Blackened Salmon Tacos with Mango Avocado Salsa

Close-up of a tortilla wrap topped with salsa, fish bites, cream and parsley leaves.

No ratings yet

Blackened Salmon Tacos with Mango Avocado Salsa

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.

Prep Time15

Cook Time5

Total Time20

Course: Lunch, Main Course

Cuisine: Mexican

Servings: tacos

Calories: 339kcal

Author: Daniela Apostol

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

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