Blackened 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.
