Salmon
- 2 salmon fillets
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
Mango Salsa
- 1 ripe mango diced
- 1/4 cup red onion finely chopped
- 1 jalapeño seeded and chopped
- 1/4 cup fresh cilantro chopped
- 2 tbsp lime juice
- Salt to taste
Taco Assembly
- 8 corn tortillas
- 1 cup shredded cabbage
- Optional toppings: avocado slices sour cream
Instructions
Preparation
- Pat the salmon fillets dry with paper towels. Coat each fillet with olive oil.
- In a small bowl, combine paprika, cayenne pepper, garlic powder, thyme, salt, and pepper. Rub the spice mixture evenly over both sides of the salmon fillets.
- Heat a skillet over medium-high heat. Place the salmon fillets in the skillet and cook for 4-5 minutes on each side, until the salmon is cooked through and has a charred crust.
Mango Salsa
- In a mixing bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and let sit for flavors to meld.
Taco Assembly
- Heat the corn tortillas in a skillet over medium heat or warm them in the microwave for about 30 seconds.
- Place a layer of shredded cabbage on each tortilla. Add chunks of blackened salmon, followed by a generous scoop of mango salsa. Add any optional toppings as desired.
Serving and Storage
- Enjoy the tacos while the salmon is warm and the salsa is fresh.
- Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently before serving.
Notes
Pro Tips: Use a hot skillet for the best blackened crust. Ingredient Substitutions: Use pineapple instead of mango for the salsa for a different flavor. How to Serve: Serve with a side of Mexican rice or salad. Storage & Freshness: Store components separately to maintain freshness. Make-Ahead Tips: Prepare the salsa in advance and store in the refrigerator.