Blackened Salmon Tacos with Chunky Mango Avocado Salsa

Name: Blackened Salmon Tacos with Chunky Mango Avocado Salsa
Prep time: 40 min
Cook time: 9 min
Total time: 49 min
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

4.7

(102)

70 Reviews

28 Photos

This is a quick and easy recipe that you are sure to enjoy. Healthy and delish!

Recipe by Leah Smart

Published on June 23, 2020

28

Prep Time:

40 mins

Cook Time:

9 mins

Total Time:

49 mins

Servings:

6

Yield:

6 tacos

Jump to Nutrition Facts

Ingredients

Salsa:

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
½ 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

Directions

Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
Slice each salmon fillet lengthwise to create 6 pieces.
Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

Cook's Note:

Substitute a red bell pepper for the orange if desired.

Nutrition Facts (per serving)

287	Calories
14g	Fat
36g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 287
% Daily Value *
Total Fat 14g	18%
Saturated Fat 2g	12%
Cholesterol 19mg	6%
Sodium 342mg	15%
Total Carbohydrate 36g	13%
Dietary Fiber 7g	26%
Total Sugars 13g
Protein 10g
Vitamin C 82mg	410%
Calcium 62mg	5%
Iron 1mg	7%
Potassium 565mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.