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5 from 2 votes

Blackened Salmon Tacos

This blackened salmon tacos recipe is layered with a quick mango slaw, corn tortillas, and your choice of toppings.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: 30 minute, gluten free, salmon
Servings: 8 to 10 tacos
Author: Ali

Equipment

Ingredients

Blackened Salmon Taco Ingredients:

  • 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

Mango Slaw Ingredients:

  • 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

Instructions

  • Prepare the slaw. Add the mango, red onion, cabbage, cilantro, and lime juice together in a mixing bowl and toss until combined. Taste and season with salt and pepper as needed. Refrigerate until ready to serve.
  • Cook the salmon. Cook the salmon according to recipe instructions. Once the salmon reaches your desired level of doneness, transfer it to a clean plate. Then roughly shred the salmon with two forks.
  • Assemble the tacos. Fill the warmed tortillas with a scoop of slaw, followed by salmon, then top with your desired toppings. Serve with extra lime wedges for drizzling and enjoy!