Blackened Salmon Tacos With Chunky Mango Avocado Sa

Name: Blackened Salmon Tacos With Chunky Mango Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa:; 3 ripe mangoes - peeled, pitted, and diced; 1 avocado - peeled, pitted, and diced; 1 orange bell pepper, diced; 1 jalapeno pepper, seeded and diced; 1 lime, juiced; 2 tablespoons chopped fresh cilantro; 1 pinch salt; 1 tablespoon sweet and spicy seafood rub, or to taste; 1/2 teaspoon chili powder, or to taste; salt and ground black pepper to taste; 2 skin-on salmon fillets; 2 tablespoons olive oil, or as needed, divided; 6 corn tortillas; 3 large limes, cut into wedges

Servings: persons

Salsa:
3 ripe mangoes - peeled, pitted, and diced
1 avocado - peeled, pitted, and diced
1 orange bell pepper, diced
1 jalapeno pepper, seeded and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 pinch salt
1 tablespoon sweet and spicy seafood rub, or to taste
1/2 teaspoon chili powder, or to taste
salt and ground black pepper to taste
2 skin-on salmon fillets
2 tablespoons olive oil, or as needed, divided
6 corn tortillas
3 large limes, cut into wedges

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.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salsa:, 3 ripe mangoes - peeled, pitted, and diced, 1 avocado - peeled, pitted, and diced, 1 orange bell pepper, diced, and more.

Yes, Blackened Salmon Tacos With Chunky Mango Avocado Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Blackened Salmon Tacos With Chunky Mango Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions