Blackened Salmon Tacos
Savory blackened salmon served in warm tortillas with mango salsa and creamy avocado sauce.
Servings: 2
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
Corn tortillas tend to be more brittle than flour tortillas. I prefer to briefly toast my corn tortillas on the grill or in a pan with cooking spray. It works much better than microwave steaming and tastes phenomenal. You can also toast them directly on a gas burner for more char.
Nutrition
Serving: 3tacos