Blackened Salmon Tacos with Mango Avocado Salsa

Start by making the mango avocado salsa to allow the flavors to meld together.

Peel the mangoes and cut them into bite-sized pieces.

Cut the avocados in half, remove the seed, scoop out the flesh, and dice into bite-sized pieces.

Chop cherry tomatoes, cilantro, and jalapenos, then mix everything together in a bowl with a little salt, pepper, and lime juice.

Prepare the homemade blackened seasoning by combining smoked paprika, onion powder, garlic powder, thyme, basil, oregano, cayenne pepper, salt, and pepper in a small bowl.

Pat the salmon dry with a paper towel and brush with olive oil.

Season the flesh side of the salmon generously with the blackened seasoning.

Heat olive oil in a 12-inch cast iron skillet over medium-high heat.

Add the salmon flesh side down and cook for 3 to 4 minutes until it blackens nicely.

Flip the salmon and cook skin side down for another 4 to 6 minutes, flipping a few more times until the internal temperature reaches about 145°F.

Transfer the salmon to a plate and let it rest for a few minutes before flaking into larger pieces and discarding the skin.

Warm corn tortillas in a hot skillet until char marks appear.

Load the tacos with salmon pieces and mango avocado salsa, garnishing with cilantro, lime, and jalapenos.

Equipment Needed

Spice Level:

Dietary