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If you are craving vibrant, flavorful meals with just the right balance of spice, sweet, and freshness, you are in for a treat with this Blackened Salmon Tacos with Mango Slaw and Fresh Toppings Recipe. These tacos bring together tender, perfectly blackened salmon bursting with smoky spices, complemented by a crisp, tangy mango slaw that adds a refreshing contrast. Wrapped in warm corn tortillas and finished with zesty lime and your favorite toppings, this dish is a celebration of textures and colors that will brighten any meal and impress your family and friends.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this Blackened Salmon Tacos with Mango Slaw and Fresh Toppings Recipe truly shine. Each element plays a crucial role—from the juicy mango adding sweetness to the smoky blackened salmon creating rich depth, and the fresh toppings bringing vibrant bursts of flavor and texture that make every bite memorable.
- 1 batch blackened salmon: The star of the show, seasoned with bold spices that develop a beautiful crust when cooked.
- 8 to 10 small corn tortillas, warmed: Soft and slightly nutty, perfect for holding all the delicious fillings without overpowering them.
- Chopped cilantro (optional topping): Adds a fresh herbaceous note that lifts the tacos.
- Crumbled cotija cheese (optional topping): Provides a salty, creamy element that complements the sweet slaw and spicy salmon.
- Diced avocado (optional topping): Brings buttery richness and smooth texture to balance the spice.
- Mexican crema (optional topping): A cool, slightly tart cream that soothes the palate.
- Sliced jalapeños (optional topping): For those who love an extra kick of heat and freshness.
- Lime wedges: Essential for squeezing over the tacos to add bright acidity and accentuate flavors.
- 1 large mango, peeled, cored, and sliced into matchsticks: Sweet and juicy, the mango is the heart of a vibrant, crunchy slaw.
- Half a small red onion, thinly sliced: Adds sharpness and a bit of bite to the slaw mixture.
- 3 cups shredded cabbage (about 6-7 ounces): Brings crisp crunch and a neutral base that balances the sweet mango and spicy salmon.
- 1 cup chopped fresh cilantro: Offers a lively herbal note throughout the slaw.
- 3 tablespoons fresh lime juice: Gives the slaw zing and ties all the fresh ingredients together.
- Fine sea salt and freshly ground black pepper: To season your slaw perfectly and enhance all the natural flavors.
How to Make Blackened Salmon Tacos with Mango Slaw and Fresh Toppings Recipe
Step 1: Prepare the Mango Slaw
Start by making the mango slaw, which is truly what gives these tacos a fresh, vibrant twist. In a mixing bowl, combine the juicy mango matchsticks, thinly sliced red onion, shredded cabbage, and plenty of chopped cilantro. Drizzle the fresh lime juice over everything and toss well to combine. This blends crunchy, sweet, and tangy elements into a harmonious slaw. Season with fine sea salt and freshly ground black pepper to taste, then pop it in the fridge to chill and let the flavors meld while you prepare the salmon.
Step 2: Cook the Blackened Salmon
Next up is the salmon, where all the smoky spice magic happens. Cook your blackened salmon according to your preferred method—whether pan-seared or grilled—until it’s cooked through with that irresistible crust. When done, transfer the salmon to a clean plate and use two forks to gently shred it into chunky, flaky pieces. This shredding helps the salmon nestle nicely into the tortillas and mingle beautifully with the slaw and toppings.
Step 3: Assemble the Tacos
Now comes the best part: building your tacos. Warm your small corn tortillas until soft and pliable. Start by spooning a generous amount of mango slaw into each tortilla as the base layer. Add a hearty scoop of shredded blackened salmon on top. Then, jazz things up with your favorite toppings like chopped cilantro, crumbled cotija cheese, diced avocado, creamy Mexican crema, or slices of jalapeño for some heat. Don’t forget a good squeeze of fresh lime juice before you take your first bite—it amps up all the flavors beautifully.
How to Serve Blackened Salmon Tacos with Mango Slaw and Fresh Toppings Recipe
Garnishes
Garnishes are where you can get creative and personalize your Blackened Salmon Tacos with Mango Slaw and Fresh Toppings Recipe. A sprinkle of chopped cilantro and crumbled cotija cheese adds color and a burst of flavor. Diced avocado lends a creamy coolness that contrasts wonderfully with the spicy salmon. A drizzle of Mexican crema not only adds pleasing richness but also tames the heat if you prefer milder bites. And, of course, fresh lime wedges are essential to brighten every mouthful with zesty citrus.
Side Dishes
To elevate your taco experience, serve them alongside simple, fresh sides that complement the dish’s bold flavors. A side of black beans or Mexican rice offers hearty, comforting touches. A light cucumber salad or pickled red onions provide extra tang and crunch, balancing the smoky, sweet flavors. Keeping sides fresh and vibrant will ensure the Blackened Salmon Tacos with Mango Slaw and Fresh Toppings Recipe remains the star of the meal.
Creative Ways to Present
If you’re looking to impress guests or jazz up a casual dinner, consider presenting the tacos on a rustic wooden board with small bowls of toppings for a fun taco bar setup. Serving the slaw in colorful bowls alongside the blackened salmon allows everyone to customize their own perfect taco. Wrapping each taco in a parchment paper sleeve also makes for an inviting and mess-free presentation perfect for gatherings or family dinners.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you might!), store the shredded blackened salmon and mango slaw separately in airtight containers in the fridge. This keeps the salmon juicy and flavorful without soggy tortillas, and the slaw crisp and fresh. Try to enjoy the leftovers within two days for the best texture and taste.
