Name: Blackened Salmon Tacos with Chunky Mango Avocado Salsa
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: Ripe mangoes - peeled, pitted, and diced - 3; Avocado - peeled, pitted, and diced - 1; Orange bell pepper, diced - 1; Jalapeno pepper, seeded and diced - 1; Lime, juiced - 1; Chopped fresh cilantro - 2 tablespoons; Salt - 1 pinch; Sweet and spicy seafood rub, or to taste - 1 tablespoon; Chili powder, or to taste - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Skin-on salmon fillets - 2; Olive oil, or as needed, divided - 2 tablespoons; Corn tortillas - 6; Limes, cut into wedges - 3 large

Blackened Salmon Tacos with Chunky Mango Avocado Salsa

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Blackened Salmon Tacos with Chunky Mango Avocado Salsa

1. Ripe mangoes - peeled, pitted, and diced - 3

2. Avocado - peeled, pitted, and diced - 1

3. Orange bell pepper, diced - 1

4. Jalapeno pepper, seeded and diced - 1

5. Lime, juiced - 1

6. Chopped fresh cilantro - 2 tablespoons

7. Salt - 1 pinch

8. Sweet and spicy seafood rub, or to taste - 1 tablespoon

9. Chili powder, or to taste - ½ teaspoon

10. Salt and ground black pepper to taste - ½ teaspoon

11. Skin-on salmon fillets - 2

12. Olive oil, or as needed, divided - 2 tablespoons

13. Corn tortillas - 6

14. Limes, cut into wedges - 3 large

How to cook deliciously - Blackened Salmon Tacos with Chunky Mango Avocado Salsa

1. Stage

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. Stage

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. Stage

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. Stage

Slice each salmon fillet lengthwise to create 6 pieces.

5. Stage

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. Stage

Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.