Blackened Salmon Tacos
Total Time
35 mins
Prep Time
25 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(2)
Ingredients
8 to 10 tacos
- 1 batch blackened salmon
- 8 to 10 small corn tortillas, warmed
- Optional toppings: chopped cilantro, crumbled cotija cheese, diced avocado, Mexican crema, and/or sliced jalapeños
- Lime wedges
- 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 and freshly-ground black pepper
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Preparation
Step 1
Prepare the slaw: Add the mango, red onion, cabbage, cilantro, and lime juice together in a mixing bowl and toss until combined. Taste and season with salt and pepper as needed. Refrigerate until ready to serve.
Step 2
Cook the salmon: Cook the salmon according to recipe instructions. Once the salmon reaches your desired level of doneness, transfer it to a clean plate. Then roughly shred the salmon with two forks.
Step 3
Assemble the tacos: Fill the warmed tortillas with a scoop of slaw, followed by salmon, then top with your desired toppings. Serve with extra lime wedges for drizzling and enjoy!
Step 4
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Chef's notes
Prep the blackened seasoning ahead of time for convenience.
Be patient while cooking the salmon to achieve a perfect crust.
Warm tortillas properly before assembling the tacos for the best flavor and texture.
Multitask by warming tortillas and cooking salmon simultaneously to save time.
Serve immediately to enjoy the contrast of hot and cold elements.
