Spicy, smoky salmon tucked into soft tortillas and topped with a bright, chunky salsa — these tacos are bursting with flavor and texture!
Origin Blackened Salmon Tacos with Chunky Mango Avocado Salsa
Combining Cajun-inspired blackened fish with tropical fruit salsa brings together flavors from the American South and the Caribbean — a fusion that’s become wildly popular in modern coastal cuisine.
What I Love About This Recipe
It’s fast, fresh, and full of bold flavors — smoky salmon, sweet mango, creamy avocado, and zesty lime. The contrast of textures makes every bite exciting!
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Blackened Salmon Tacos with Chunky Mango Avocado Salsa
4
servings30
minutes40
minutes287
kcalIngredients
4 salmon fillets (skin removed, about 5–6 oz each)
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon cayenne pepper (adjust to taste)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 ripe mangoes, peeled and diced
2 ripe avocados, diced
½ small red onion, finely chopped
1 jalapeño, seeded and finely chopped
Juice of 2 limes
¼ cup fresh cilantro, chopped
Salt and pepper, to taste
Directions
- small corn or flour tortillas
- Shredded cabbage or lettuce (optional)
- Lime wedges
- Mix all blackening spices in a small bowl. Pat salmon dry and coat both sides generously with the spice mix.
- Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and cook for 3–4 minutes per side, or until blackened on the outside and cooked through. Set aside.
- For the salsa, combine mango, avocado, red onion, jalapeño, lime juice, and cilantro in a bowl. Gently toss and season with salt and pepper to taste.
- Warm tortillas in a dry skillet or microwave.
- Flake the salmon into large chunks. Assemble tacos by layering salmon, shredded cabbage or lettuce (if using), and a generous spoonful of mango avocado salsa.
- Serve with lime wedges on the side.
Notes
- Adjust cayenne for desired heat level.
- Salsa can be made 1 hour ahead; keep chilled.
- Grilling the salmon adds even more smoky flavor.
