Blackened Salmon Tacos Recipe with Mango Avocado Salsa

Ingredients

• 3 ripe mangoes - peeled, pitted, and diced
• 1 avocado - peeled, pitted, and diced
• 1 orange bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro
• 1 pinch salt
• 1 tablespoon sweet and spicy seafood rub, or to taste
• 0.5 teaspoon chili powder, or to taste
• salt and ground black pepper to taste
• 2 skin-on salmon fillets
• 2 tablespoons olive oil, or as needed, divided
• 6 corn tortillas
• 3 large limes, cut into wedges

Instructions

1. Combine diced mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to create the salsa. Add fresh lime juice, chopped cilantro, and salt; mix well. Cover the bowl with plastic wrap and refrigerate to allow flavors to meld.
2. Generously sprinkle seafood rub, chili powder, salt, and freshly ground black pepper over one side of each salmon steak. Gently rub the spices in with your fingers until evenly distributed across the surface.
3. Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Place salmon steaks skin-side down in the hot skillet and cook until the skin is crispy, approximately 4 to 5 minutes. Flip the salmon fillets and carefully peel off the skin. Season the top side with more seafood rub, chili powder, salt, and black pepper. Continue cooking until lightly browned on the second side and the salmon flakes easily when tested with a fork, about 4 to 5 minutes.
4. Carefully slice each cooked salmon fillet lengthwise to create approximately 6 taco-sized pieces.
5. Lightly brush another skillet with oil and heat over medium heat. Warm the corn tortillas, one at a time, in the skillet until heated through and pliable, about 30 seconds per side.
6. Place one piece of blackened salmon on each warmed tortilla. Generously top with the prepared mango avocado salsa. Squeeze a fresh lime wedge over the top for added zest.

Nutrition

• Calories: 287 kcal
• Fat Content: 14 g
• Fiber Content: 7 g
• Sugar Content: 13 g
• Sodium Content: 342 mg
• Protein Content: 10 g
• Cholesterol Content: 19 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g