Blackened salmon tacos with mango avocado salsa

    49 min

    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 pepper, 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

    Prep:40min  ›  Cook:9min  ›  Ready in:49min 

    1. Combine mangos, avocado, orange pepper and jalapeno in a large bowl to make salsa. Add lime juice, coriander and salt; mix to combine. Cover with cling film 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 corn 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 in English (18)


    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)

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