Blackened Salmon Tacos
Blackened salmon tacos with fresh mango salsa- could you have a more delicious combination?
Servings: 4 servings (2 tacos per serving)
Ingredients
MANGO SALSA:
- 1 large mango, peeled and chopped
- ¾ cup peeled and chopped jicama
- ½ medium cucumber, chopped
- 1 large nectarine or peach, peeled and chopped
- 15 sprigs cilantro, stems removed and chopped very finely
- 2 tablespoons white vinegar
- 2 teaspoons granulated white sugar, (more or less, to taste)
- ¼ teaspoon salt
- 1 tablespoon extra virgin olive oil
SALMON TACOS:
- 1 tablespoon canola or vegetable oil
- 2 tablespoons blackening seasoning
- 1½ pounds fresh salmon
- 8 taco-sized flour tortillas, warmed
- 1½ cups chopped green leaf lettuce
Instructions
PREPARE THE MANGO SALSA:
- In a medium bowl, mix all ingredients for the mango salsa. Cover and keep refrigerated until ready to use.
PREPARE THE SALMON TACOS:
- In a frying pan (cast iron is best for blackening), add 1 tablespoon of oil and heat to medium-high.
- Sprinkle about 2 tablespoons of the blackening seasoning to cover the bottom of a shallow dish.
- Slice the salmon fillets in ½-inch strips and dredge them in the blackening seasoning.
- Add the salmon to the frying pan and cook for about 4 minutes, turning once.
- Fill each tortilla with salmon, mango salsa and lettuce.
Notes
- The mango salsa recipe makes quite a bit, however, it's so delicious you'll likely have no problem using all of it using chips as dunkers!
- Blackening seasoning should be available in the spice section of your local market.
- These unique tacos go very well with Spanish rice and black beans. Enjoy them with a delicious pale ale.
Nutrition
Serving: 1serving | Calories: 402kcal | Carbohydrates: 22g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 787mg | Potassium: 1338mg | Fiber: 6g | Sugar: 15g | Vitamin A: 9075IU | Vitamin C: 36mg | Calcium: 74mg | Iron: 3mg