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Blackened Salmon Tacos with Chunky Mango Avocado Salsa

This is a quick and easy recipe that you are sure to enjoy. Healthy and delish!
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Prep Time 40 minutes
Cook Time 9 minutes
Total Time 49 minutes
Servings: 6
Course: Main Course
Calories: 287
Ingredients Method Notes

Ingredients
  

  • Salsa:
  • 3 ripe mangoes - peeled pitted, and diced
  • 1 avocado - peeled pitted, and diced
  • 1 orange or red 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
  • ½ 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

Method
 

  1. In a large bowl, mix the diced mangoes, avocado, bell pepper, and jalapeno. Stir in the lime juice, cilantro, and salt. Cover the salsa with plastic wrap and refrigerate.
  2. Season one side of each salmon fillet with seafood rub, chili powder, salt, and black pepper, rubbing the seasonings over the surface with your fingers.
  3. Heat enough olive oil to coat the bottom of a large skillet over medium-high heat. Place the salmon skin-side down and cook for 4 to 5 minutes, until the skin becomes crisp. Turn the fillets over, carefully remove the skin, and season the exposed side with seafood rub, chili powder, salt, and pepper. Cook for another 4 to 5 minutes, until lightly browned and the salmon flakes easily with a fork.
  4. Cut the cooked salmon fillets lengthwise into a total of 6 pieces.
  5. Lightly coat a separate skillet with olive oil and warm over medium heat. Heat each corn tortilla individually for about 30 seconds on each side, until warm and flexible.
  6. Place one piece of salmon onto each tortilla, add the mango avocado salsa, and finish by squeezing a lime wedge over the top.

Notes

The salsa includes mangoes, avocado, bell pepper, jalapeno, lime juice, fresh cilantro, and salt.
Keep the prepared salsa covered in the refrigerator while cooking the salmon.
The seafood rub and chili powder quantities may be adjusted to taste, as specified in the ingredient list.
Cook the salmon with the skin facing down first, then carefully remove the skin after flipping.
The salmon is ready when it is lightly browned and flakes easily with a fork.
Warm the corn tortillas individually until pliable before assembling the tacos.
The recipe makes 6 tacos, with one piece of salmon per tortilla.
Serve the tacos topped with mango avocado salsa and freshly squeezed lime juice.