Blackened Salmon Tacos with Chunky Mango Avocado Salsa

These blackened salmon tacos topped with a chunky mango and avocado salsa and fresh lime make a fresh and colorful weeknight main dish.

• Preparation Time: 40 mins
• Cooking Time: 9 mins
• Total Time: 49 mins
• Calories: 287 Calories

Ingredients

• 1 pinch salt
• salt and ground black pepper to taste
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro
• 1 avocado - peeled, pitted, and diced
• 1 jalapeno pepper, seeded and diced
• 1 orange bell pepper, diced
• 2 tablespoons olive oil, or as needed, divided
• ½ teaspoon chili powder, or to taste
• 6 corn tortillas
• 3 ripe mangoes - peeled, pitted, and diced
• 1 tablespoon sweet and spicy seafood rub, or to taste
• 2 skin-on salmon fillets
• 3 large limes, cut into wedges

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Slice each salmon fillet lengthwise to create 6 pieces.

Step 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.

Step 6

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