Blackened Salmon Tacos with Mango Salsa

Blackened Salmon Tacos with Mango Salsa

Careful not to eat too many tacos because these are super delicious. Taco night will never be the same!

Pin Recipe

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Cuisine: American, Mexican

Servings: 4 servings

Ingredients

Blackened Salmon

• 4 6oz Salmon Filets, skin on
• 1 tablespoon Paprika
• 1 tablespoon Cayenne Pepper
• 2 teaspoons Garlic Powder
• 2 teaspoons Fresh Thyme Leaves, chopped
• 2 teaspoons Fresh Oregano, chopped
• 2 teaspoons White Pepper, ground
• 1 teaspoon Salt
• 1 teaspoon Black Pepper, ground
• 1/4 cup Canola or Vegetable Oil

Mango Salsa

• 2 medium Mangos, diced
• 3 small Plum tomatoes, seeded and diced
• 1/2 medium Red Onion, small diced
• 3 cloves Garlic, minced
• 3/4 bunch Fresh Cilantro, finely chopped
• 2 Limes, Juiced
• Salt and Pepper to taste

Tacos

• 4 Corn Tortillas
• 1/2 head Romaine Lettuce
• 1/4 bunch Fresh Cilantro, leaves picked
• 2 Limes, quartered

Instructions

Blackened Salmon

• Blend paprika, cayenne, garlic powder, thyme, oregano, white pepper, salt and black pepper in a small bowl. Put the mixture on a plate for dressing the salmon.
• Press each salmon filet in the spice mixture, skin side down, to evenly coat.
• Meanwhile, warm canola or vegetable oil over medium-high heat.
• Add the salmon pieces skin side down into the pan, and cook for 4-7 minutes or until the skin is crispy.
• Turn salmon over and finish cooking until just cooked through. Remove and place on a plate to cool slightly.

Mango Salsa

• Blend all ingredients in a bowl and season to taste.
• Can be made a day in advance; let marinate covered in the refrigerator.

Tacos

• Chiffonade romaine lettuce and divide among tortillas.
• Flake salmon filets gently, and divide among tacos.
• Top with mango salsa, garnish with any leftover cilantro and serve with lime wedges.

Like this recipe?Follow @FoodForNet on Pinterest!

One of my favorite summer delicacies is a juicy ripe mango, and here I have paired it in salsa format with blackened salmon, which is pan-seared with a savory spice rub. The combination of sweet and savory is a definite winner, and it is a super simple recipe to boot!

The traditional Mexican corn tortilla is the vehicle of choice for these delicious tacos, and while I've only called for 4 tortillas, sometimes wrapping a taco in 2 stacked tortillas is necessary to hold in all the juicy goodness. Since packs usually come in 20 or more this shouldn't be too hard to edit last-minute!

Be sure to use the freshest and ripest ingredients possible for the salsa, because it's so simple every component makes a big impact. If you can find the most seasonal tomatoes ideally at your local farmer's market, you will not regret paying a little more for them. Lastly, not everyone is as big a fan of cilantro as I am, so feel free to add as much or as little in the salsa as your taste buds call for!

Prep the thyme and oregano by washing then picking off the leaves. Mince them as finely as possible– you want them to blend well into the ground spice mixture, without larger leaf pieces sticking out that may singe too much while cooking.

Blend the paprika, cayenne, garlic powder, thyme, oregano, white pepper, salt and black pepper in a small bowl. Put the mixture on a plate or other flat surface area for dressing the salmon. This way you can ‘dip' the salmon in without any obstruction. Press each salmon filet in the spice mixture, skin side down, and nestle it into the mixture to evenly coat.

Meanwhile, warm canola or vegetable oil over medium-high heat in a heavy skillet. I like the consistency of cast iron pans here, but anything will do if you watch it closely.

Once the oil is hot (which you can tell by tilting the pan- does the oil have a shimmery appearance? That means it's ready!), carefully add the salmon pieces skin side down into the pan, and cook for 4-7 minutes or until the skin is crispy.

Turn salmon over and finish cooking until just cooked through. Remove using a slotted spatula, and place to the side on a plate to cool slightly.

For the mango salsa, prep all the vegetables thoughtfully, remembering that they will eventually be dressing a taco and so you will not want big unruly pieces of fruit and vegetables to eat.

I like to cut the mangos and tomatoes about the same size, and then chop the red onion much smaller.

Toss the mixture with the cilantro you want and then add lime juice, a dash of salt and pepper, and taste it. Edit the seasoning and other components as you wish! This can be made a day in advance if you wish.

For the taco assembly, I called for romaine lettuce because I like the fresh and slightly bitter lettuce flavor they offer, but any crispy bed of greens you prefer will do. Layer the flaked salmon on top of the tortilla and lettuce, sprinkle over the salsa, and garnish with fresh cilantro. Serve with lime wedges and your favorite frosty beverage!

Blackened Salmon Tacos with Mango Salsa

Careful not to eat too many tacos because these are super delicious. Taco night will never be the same!

Pin Recipe

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Cuisine: American, Mexican

Servings: 4 servings

Ingredients

Blackened Salmon

• 4 6oz Salmon Filets, skin on
• 1 tablespoon Paprika
• 1 tablespoon Cayenne Pepper
• 2 teaspoons Garlic Powder
• 2 teaspoons Fresh Thyme Leaves, chopped
• 2 teaspoons Fresh Oregano, chopped
• 2 teaspoons White Pepper, ground
• 1 teaspoon Salt
• 1 teaspoon Black Pepper, ground
• 1/4 cup Canola or Vegetable Oil

Mango Salsa

• 2 medium Mangos, diced
• 3 small Plum tomatoes, seeded and diced
• 1/2 medium Red Onion, small diced
• 3 cloves Garlic, minced
• 3/4 bunch Fresh Cilantro, finely chopped
• 2 Limes, Juiced
• Salt and Pepper to taste

Tacos

• 4 Corn Tortillas
• 1/2 head Romaine Lettuce
• 1/4 bunch Fresh Cilantro, leaves picked
• 2 Limes, quartered

Instructions

Blackened Salmon

• Blend paprika, cayenne, garlic powder, thyme, oregano, white pepper, salt and black pepper in a small bowl. Put the mixture on a plate for dressing the salmon.
• Press each salmon filet in the spice mixture, skin side down, to evenly coat.
• Meanwhile, warm canola or vegetable oil over medium-high heat.
• Add the salmon pieces skin side down into the pan, and cook for 4-7 minutes or until the skin is crispy.
• Turn salmon over and finish cooking until just cooked through. Remove and place on a plate to cool slightly.

Mango Salsa

• Blend all ingredients in a bowl and season to taste.
• Can be made a day in advance; let marinate covered in the refrigerator.

Tacos

• Chiffonade romaine lettuce and divide among tortillas.
• Flake salmon filets gently, and divide among tacos.
• Top with mango salsa, garnish with any leftover cilantro and serve with lime wedges.

Like this recipe?Follow @FoodForNet on Pinterest!