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Blackened Salmon Tacos with Mango Salsa

Perfectly spiced and seared blackened salmon wrapped in a charred tortilla, topped with a vibrant, sweet mango salsa and tangy quick-pickled red onions. A gourmet taco experience at home.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican-inspired, Seafood
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salmon & Tacos
  • 1 lb fresh salmon fillets skin on or off
  • 2 tbsp olive oil or melted butter
  • 1.5 tbsp blackening seasoning
  • 4 large flour or corn tortillas
Mango Salsa
  • 1 large mango peeled and finely diced
  • 0.5 medium red onion finely diced
  • 0.25 cup fresh cilantro chopped
  • 1 small jalapeño seeded and diced
  • 1 lime juiced
Quick Pickled Onions
  • 0.5 medium red onion thinly sliced
  • 0.5 cup apple cider vinegar
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt

Equipment

  • Cast iron skillet
  • Mixing bowls
  • Tongs
  • Cutting board and knife

Method
 

  1. For the onions: Whisk vinegar, sugar, salt, and a splash of warm water until dissolved. Submerge sliced onions and let sit for 20 minutes.
  2. For the salsa: Gently toss diced mango, diced red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Set aside.
  3. Pat salmon dry. Coat thoroughly with olive oil, then rub the blackening seasoning evenly over all sides.
  4. Heat a cast-iron skillet over medium-high heat. Sear the salmon for 3-4 minutes per side until a dark crust forms and the fish flakes easily. Let rest.
  5. Char the tortillas slightly over an open gas flame or in a dry skillet for a few seconds per side.
  6. Flake the salmon and divide among tortillas. Top generously with mango salsa and a few slices of drained pickled onions. Serve immediately.

Notes

Make sure your skillet is incredibly hot before adding the salmon to achieve that signature blackened crust. Pickled onions can be made up to 2 weeks in advance and stored in the fridge.