Blackened Salmon Tacos with Mango Avocado Salsa

    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

    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

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (27)


    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 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)