Blackened Salmon Tacos with Chunky Mango Avocado Salsa: A Flavor Fiesta!

Get ready for a flavor explosion in your mouth! These Blackened Salmon Tacos with Chunky Mango Avocado Salsa are the perfect combination of spicy, sweet, and creamy. They’re quick to make, incredibly satisfying, and guaranteed to be a crowd-pleaser. This recipe elevates your taco game to a whole new level. We’re talking flaky, perfectly seasoned salmon, a vibrant and refreshing salsa bursting with tropical flavors, and all nestled in warm tortillas. It’s a symphony of textures and tastes that will leave you craving more.

## Why You’ll Love These Blackened Salmon Tacos

* **Flavorful:** The blackened seasoning adds a smoky, spicy kick to the salmon that’s balanced perfectly by the sweet and tangy mango avocado salsa.
* **Healthy:** Salmon is packed with omega-3 fatty acids, and the avocado provides healthy fats and fiber. It’s a delicious way to get your nutrients.
* **Easy to Make:** From start to finish, this recipe comes together in under 30 minutes, making it perfect for a weeknight meal.
* **Customizable:** You can easily adjust the spice level, add your favorite toppings, and use different types of tortillas to make these tacos your own.
* **Impressive:** These tacos look and taste like they came from a restaurant, but they’re surprisingly simple to make at home. They are perfect for parties, potlucks, or a special family dinner.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for both the blackened salmon and the chunky mango avocado salsa:

### For the Blackened Salmon:

* **Salmon Fillets:** About 1.5 pounds, skin on or off, your preference. Make sure they are about the same thickness so they cook evenly. Sockeye or Coho salmon work great here.
* **Blackened Seasoning:** 2-3 tablespoons, store-bought or homemade (recipe below). Store-bought blackened seasoning blends are readily available and provide a consistent flavor. If you’re making your own, you can control the spice level and customize it to your liking.
* **Olive Oil:** 1 tablespoon, for searing the salmon. You can use other high heat oils, such as avocado oil or canola oil.
* **Lime Wedges:** For serving, to add a zesty touch.

### For the Chunky Mango Avocado Salsa:

* **Mango:** 1 large, ripe mango, diced. Look for a mango that is slightly soft to the touch and has a fragrant aroma. Tommy Atkins, Haden, or Ataulfo mangoes all work well.
* **Avocado:** 2 ripe avocados, diced. Choose avocados that are firm but yield slightly to gentle pressure. Hass avocados are a popular choice due to their creamy texture.
* **Red Onion:** 1/4 cup, finely diced. Red onion adds a pungent bite to the salsa. You can soak it in cold water for 10 minutes to mellow the flavor if you prefer.
* **Jalapeño:** 1, seeded and minced (optional, for added heat). Adjust the amount of jalapeño to your preference. Removing the seeds and membranes will reduce the heat.
* **Cilantro:** 1/4 cup, chopped. Fresh cilantro adds a bright, herbaceous flavor. If you’re not a fan of cilantro, you can substitute with parsley.
* **Lime Juice:** 2 tablespoons, freshly squeezed. Fresh lime juice is essential for brightening the flavors of the salsa.
* **Salt and Pepper:** To taste, for seasoning.

### Other Ingredients:

* **Tortillas:** Corn or flour tortillas, warmed. Use your favorite type of tortilla. Corn tortillas are gluten-free, while flour tortillas are softer and more pliable. Warming the tortillas makes them more pliable and prevents them from cracking.
* **Optional Toppings:** Shredded cabbage, sour cream, Greek yogurt, hot sauce, pickled onions, crumbled cotija cheese.

## Homemade Blackened Seasoning Recipe (Optional)

If you prefer to make your own blackened seasoning, here’s a simple recipe:

* 1 tablespoon smoked paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 teaspoon cayenne pepper (adjust to your spice preference)
* 1 teaspoon black pepper
* 1 teaspoon salt

Combine all ingredients in a small bowl and mix well. Store in an airtight container.

## Step-by-Step Instructions

Here’s how to make these delicious blackened salmon tacos:

### 1. Prepare the Mango Avocado Salsa:

* In a medium bowl, combine the diced mango, avocado, red onion, jalapeño (if using), cilantro, and lime juice.
* Season with salt and pepper to taste.
* Gently toss everything together until well combined.
* Cover and refrigerate the salsa while you prepare the salmon.

*Chef’s Tip: For the best flavor, make the salsa at least 30 minutes before serving to allow the flavors to meld. You can make it up to a few hours in advance.*

### 2. Prepare the Salmon:

* Pat the salmon fillets dry with paper towels. This will help the blackened seasoning adhere better and promote a good sear. The drier the surface of the salmon, the better the sear.
* Generously sprinkle the blackened seasoning all over both sides of the salmon fillets, pressing it gently into the flesh. Make sure the salmon is evenly coated with the seasoning.
* Heat the olive oil in a large skillet over medium-high heat. The skillet should be large enough to accommodate all the salmon fillets without overcrowding. A cast iron skillet works exceptionally well for achieving a good sear.

* Once the oil is hot and shimmering, carefully place the salmon fillets in the skillet, skin-side down if using skin-on fillets.
* Sear the salmon for 4-5 minutes per side, or until it’s cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets. The internal temperature should reach 145°F (63°C). If the seasoning starts to burn before the salmon is cooked through, reduce the heat slightly.

* Remove the salmon from the skillet and let it rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavorful fish.

