Origin Blackened Salmon Tacos with Chunky Mango Avocado Salsa

Blackened fish is a signature of Cajun cuisine, while mango salsas are rooted in tropical and Latin American cooking. This fusion brings together vibrant global flavors into a fun, handheld dish.

What I Love About This Recipe

The blackened crust on the salmon is packed with spice and texture, while the salsa adds cooling sweetness and creaminess. Each bite is a perfect balance of heat, acid, and richness — plus it’s super quick to prepare.

Also Read : Cheesy Kielbasa Pasta

Blackened Salmon Tacos with Chunky Mango Avocado Salsa

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

340

kcal

Ingredients

• 1 lb (450g) salmon fillets, skin removed

• 1 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried oregano

• ½ tsp cayenne pepper (adjust to taste)

• ½ tsp salt

• ¼ tsp black pepper

• 1 ripe mango, diced

• 1 ripe avocado, diced

• ½ small red onion, finely chopped

• 1 jalapeño, minced (optional, for heat)

• Juice of 1 lime

• 2 tbsp chopped fresh cilantro

• Salt, to taste

• 6 small corn or flour tortillas

• Optional toppings: shredded cabbage, sour cream, lime wedges, hot sauce

Directions

• Combine mango, avocado, red onion, jalapeño, lime juice, and cilantro in a bowl.
• Gently toss and season with salt. Chill until ready to use.
• Pat salmon dry and rub with olive oil.
• Mix all blackening spices and coat both sides of the salmon.
• Heat a cast-iron skillet or nonstick pan over medium-high heat.
• Cook salmon 3–4 minutes per side until blackened and cooked through.
• Remove from heat and flake into large chunks.
• Warm tortillas in a dry skillet or microwave.
• Place salmon in tortillas, top with mango avocado salsa and optional toppings.
• Serve immediately, with lime wedges on the side.

Notes

• Want extra crunch? Add shredded red cabbage or a handful of crispy tortilla strips.
• For a dairy boost, drizzle with lime crema (sour cream + lime juice + a pinch of salt).
• Great for summer meals or entertaining — prep the salsa ahead!

The post Blackened Salmon Tacos with Chunky Mango Avocado Salsa appeared first on RecipeWikki.

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

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.

The post Blackened Salmon Tacos with Chunky Mango Avocado Salsa appeared first on RecipeWikki.