Go Back
Print
Blackened Salmon Tacos
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Rich salmon is doused in a flavorful spice mix, blackened to flaky perfection, and piled in a warm tortilla with robust kale and mango salsa for the ultimate fish taco. Blackened salmon tacos are sure to perk up your winter blues!
Serves: 4
Ingredients
For the Mango Salsa:
  • 1 Can Diced Mango, drained
  • 1 Small Red Bell Pepper, finely diced
  • ½ Small Red Onion, finely diced
  • 1 Jalapeno, seeded and finely diced
  • 3 Tablespoons Cilantro, finely chopped
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • Lime Juice, from half a lime
For the Kale:
  • Kale, finely chopped and massaged (squeeze handfuls until it wilts)
  • Lime Zest, from one lime
  • Lime Juice, from half a lime
  • 1 Tablespoon Extra Virgin Olive Oil
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Pepper
For the Salmon:
  • 1 Teaspoon Paprika
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Dried Parsley
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Garlic Powder
  • ½ Teaspoon Onion Powder
  • ½ Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • ¼ Teaspoon Cayenne Pepper, optional
  • 2 6 oz. Salmon Filets
  • Avocado Oil
For Serving:
  • Warm Flour or Corn Tortillas
  • Fresh Cilantro
  • Lime Wedges
Instructions
For the Salsa:
  1. Mix all of the ingredients in a medium bowl until well combined. Set aside.
For the Kale:
  1. Toss the kale with the lime zest, juice, oil, salt, and pepper. Set aside.
For the Salmon:
  1. In a small bowl, combine all of the spices. Cover the salmon filets with the spice mixture, rubbing it in so it adheres.
  2. Heat avocado oil in a cast iron pan until very hot. Cook the salmon until you have a deep brown, almost black crust. This will take about 3-4 minutes per side. Set the salmon aside to rest for a few minutes before flaking into chunks.
  3. Serve the salmon piled into warm tortillas and topped with the kale, mango salsa, avocado, and extra cilantro. Finish with a squeeze of lime and enjoy!
Recipe Notes

*The salsa and kale can be mixed 1 day ahead and stored in the fridge.