Blackened Salmon Tacos with Mango Avocado Salsa, a quick and easy weeknight dinner that is big on flavours and nutritious, and ready in under 20 minutes. Spicy, smoky and crispy salmon bites with a vibrant salsa all wrapped in warm tortilla wraps and served with plenty of sour cream, lime juice and fresh herbs; this is a perfect dish for your Cinco de Mayo celebrations or a light summer meal.
If you like the idea of a taco night, or you are looking forward to the Cinco the Mayo celebrations, these blackened salmon tacos are a great beginner-friendly recipe that will go down extremely well with everyone.
All the ingredients work so well together without any dominant flavour to steal the show, and they can be tweaked to one's liking for convenience and easy planning.
Salmon is a wonderfully easy to cook with fish, and if you cut it in bites, it will be ready in just a few minutes on the stovetop. But this is no plain salmon, it's absolutely packed with bold flavours that take these tacos to the next level.
Then you have the avocado mango salsa, fresh and colourful, packed with all the goodness you can think of. You could also go for a prawn and mango salad, salmon and prawns will go together nicely.
So many different textures, crispy, creamy, tender, crunchy, then you have so many different flavours: spicy, sweet, sour, zesty, an absolute dream for taco lovers!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
For the salmon
- salmon fillets - used fresh fillets, if you have frozen ones, they will have to be fully thawed and patted dry for the seasoning to stick to them
- spices and seasoning: salt, ground pepper, smoked paprika, ground cayenne pepper, garlic granules
- olive oil - or any other oil of your choice
For the salsa
- mango - choose one that is fully ripe and juice, it will add a lot of flavour to the salsa
- avocado - same as with the mango, a ripe one will be just tender enough to be enjoyed, but not browned
- red pepper - for colour and crunch
- tomatoes - juicy and ripe tomatoes will add freshness and flavour
- red onion and garlic - for a good kick
- bird's eye chili - or any other chilli pepper you like
- salt & pepper - to taste
- lime - I used the juice only, but you can use the zest too if you like
- fresh parsley - or coriander
To assemble
- tortilla wraps - I used wheat tortilla wraps, but if you have corn wraps, that's great, they give a more authentic touch
- sour cream - or cream fraiche or Greek yogurt
- optional: more fresh herbs, lime wedges, red or regular shredded cabbage, spring onions and so much more
Step-by-step photos and instructions
- in a small bowl combine the oil, spices and seasoning and mix well
- skin the salmon fillets and cut them into bites
- pour the oil mixture over the salmon and mix well to coat evenly
- heat up a frying pan on a medium heat, add the salmon bites and fry them on both sides for 2 minutes or until cook through
- to make the salsa, peel and chop the avocado and mango into cubes, chop the tomatoes, red pepper, parsley and chilli, season with salt and pepper and drizzle over lime juice from half a lime
- mix everything well
- warm up the tortilla wraps in a frying pan, then add salsa on each wrap, top with salmon bites, sour cream and extra chopped parsley and lime juice
Expert tips
Use ripe veggies for the best flavours. Once peeled and cut the avocado tends to brown quickly, drizzle some lime juice over to keep its colour and freshness intact.
Don't overcook the salmon, it cooks really quickly. It's best to use a larger pan to avoid overcrowding the salmon, or it will steam rather than sear nicely.
You can prepare the salsa and cook the salmon ahead of time, just have them stored in the fridge in airtight containers, and warm up the wraps just before serving.
Other Mexican dishes you might like
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Blackened Salmon Tacos with Mango Avocado Salsa
Ingredients
For the salmon
- 2 salmon fillets (110 g each or 4 oz)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- ½ teaspoon ground cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoon olive oil
For the salsa
- 1 ripe mango
- 1 ripe avocado
- 2 tomatoes on the vine
- ½ pointy red pepper
- ¼ red onion
- 1 garlic clove
- 1 bird'eye chili
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ tsp ground black pepper
- 1 tablespoon chopped parsley
To assemble
- 6 small tortilla wraps
- 125 g sour cream (½ cup)
- optional: extra parsley, more lime juice, shredded red or white cabbage
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Instructions
- Start by preparing the salmon.
- Skin the salmon fillets, and cut them into chunks.
- In a small bowl, mix the olive oil with the seasoning and spices, then pour the mixture over the salmon bites.
- Mix well to coat the bites evenly.
- Heap up a large frying pan over a medium heat, arrange the salmon bites on the pan and fry them for 2 minutes on each side or until cooked through.
- To make the salsa, peel and cut the mango and avocado in cubes, chop the tomatoes, red pepper, garlic, onion, chilli pepper and parsley, and add them to a bowl.
- Season with salt and pepper, drizzle the lime juice over and mix well.
- To assemble, warm up the tortillas in a dry skillet set over a low to medium heat, top each wrap with salsa, salmon bites, sour cream and extra parsley leave and drizzle more lime juice over.
Notes
- Once peeled and cut the avocado tends to brown quickly, drizzle some lime juice over to keep its colour and freshness intact.
- Don't overcook the salmon, it cooks really quickly.
- It's best to use a larger pan to avoid overcrowding the salmon, or it will steam rather than sear nicely.
- You can prepare the salsa and cook the salmon ahead of time, just have them stored in the fridge in airtight containers, and warm up the wraps just before serving.
Nutrition
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