Freezing
While the salmon can be frozen, the mango slaw does not freeze well due to its fresh, crisp texture. Freeze any extra cooked blackened salmon in a tightly sealed container or freezer bag for up to one month. When ready to use, thaw it overnight in the fridge and reheat gently to preserve its delicious flavors.
Reheating
To reheat leftover salmon, warm it gently in a skillet over low heat or in the microwave with a damp paper towel to prevent it from drying out. Avoid overheating to keep the salmon moist and tender. Reheat tortillas separately and assemble the tacos just before serving to maintain the best texture and taste.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon is ideal for its rich flavor and firm texture, you can experiment with other firm-fleshed fish like mahi-mahi, cod, or tilapia. Just adjust cooking times to suit the thickness and delicacy of the fish, and use the same blackening spice mix for that signature smoky flavor.
How spicy is the blackened seasoning?
The blackened seasoning typically packs a moderate kick with a smoky, slightly spicy profile. You can easily adjust the heat level by reducing or increasing chili powder, cayenne pepper, or paprika in the seasoning blend, tailoring it to your personal spice preference.
Can I prepare the mango slaw in advance?
Yes! The mango slaw can be made a few hours ahead or even the day before. Keep it refrigerated in an airtight container to allow the flavors to meld beautifully. Just give it a quick stir before serving to freshen up the crispness.
What can I substitute if I don’t have Mexican crema?
If Mexican crema is unavailable, sour cream or Greek yogurt makes a great substitute. They both provide a creamy tang that complements the spicy salmon and sweet slaw perfectly. Thin sour cream slightly with a bit of lime juice for a similar consistency.
How do I keep corn tortillas from breaking when warming?
Gently warming corn tortillas is key to preventing cracking. Wrap them in a damp towel and heat in the microwave for 20-30 seconds, or warm them briefly in a dry skillet over medium heat, flipping often. This softens them up and keeps them pliable for folding without breaking.
Final Thoughts
This Blackened Salmon Tacos with Mango Slaw and Fresh Toppings Recipe is an absolute joy to make and even more delightful to eat. The marriage of smoky, juicy salmon with sweet, tangy slaw and a chorus of fresh toppings will have you reaching for seconds. Whether you’re cooking for a weeknight dinner or a festive gathering, these tacos bring soul-warming flavors and colorful fun to the table. Give this recipe a try and watch it quickly become one of your favorites to share with everyone you love.
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PrintBlackened Salmon Tacos with Mango Slaw and Fresh Toppings Recipe
This Blackened Salmon Tacos recipe features tender, flavorful salmon seasoned with a bold blackened spice blend, served on warm corn tortillas and topped with a refreshing and tangy mango slaw. Perfectly balanced with optional toppings like cilantro, crumbled cotija cheese, avocado, and jalapeños, these tacos bring a vibrant, colorful twist to taco night with a delightful combination of smoky, sweet, and fresh flavors.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 8 to 10 tacos
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Blackened Salmon Taco Ingredients:
- 1 batch blackened salmon (approximately 1.5 pounds salmon fillet, seasoned with blackened spice mix)
- 8 to 10 small corn tortillas, warmed
- Optional toppings: chopped cilantro, crumbled cotija cheese, diced avocado, Mexican crema, sliced jalapeños
- Lime wedges for serving
Mango Slaw Ingredients:
- 1 large mango, peeled, cored, and sliced into matchsticks
- Half of a small red onion, thinly sliced
- 3 cups (about 6–7 ounces) shredded cabbage
- 1 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the slaw: In a mixing bowl, combine the mango matchsticks, thinly sliced red onion, shredded cabbage, chopped cilantro, and fresh lime juice. Toss everything together until all ingredients are evenly mixed. Season the slaw with fine sea salt and freshly ground black pepper to taste. Cover and refrigerate the slaw until ready to serve to allow flavors to meld.
- Cook the salmon: Prepare the blackened salmon by seasoning the salmon fillets with your preferred blackened spice blend (typically including paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper). Cook the salmon fillets in a hot skillet over medium-high heat until the salmon is cooked through and flakes easily with a fork, usually about 3-4 minutes per side, depending on thickness. Once cooked, transfer to a clean plate and use two forks to roughly shred the salmon into bite-sized pieces.
- Assemble the tacos: Warm the corn tortillas either in a dry skillet or wrapped in foil in the oven. Fill each warm tortilla with a generous scoop of the prepared mango slaw, followed by a portion of shredded blackened salmon. Add your choice of optional toppings such as chopped cilantro, crumbled cotija cheese, diced avocado, drizzle with Mexican crema, and/or sliced jalapeños. Serve immediately with lime wedges on the side for drizzling over the tacos.
Notes
- For an extra smoky flavor, cook the salmon in a cast-iron skillet to build a nice crust.
- Use fresh, ripe mangoes for the best slaw flavor.
- To keep tortillas warm and pliable, wrap them in a clean kitchen towel after heating.
- The blackened spice mix can be adjusted in heat level by reducing or increasing cayenne pepper.
- These tacos can be easily doubled or halved depending on serving needs.
