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]]> 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!

Also Read : All-American Trifle

Blackened Salmon Tacos with Chunky Mango Avocado Salsa
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Blackened Salmon Tacos with Chunky Mango Avocado Salsa

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

287

kcal

Ingredients

  • 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.

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