Blackened Salmon Tacos with Chunky Mango Avocado Salsa

Recipe View Prepare the Mango Avocado Salsa: In a medium bowl, gently combine the diced mangoes, avocado, orange bell pepper, and jalapeno. (5 minutes)

Recipe View Dress the Salsa: Add the fresh lime juice, cilantro, and a pinch of sea salt to the salsa. Mix gently to combine, ensuring the avocado remains in chunks. Cover with plastic wrap and refrigerate to allow the flavors to meld. (5 minutes)

Recipe View Season the Salmon: Pat the salmon fillets dry with paper towels. On one side of each fillet, generously sprinkle the seafood rub, chili powder, salt, and black pepper. Gently rub the spices into the salmon to ensure an even coating. (3 minutes)

Recipe View Blacken the Salmon: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down in the hot skillet. Cook until the skin is deeply crisp and easily releases from the pan, about 4-5 minutes.

Recipe View Flip and Finish Cooking: Carefully flip the salmon fillets. Gently peel off the skin (it should easily separate). Season the top of the salmon with a bit more seafood rub, chili powder, salt, and pepper. Continue cooking until the salmon is lightly browned on the second side and flakes easily with a fork, about 3-4 minutes, depending on the thickness.

Recipe View Slice the Salmon: Remove the salmon from the skillet and transfer to a cutting board. Slice each salmon fillet lengthwise into 3 equal pieces. (2 minutes)

Recipe View Warm the Tortillas: Lightly brush another skillet with the remaining olive oil and heat over medium heat. Warm the corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side. (3 minutes)

Recipe View Assemble the Tacos: Place one piece of blackened salmon on each warmed tortilla. Top generously with the chilled mango avocado salsa. Serve immediately with lime wedges for squeezing over the tacos. (2 minutes)