There are nights when all I want is something that feels like a little celebration but doesn’t leave me with a mountain of dishes. That’s exactly how these Blackened Salmon Tacos came to life in my kitchen. I still remember the first time I made them—it was a Friday evening, we were tired from the week, and I had a couple of salmon fillets in the fridge. Instead of the usual grilled salmon with veggies, I thought, why not turn it into tacos? A quick mango slaw, a squeeze of lime, some warm tortillas, and suddenly dinner felt like a fiesta. The kids kept sneaking bites of the slaw straight from the bowl, and my wife asked me to “please make this again soon.” Now it’s one of those recipes that shows up at least once a month, especially on warm evenings when we eat outside.
Why You’ll Love This Recipe
These tacos hit all the right notes: smoky, tangy, slightly sweet, and perfectly balanced. The salmon gets that gorgeous blackened crust that makes each bite a little smoky and spicy, while the mango slaw cools it down with a fresh crunch. It’s a meal that looks like you spent all afternoon preparing, but in reality, you can get it on the table in under 30 minutes. Whether you’re hosting friends or just looking for a fresh weeknight dinner, these tacos are quick to please.
Tips and Tricks
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Pat the salmon dry. This is the secret to getting that beautiful crust. Moisture on the surface will steam instead of sear.
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Make extra blackened seasoning. I keep a small jar of it in the pantry—it works on chicken, shrimp, roasted potatoes, and even sprinkled over popcorn.
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Don’t fiddle with the fish. Let the salmon sit in the pan until the crust forms. If you flip too soon, you’ll lose that perfect char.
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Warm the tortillas over a flame if you can. A quick char on a gas burner or cast-iron pan makes all the difference. It gives them just the right amount of smoky flavor.
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Balance the slaw. Taste before serving—sometimes mango can be very sweet, so a splash more lime juice or a pinch of salt can keep everything balanced.
Make Ahead Tips
The mango slaw can be prepped a few hours in advance and stored in the fridge. The flavors actually come together even better after sitting for a bit. You can also mix the blackened seasoning ahead of time so that cooking the salmon is practically hands-off. Just be sure to cook the fish right before serving—it tastes best fresh out of the skillet.
Serving Suggestions
These tacos pair beautifully with simple sides. A bowl of black beans or charred corn on the cob makes it feel like a full spread. Sometimes I’ll whip up a quick guacamole and put it on the table alongside extra lime wedges, so everyone can build their own taco the way they like it. And if you enjoy a drink with dinner, a crisp lager or a margarita with lots of lime goes perfectly with the smoky-sweet flavors.
Storage
Leftover salmon will keep in the fridge for up to 2 days. I usually flake it apart and use it over a salad or in a grain bowl for lunch the next day. The slaw holds up surprisingly well too, but I wouldn’t keep it more than a day since the mango softens quickly. If you want to refresh the slaw, add a fresh squeeze of lime before serving again.
FAQs
Can I use frozen salmon?
Yes, just thaw it completely and pat dry before seasoning.
What if I don’t have mango?
Pineapple, peach, or even orange segments work just as well for the slaw.
Can I bake the salmon instead of pan-searing?
You can. Bake at 400°F for about 12–15 minutes, but you won’t get the same blackened crust as you do in a hot skillet.
Can I use flour tortillas?
Of course. Corn tortillas have more flavor, but flour tortillas make them a little sturdier if you’re loading up on toppings.
How spicy are these tacos?
That depends on your seasoning mix. I like a little heat, so I add cayenne. If you want it milder, just reduce the cayenne or leave it out.
Blackened Salmon Tacos
Smoky, spicy salmon meets a refreshing mango slaw in these vibrant tacos that are perfect for taco night.
Ingredients
For the tacos
- 1 batch blackened salmon
- 8–10 small corn tortillas, warmed
- lime wedges, for serving
- optional toppings: chopped cilantro, crumbled cotija cheese, diced avocado, sliced jalapeños, Mexican crema
For the mango slaw
- 1 large mango, peeled, cored, and cut into matchsticks
- ½ small red onion, thinly sliced
- 3 cups shredded cabbage (about 6–7 ounces)
- 1 cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- fine sea salt and freshly ground black pepper, to taste
Instructions
- Start by making the slaw. In a large bowl, combine mango, onion, cabbage, cilantro, and lime juice. Toss until everything is well mixed, then season with salt and pepper. Refrigerate while you prepare the salmon.
- Cook the salmon according to your favorite blackened seasoning recipe. Once cooked through, transfer to a plate and use two forks to flake it into large chunks.
- Assemble the tacos by layering a spoonful of mango slaw into each tortilla, topping with salmon, and finishing with your choice of garnishes. Serve with lime wedges for an extra squeeze of freshness.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 4389Total Fat 64gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 47gCholesterol 25mgSodium 955mgCarbohydrates 879gFiber 126gSugar 24gProtein 120g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These Blackened Salmon Tacos are the kind of meal that proves weeknight dinners don’t have to be boring. They’re fast, colorful, and packed with flavor—exactly the kind of food that makes you linger around the table a little longer. The contrast of smoky salmon, crisp slaw, and soft tortillas is a combination I never get tired of, and I think you’ll feel the same after your first bite.
