These blackened salmon tacos topped with a chunky mango and avocado salsa make a fresh and colourful weeknight dish.
I rate a recipe 5 stars only when I would serve it to company. This recipe is awesome! I made minor changes. I made my own spice recipe from The Chew (Carla Hall), added garlic to the salsa and grilled the salmon. Grilled the salmon flesh side down first and then flipped to skin side down. In the winter I will do it in a pan on the stove. Yum, yum, yum!! - 03 Jul 2018 (Review from Allrecipes USA and Canada)
Save yourself the trouble and use skinless fish. It was such a pain to try to peel it off and it leaves the dark lateral line which makes it a more “fishy” taste. - 28 Jun 2018 (Review from Allrecipes USA and Canada)
This recipe does not disappoint! I used 2 lbs Atlantic salmon, and in lieu of the “seafood rub” used the blackened rub in the “Blackened Salmon Filets” recipe (also allrecipes.com). Used a cast iron griddle on the gas BBQ and the salmon was perfect. As noted by another user, cooked to 130 degrees, and I let the salmon rest while I heated up the corn street taco tortillas. The guys loved the mango avocado salsa. This will be on our Taco Tuesday rotation for sure. This recipe would be great for a summer get together with guests. I rubbed the salmon a few hours in advance and kept refrigerated; the salsa can be made well in advance too. - 05 Jun 2018 (Review from Allrecipes USA and Canada)