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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!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 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.