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Blackened Salmon Tacos Recipe with Easy Mango Avocado Salsa for Perfect Flavor

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These blackened salmon tacos feature a smoky, spicy crust paired with a fresh, creamy mango avocado salsa, delivering bold and balanced flavors perfect for quick and flavorful meals.

Ingredients

Scale
  • 1 pound (450g) salmon fillets, skin removed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 ripe mango, diced
  • 1 ripe avocado, diced
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • 1 jalapeño, seeded and minced (optional)
  • 8 small (6-inch) corn tortillas
  • Salt and pepper to taste

Instructions

  1. Prepare the salsa: In a medium bowl, combine diced mango, avocado, red onion, cilantro, and jalapeño if using. Squeeze fresh lime juice over the mix and gently toss to combine. Season lightly with salt and pepper. Set aside to let flavors meld.
  2. Mix the blackened seasoning: In a small bowl, whisk together smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
  3. Season the salmon: Pat salmon fillets dry with paper towels. Rub olive oil evenly over both sides, then sprinkle the blackened seasoning generously, pressing lightly to adhere.
  4. Heat the skillet: Place a cast iron or non-stick skillet over medium-high heat and let it get hot.
  5. Cook the salmon: Place fillets in the skillet. Cook undisturbed for 3-4 minutes until a dark crust forms. Flip carefully and cook another 3-4 minutes until fish flakes easily and is opaque inside (internal temperature about 145°F / 63°C).
  6. Warm the tortillas: While salmon cooks, warm tortillas in a dry skillet or microwave wrapped in a damp towel until soft and pliable.
  7. Assemble the tacos: Flake cooked salmon into bite-sized pieces. Divide evenly among tortillas, then spoon mango avocado salsa on top.
  8. Serve immediately: Garnish with extra cilantro or a squeeze of lime if desired. Enjoy fresh and warm.

Notes

Let the pan get really hot before adding salmon to form a good crust and prevent sticking. Pat salmon dry to reduce moisture and splatter. Flip salmon only once to maintain crust. Let salmon rest a few minutes after cooking to keep it juicy. Store salmon and salsa separately if refrigerating leftovers. Reheat salmon gently to avoid drying out. Salsa is best served cold or at room temperature.

Nutrition

Keywords: blackened salmon tacos, mango avocado salsa, easy salmon tacos, quick taco recipe, healthy seafood tacos, gluten-free tacos, dairy-free salsa

Find it online: https://flurpchef.com/blackened-salmon-tacos-recipe-with-easy-mango-avocado-salsa-for-perfect-flavor/