Blackened Salmon Tacos with Mango Salsa
These blackened salmon tacos are absolutely delicious but made even better with fresh mango salsa on top! Bonus - the salmon is SUPER sustainable. Double bonus, it's finished in less than 30 minutes.
Servings 2 people
Ingredients
Mango Salsa
- 1/2 cup fresh mango chopped
- 1/2 cup tomato chopped
- 1/4 cup red onion diced
- 1 Tablespoon fresh cilantro finely minced
- 1 teaspoon fresh lemon or lime juice
Blackened Salmon Tacos
- 8-10 oz fresh salmon
- 2 Tablespoons favorite seasoning blend
- 1 Tablespoon olive oil
- 4-6 taco sized flour tortillas
Instructions
Mango Salsa
- Add all ingredients to a small bowl and mix well, until combined. Place in fridge until ready to top on tacos!
Blackened Salmon Tacos
- Slice salmon into two evenly sized pieces. Season generously on flesh side only.
- Warm a cast iron skillet (preferably) with your olive oil over medium high heat. Once it's warm, add salmon skin side down. Cook for 2-3 minutes on each side then remove from pan and set on cutting board, skin side up.
- Gently remove salmon skin then slice the blackened salmon into small pieces.
- Clean seasoning out of pan then warm tortillas in pan for 1 minute on each side to lightly toast.
- Remove mango salsa from fridge. Spoon salmon into warmed tortilla and then top with a big spoonful of mango salsa. Enjoy!
Notes
You can use any seasoning blend but we prefer lightly cajun ones because it pairs really well with the mango salsa!