Blackened Salmon Tacos With Chunky Mango Avocado Salsa Recipes

BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA

Steps:

• Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
• Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
• Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
• Slice each salmon fillet lengthwise to create 6 pieces.
• Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
• Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

BLACKENED SALMON TACOS

Steps:

• Place cast iron skillet in oven
• Pre-heat oven to 400°F
• Pat salmon steaks dry
• Brush with 2 tbsp olive oil
• Mix together all of the spices
• Rub spice mixture all over salmon, coating completely
• Once oven reaches temperature, carefully remove skillet and place on a burner over medium heat
• Coat skillet with 2 tbsp olive oil
• Add salmon steaks to skillet
• Cook 2 minutes on each side until browned
• Return skillet to oven for 5-8 minutes (depending on how well you like your salmon cooked)
• Remove salmon from oven, cool completely
• Slice salmon steaks, set aside
• Prepare salsa while salmon is cooling
• In a small bowl, toss together all of the ingredients
• Divide salmon between the tacos
• Top with desired amount of salsa