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
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.