These Blackened Salmon Tacos are bold, fresh, and bursting with flavor. Juicy spiced salmon paired with a bright mango slaw creates the perfect balance of smoky heat and refreshing sweetness, making this recipe ideal for easy weeknight dinners or casual entertaining.
Why You’ll Love This Recipe
- Big, bold blackened flavor without being heavy
- Fresh mango slaw adds crunch and natural sweetness
- Quick, simple, and family-friendly
- Naturally gluten-free and halal-friendly
- Perfect for taco night, meal prep, or summer dinners
Ingredients
Blackened Salmon Tacos
- 1 batch blackened salmon
- 8–10 small corn tortillas, warmed
- Lime wedges
Optional Toppings
- Chopped fresh cilantro
- Crumbled cotija cheese
- Diced avocado
- Mexican crema
- Sliced jalapeños
Mango Slaw
- 1 large mango, peeled and cut into matchsticks
- ½ small red onion, thinly sliced
- 3 cups shredded cabbage
- 1 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the slaw. In a mixing bowl, combine mango, red onion, cabbage, cilantro, and lime juice. Toss well and season with salt and pepper. Refrigerate until ready to use.
- Cook the salmon. Prepare the salmon according to your blackened salmon recipe until fully cooked and flaky. Transfer to a plate and gently shred with two forks.
- Assemble the tacos. Fill warm tortillas with mango slaw, top with blackened salmon, and finish with your favorite toppings. Serve immediately with lime wedges.
Tips & Tricks
- Use very ripe mango for the best sweetness
- Warm tortillas directly over a flame or skillet for extra flavor
- Swap cotija with feta if needed
- Add extra lime juice for a brighter finish
Details
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-seared
- Cuisine: Mexican-inspired
- Difficulty: Easy
- Dietary Notes: Gluten-free, halal-friendly
Notes
These Blackened Salmon Tacos pair beautifully with rice, grilled vegetables, or a simple green salad. For extra heat, drizzle with chipotle sauce or spicy crema.
Nutrition (Approximate per Serving)
- Calories: 420
- Protein: 32g
- Carbohydrates: 34g
- Fat: 18g
FAQ
Can I use frozen salmon?
Yes, just thaw completely and pat dry before seasoning.
Are blackened salmon tacos spicy?
They’re moderately spicy. Adjust seasoning to taste.
Can I make the mango slaw ahead of time?
Yes, up to 24 hours in advance.
What tortillas work best?
Corn tortillas are ideal for flavor and texture.
Is this recipe dairy-free?
Yes, simply skip the cheese and crema.
Storage
- Refrigerator: Store salmon and slaw separately for up to 3 days
- Freezer: Freeze cooked salmon up to 2 months
- Reheating: Reheat salmon gently in a skillet; assemble fresh
Similar Recipes
Blackened Salmon Tacos with Mango Slaw
Ingredients
Blackened Salmon Tacos
- 1 batch blackened salmon
- 8 –10 small corn tortillas warmed
- Lime wedges
Optional Toppings
- Chopped fresh cilantro
- Crumbled cotija cheese
- Diced avocado
- Mexican crema
- Sliced jalapeños
Mango Slaw
- 1 large mango peeled and cut into matchsticks
- ½ small red onion thinly sliced
- 3 cups shredded cabbage
- 1 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- Fine sea salt to taste
- Freshly ground black pepper to taste
Instructions
Prepare the slaw. In a mixing bowl, combine mango, red onion, cabbage, cilantro, and lime juice. Toss well and season with salt and pepper. Refrigerate until ready to use.
Cook the salmon. Prepare the salmon according to your blackened salmon recipe until fully cooked and flaky. Transfer to a plate and gently shred with two forks.
Assemble the tacos. Fill warm tortillas with mango slaw, top with blackened salmon, and finish with your favorite toppings. Serve immediately with lime wedges.
Notes
Conclusion
These Blackened Salmon Tacos are vibrant, satisfying, and incredibly easy to make. With smoky salmon and refreshing mango slaw, this recipe is guaranteed to become a favorite for taco nights and beyond.