Blackened Salmon Tacos with Mango Avocado Salsa

    (53)
    49 minutes

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


    1 person made this

    Ingredients
    Serves: 6 

    • Salsa
    • 3 ripe mangos - peeled, pitted and diced
    • 1 avocado - peeled, pitted and diced
    • 1 orange or red capsicum, diced
    • 1 jalapeno pepper, seeded and diced
    • 1 lime, juiced
    • 2 tablespoons chopped fresh coriander
    • 1 pinch salt
    • 1 tablespoon spicy seafood seasoning or rub, or to taste
    • 1/2 teaspoon chilli powder, or to taste
    • salt and ground black pepper to taste
    • 2 skin-on salmon fillets
    • 2 tablespoons olive oil, or as needed, divided
    • 6 tortillas
    • 3 large limes, cut into wedges

    Directions
    Preparation:40min  ›  Cook:9min  ›  Ready in:49min 

    1. Combine mangoes, avocado, orange capsicum and jalapeno in a large bowl to make salsa. Add lime juice, coriander and salt; mix to combine. Cover with plastic wrap and refrigerate.
    2. Sprinkle seafood seasoning, chilli powder, salt and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
    3. Coat the bottom of a large pan 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 seasoning, chilli 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.
    4. Slice each salmon fillet lengthwise to create 6 pieces.
    5. Lightly oil another pan over medium heat. Pan-fry tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
    6. Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

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    Reviews and Ratings
    Global Ratings:
    (53)

    Reviews in English (33)

    by
    0

    My husband and I loved this recipe! It is so quick, easy and delicious. We use daily half cod and half shrimp since my husband doesn’t like salmon. Both were delicious! I liked the contrast of the sweet mango salsa and the fish- very flavorful. My only comment is that the recipe makes a LOT of salsa. I might just make it with two mangoes next time and see if that makes a more appropriate amount.  -  07 Apr 2019  (Review from Allrecipes USA and Canada)

    by
    0

    Great tasting and light. I actually sprinkled some Franks Red hot on the fish in the tacos made it even better!  -  07 Apr 2019  (Review from Allrecipes USA and Canada)

    by
    0

    My fiance really liked this, I was on the fence about it. What made that taco was the salsa.  -  12 Oct 2018  (Review from Allrecipes USA and Canada)