Blackened Salmon Tacos with Mango Avocado Salsa

Blackened Salmon Tacos  (5 of 7)

There can never be too many fish taco recipes…Beer Battered, Grilled, even Raw (a la Ahi!) – I have tasted my way around California and am still hungry for more. This recipe combines some of my favorite elements from my adventures: spicy blackened salmon, tropical salsa and a creamy chipotle yogurt sauce for some added kick.

Blackened Salmon Tacos  (4 of 7)

While my go-to fish tacos, still remain this recipe, it’s nice to mix up routine every once in a while. These are super easy to prepare on a weeknight, especially if you divide and conquer and buying frozen mango will save you on prep time. They are spicy but refreshing, the perfect end of summer dinner. Completely gluten free when enjoyed with corn tortillas. Enjoy!

Blackened Salmon Tacos (2 of 7)

Blackened Salmon Tacos  (1 of 7)

Blackened Salmon Tacos (3 of 7)

Blackened Salmon Tacos  (5 of 7)

Blackened Salmon Tacos with Mango Avocado Salsa

Serves 4-6

  • 1.5 Lbs Salmon

For Dry Rub:

  • 1.5 Tbsp Smoked Paprika
  • 1 Tbsp Onion Powder
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Dried Thyme
  • 1 tsp Ground Pepper
  • 1 tsp Cayenne Pepper
  • 1 tsp Dried Oregano
  • 1/2 tsp Cumin

For Mango Avocado Salsa:

  • 1/2 Red Onion, Diced
  • 2 Small Ripe, Not Mushy, Avocados, cut into cubes
  • 1 cup Mango, cut into chunks
  • 1 lime, juiced
  • Salt and Pepper to taste

For the Chipotle Yogurt Sauce

  • 1 cup Plain Greek Yogurt (any fat content will work)
  • 2 limes, juiced
  • 1-2 Tbsp Adobo Sauce for Canned Chiles in Adobo Sauce
  • 1 tsp cumin
  • Salt and Pepper to Taste

For the Mango Avocado Salsa:

Mix all ingredients in a small bowl. Taste and adjust seasoning if needed. Set aside.

For the Chipotle Yogurt Sauce:

  • 8 oz Greek Yogurt, any fat content will work.
  • 2 tbsp to 1/4 cup adobo sauce from canned chipotle peppers, or to taste
  • 2 tbsp fresh lime juice (2-3 limes)
  • 2 tsp lime zest
  • 1/4 tsp cumin
  • 1/4 tsp ancho chile powder
  • Salt and Pepper to Taste

Mix all ingredients in a small bowl. Taste and adjust seasoning, adding more adobo sauce for heat if needed.

For the Salmon:

Mix all ingredients together for the dry rub in a small bowl. Coat the Salmon completed with the dry rub. In a large pan on high heat, put salmon skin side down for 4 minutes. Flip the Salmon and cook for 4 more minutes or it is flakey and cooked through. (If you have a very large piece of salmon, you may want to finish cooking in the oven @ 400 degrees F for an additional 5-7 minutes).

Serve with Mango Avocado Salsa, Chipotle Yogurt Sauce, Shredded Cabbage, Lime Wedges and Corn or Flour tortillas.

Blackened Salmon Tacos  (6 of 7)

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This entry was posted in Fish, gluten free and tagged , , , , , , . Bookmark the permalink.

One Response to Blackened Salmon Tacos with Mango Avocado Salsa

  1. Rita says:

    Christmas Eve fare ?

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