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Blackened salmon tacos may be my favorite taco yet. I’ve probably said this about 6 times before but my god are these delicious. Savory blackened salmon served in warm tortillas with mango salsa and creamy avocado sauce. It’s bursting with flavor and incredibly refreshing. If you love salmon, you’re going to love this recipe.
I especially love making summer-inspired recipes in the dead of winter because I’m a firm believer that it helps me deal with the cold weather and dwindling hours of daylight.
If you enjoyed this recipe, try my blackened salmon with mango salsa and my blackened salmon with cilantro lime butter. These recipes along with this one pair nicely with my cilantro lime rice!
How to Blacken Salmon
Blackening is a Cajun-style technique involving heavily seasoning meat with a blend of spicy, smokey spices and pan searing or grilling. It renders the salmon darker due to the rub of spices. Not to be confused with burning or charring. If your salmon is actually black, you’ve gone too far…
There are a handful of pre-made blackening spices out there, Old Bay with Lemon & Herb is my favorite for this recipe! You can also make your own with a combo of paprika, onion powder, garlic powder, salt, pepper, dried thyme, oregano, and cayenne pepper. Basically, it’s a simple way to add a lot of spice and flavor to any kind of meat.
Rub both sides of the salmon (you’ll want skinless filets) liberally with blackening seasoning and fresh lime juice. The more seasoning, the more flavor. Some blackening seasoning can be a little spicy, so be sure to taste a little before using.
Mango Jalapeno Salsa
My simple homemade salsa is made with fresh mango, diced Roma tomato, diced jalapeno, fresh cilantro, red onion, and plenty of lime juice. The only point to really hit home is finely diced ingredients. It makes for better salsa. Add jalapeno to taste, as some are much hotter than others! This is all this recipe needs for toppings as it adds so much flavor.
More Taco Recipes
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Blackened Salmon Tacos
Ingredients
- 1 pound (2 filets) salmon, skin removed
- 2-3 tbsp blackening seasoning, I like Old Bay
- 6 flour or corn small taco-sized tortillas
- Oil for searing
Mango salsa
- 1 mango, diced
- 1 roma tomato, diced
- 1 medium red onion, diced
- 1 lime, juice squeezed
- 1 jalapeno, diced
- 1 cup packed cilantro leaves, chopped
Creamy avocado sauce
- 1 avocado, peeled, seed removed
- 2 garlic cloves
- 1/2 cup cilantro, stems included
- 3/4 cup water
- 2 tbsp olive oil
- 1 lime, juice squeezed
- 2-3 tbsp heavy cream
- Pinch of salt
Instructions
For the creamy avocado sauce
- Combine all ingredients in a blender. Pulse until smooth and creamy. Add additional tablespoons of water if too thick. Consistency should be similar to creamy ranch dressing.
For the tacos
- Combine all mango salsa ingredients in a bowl. Mix and set aside.
- Season salmon all over with blackening seasoning (sides, bottom, top). This should be done to taste, but I like a healthy dose that completely covers the salmon.
- To grill: preheat the grill to medium heat. Cook for 4 minutes per side for medium. Toast the tortillas on the grill in the last few minutes until warm. To pan sear: Heat 1 tablespoon of oil in a large saucepan over medium heat. Once hot, sear salmon until golden and fully cooked through, about 3-4 minutes per side for medium.
- Remove salmon from the heat and slice into taco-sized chunks. Serve salmon tacos topped with mango salsa and creamy avocado sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
