These blackened salmon tacos topped with a chunky mango and avocado salsa make a fresh and colourful weeknight dish.
Everyone loved it. Even those who said they don't eat avocados loved it. I used the salmon filets instead of salmon steaks. I seasoned the salmon early and let them sit in the fridge for about 4 hours. Added a little more lime juice. - 04 Aug 2017 (Review from Allrecipes US | Canada)
Excellent! I made the salsa as written, though I did use a little extra lime juice. I did not have a pre-made sweet and spicy seafood seasoning so I threw one together with brown sugar, chili powder, garlic powder, onion powder, a little cayenne, a touch of cumin, a pinch of salt, and a little chile-lime seasoning. I cooked the fish in a hot pan skin side down until almost done and then flipped over and continued cooking until thickest part of the piece of salmon was 130°F and allowed to rest for 5 minutes. Served for company and received rave reviews! - 28 Jul 2017 (Review from Allrecipes US | Canada)
I used this recipe as a guide. I didn't have all the ingredients and substituted a lot but still turned out beautifully. For the salsa, I couldn't get mango so I used sweet red papaya and I went for corn rather than the orange pepper. Instead of salmon I used rainbow trout with lemon pepper and fajita seasoning. And to add a veggie element I sautéed some zucchini with garlic and dried onion in a little olive oil and and pomegranate balsamic. So, so tasty. I just know if I'd had all the elements for the complete recipe it would have been brilliant too. - 25 Jul 2017 (Review from Allrecipes US | Canada)