Description
This blackened salmon tacos recipe is layered with a quick mango slaw, corn tortillas, and your choice of toppings.
Ingredients
Scale
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!
