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Blackened Salmon Tacos with Mango Avocado Salsa

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These flavorful blackened salmon tacos feature a smoky, spicy crust paired with a fresh, creamy mango avocado salsa, perfect for a quick and vibrant meal.

Ingredients

Scale
  • 1 lb salmon fillets (skin removed or on depending on preference)
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust for heat level)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil or avocado oil (for searing)
  • 1 cup diced ripe mango
  • 1 diced avocado
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 small jalapeño, seeded and finely chopped (optional)
  • Juice of 1 fresh lime
  • Salt and pepper to taste
  • 8 small corn or flour tortillas (warmed before serving)
  • Optional: sour cream or crema for drizzling
  • Optional: shredded cabbage or lettuce for crunch

Instructions

  1. Prepare the spice mix by combining smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper in a small bowl. Stir well.
  2. Pat salmon fillets dry with paper towels. Rub both sides evenly with olive oil, then coat with the spice mix, pressing gently to adhere. Let rest for 5 minutes.
  3. Make the mango avocado salsa by combining diced mango, diced avocado, chopped red onion, chopped cilantro, jalapeño (if using), lime juice, salt, and pepper in a medium bowl. Toss gently to combine.
  4. Heat a cast iron skillet over medium-high heat until very hot (about 3-4 minutes). Add a teaspoon of oil. Place salmon fillets in the skillet and cook without moving for 3-4 minutes until a dark, crispy crust forms.
  5. Flip the salmon gently and cook for another 3 minutes or until the salmon flakes easily with a fork but remains moist inside.
  6. While the salmon cooks, warm the tortillas in a dry skillet for 20-30 seconds on each side or wrap in foil and heat in a low oven (250°F) for 10 minutes.
  7. Flake the salmon into large chunks and divide evenly among the warmed tortillas.
  8. Spoon generous amounts of mango avocado salsa over the salmon. Add optional toppings like shredded cabbage or sour cream if desired.
  9. Serve immediately with extra lime wedges on the side.

Notes

Use wild-caught salmon for firmer texture and richer flavor. Adjust cayenne and jalapeño for desired heat level. Avoid overcrowding the skillet to maintain a good crust. Warm tortillas just before serving to keep them pliable. For dairy-free, skip sour cream or use coconut yogurt-based sauce. Mango can be swapped with grilled pineapple or peaches for seasonal variation.

Nutrition

Keywords: blackened salmon, salmon tacos, mango avocado salsa, fish tacos, quick dinner, healthy tacos, gluten-free tacos, dairy-free option

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