Easy blackened salmon tacos with mango avocado salsa are a must. The perfect sweet and savory flavors for taco night. This recipe can be made in 20 minutes.
I have always been a huge sucker for fish tacos, they are nice and light but give a guilty pleasure type of vibe being wrapped up in a tortilla with flavorful toppings. These tacos are dairy free, light and full of fresh, feel-good ingredients. There is no better way to eat tacos than with bright vibrant toppings and blackened style salmon.
Why Make This Recipe.
These tacos are simple and full of fresh ingredients.
They are perfect for mango season. But they can be topped with any salsa.
The blackened fish has a nice kick and they are dairy and gluten-free. You can impress your family and guests with this recipe, it tastes like a favorite fish taco from a local restaurant, only healthier and cheaper.
These easy blackened salmon tacos have a little kick to them with seasonings. They are full of crunch and flavor from the fresh veggies and I am confident your whole family will love them. Top them with my Fresh Mango Salsa and trust me you will want to as well! If you opt out then I recommend pico de gallo or your favorite salsa of choice.
Ingredients For Blackened Salmon Tacos.
Salmon. Fresh is best, but any will do. You can also use a white fish in this recipe if you do not like salmon.
Spices. This is a blacked spiced fish so there will be a little bit of heat along with the jalapeño in the mango salsa. If you are sensitive to heat I suggest you skip the cayenne pepper (this is where the heat comes from!) and skip the jalapeño while you are at it. But, if you are like me then bring on the heat!
Mango. Mango is by far the best thing on fish in my humble opinion. The sweetness adds the perfect flavor to this recipe.
Avocado. This cools down the spicy flavors and makes the perfect creamy marriage with the mango.
Fresh Cilantro. This herb is a powerhouse in this recipe, however if you think it tastes like soap (as I often hear from people) skip it!
How To Make These Salmon Tacos.
Step 1 and Step 2. Did I mention this recipe is easy? Well, it is. First you are going to chop everything up for the mango avocado salsa and you are going to mix it up and let it soak. Then you are going to season your salmon on both sides and get a pan/skillet nice and hot with the oil.
Step 3. Cook that salmon up, about 5 to 6 minutes each side. It will look nice and blackened and you want it to be flakey consistency for this recipe. Once the salmon is finished all you need to do is assemble the tacos and enjoy!
FAQs & Expert Tips.
Here are some tips on how to cook your salmon just right. Always start out with fresh or thawed salmon. Give it a rinse in cold water and pat dry with a paper towel. Sprinkle a little sea salt on the top and will refrigerate for a few hours to 30 minutes before cooking. This helps to give it a nice crisp because the salt pulls the access moisture out of the top of the salmon allowing to be quite crispy!
Yes, I would recommend a white fish in place of the salmon. Chicken would even be great with this recipe.
Oh no! if you can't find mango or are allergic to mangos, you can sub it for strawberries or skip it and just make a nice avocado salsa.
Salsa will keep for 4 days. Salmon will only keep for 24 hours.
- 1 medium to large ripe mango Make sure it's not overly ripe!
- 1 jalapeno
- ¼ cup chopped red onion
- ¼ cup chopped cilantro
- 3 tbsp fresh lime juice (or one lime)
- 1 avocado
- ⅛ tsp salt
Blackened Salmon Tacos
- 2 servings of salmon (about 8 oz of salmon)
- 2 tbsp avocado oil
- 1 tbsp garlic powder
- ½ tbsp chipotle powder
- ½ tbsp paprika
- ½ tsp cayenne pepper
- ⅛ tsp salt
- ½ cup chopped cabbage *optional for color
- ½ cup chopped tomatoes
- street size white corn or flour tortillas
- Be sure to peel skin and carefully chop mango. Finely chop all of the above ingredients. Be sure to discard jalapeno seeds and white part inside. Add all ingredients to a bowl and lightly toss together. Squeeze or pour lime juice over the top. Give it one more toss and enjoy.
Blackened Salmon Tacos
- For the best crispy cook on the salmon please read the tips above in the blog post!
- Pour oil in skillet and get skillet nice and hot on medium to high heat. Meanwhile season salmon with garlic, paprika, cayenne, chipotle and salt on both sides. Place salmon (skin side down in oil once skillet it hot. Cook for 4 -5 minutes each side.
- Chop up cabbage and tomatoes and place to the side for toppings on the taco.
- Once salmon is finished cooking I usually pull skin off, but this is your call! Flake it up with a fork into small bite size pieces. I like to heat my tortillas up and give them some char over my stove flame. Layer tortillas with cabbage, salmon, tomatoes and mango salsa. This dish is great with a side of mexican rice or some black beans if you need some more sustenance. Enjoy!