### 3. Assemble the Tacos:

* Warm the tortillas according to package instructions. You can warm them in a dry skillet, in the microwave, or in the oven.
* Flake the cooked salmon into bite-sized pieces using a fork. Be careful to remove any bones that may be present.
* Fill each tortilla with flaked salmon, top with the chunky mango avocado salsa, and add your favorite toppings. Shredded cabbage adds a nice crunch, while sour cream or Greek yogurt provides a creamy tang. Hot sauce adds an extra kick.
* Serve immediately with lime wedges.

## Tips and Tricks for Perfect Blackened Salmon Tacos

* **Don’t Overcook the Salmon:** Overcooked salmon is dry and tough. Use a thermometer to ensure it reaches an internal temperature of 145°F (63°C). The salmon will continue to cook slightly after you remove it from the heat, so it’s best to err on the side of slightly undercooked.
* **Use a Hot Skillet:** A hot skillet is essential for achieving a good sear on the salmon. Make sure the oil is shimmering before adding the fish.
* **Pat the Salmon Dry:** Patting the salmon dry before seasoning helps the blackened seasoning adhere better and promotes a good sear.
* **Don’t Overcrowd the Skillet:** Overcrowding the skillet will lower the temperature and prevent the salmon from searing properly. Cook the salmon in batches if necessary.
* **Adjust the Spice Level:** Adjust the amount of cayenne pepper in the blackened seasoning and the amount of jalapeño in the salsa to your spice preference.
* **Get Creative with Toppings:** Experiment with different toppings to find your favorite combinations. Pickled onions, crumbled cotija cheese, and a drizzle of hot sauce are all great options.
* **Make it a Meal:** Serve these tacos with a side of Mexican rice, black beans, or a simple salad for a complete and satisfying meal.
* **Use High Quality Ingredients:** The better the quality of your ingredients, the better your tacos will taste. Use ripe mangoes, fresh avocados, and sustainably sourced salmon.
* **Skin On or Skin Off?** Whether you prefer skin on or skin off is a matter of personal preference. If using skin-on fillets, sear the salmon skin-side down first to get crispy skin. You can then remove the skin before flaking the salmon for the tacos, if desired.
* **Warm Tortillas are Key:** Warming the tortillas makes them more pliable and prevents them from cracking when you fill them. There are several ways to warm tortillas:
* **Dry Skillet:** Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side, until pliable and slightly charred.
* **Microwave:** Wrap the tortillas in a damp paper towel and microwave for 15-30 seconds, or until warmed through.
* **Oven:** Wrap the tortillas in foil and bake at 350°F (175°C) for 10-15 minutes, or until warmed through.

## Variations and Substitutions

* **Spicy Mango Salsa:** Add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the mango avocado salsa for an extra kick.
* **Pineapple Salsa:** Substitute the mango with diced pineapple for a tropical twist.
* **Shrimp Tacos:** Substitute the salmon with blackened shrimp for a different seafood option.
* **Chicken Tacos:** Substitute the salmon with blackened chicken for a non-seafood option.
* **Vegetarian Tacos:** Use grilled or pan-fried halloumi cheese or black beans instead of salmon for a vegetarian option. You could also use jackfruit, seasoned with blackened spices and shredded.
* **Different Greens:** Instead of shredded cabbage, try using shredded lettuce, spinach, or even a mix of spring greens.
* **Creamy Sauce:** Add a drizzle of chipotle mayo or cilantro lime crema for extra flavor and creaminess.
* **Corn and Black Bean Salsa:** Add a can of drained and rinsed black beans and a cup of corn kernels to the mango salsa for added texture and flavor.

## Serving Suggestions

These Blackened Salmon Tacos with Chunky Mango Avocado Salsa are delicious on their own, but here are some ideas for serving them as part of a larger meal:

* **Mexican Rice:** Serve with a side of Mexican rice for a classic pairing.
* **Black Beans:** Black beans are a great source of protein and fiber and complement the flavors of the tacos perfectly.
* **Guacamole and Chips:** Start the meal with guacamole and tortilla chips for a festive appetizer.
* **Elote (Mexican Street Corn):** Elote is a delicious and flavorful side dish that’s perfect for summer.
* **Salad:** A simple salad with a lime vinaigrette will add a refreshing element to the meal.
* **Margaritas:** No taco night is complete without margaritas! Serve with your favorite margarita recipe.

## Storage Instructions

* **Leftover Salmon:** Store leftover cooked salmon in an airtight container in the refrigerator for up to 3 days.
* **Mango Avocado Salsa:** Store leftover mango avocado salsa in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly over time, but it will still be safe to eat.
* **Assembled Tacos:** It’s best to assemble the tacos just before serving to prevent the tortillas from becoming soggy. If you have leftover assembled tacos, store them in an airtight container in the refrigerator for up to 1 day. However, the tortillas may become soggy.

## Can I make the salsa ahead of time?

Yes, you can definitely make the mango avocado salsa ahead of time. In fact, it’s recommended to make it at least 30 minutes before serving to allow the flavors to meld. You can make it up to a few hours in advance. Just be sure to store it in an airtight container in the refrigerator to prevent the avocado from browning too much. A squeeze of extra lime juice can also help to slow down the browning process.

## Conclusion

These Blackened Salmon Tacos with Chunky Mango Avocado Salsa are a delicious, healthy, and easy-to-make meal that’s perfect for any occasion. The combination of spicy salmon, sweet and tangy salsa, and creamy avocado is simply irresistible. So, gather your ingredients, fire up the skillet, and get ready to enjoy a flavor fiesta! They are also extremely versatile. You can easily modify ingredients based on your preferences or what you have on hand. Enjoy!