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Delicious, healthy and fresh Blackened Salmon Tacos with Mango Salsa and Guacamole. Prepare all three items and you’ll have a party in your mouth.
My hubby is gonna LOVE this post. 🙂 So y’all know when it comes to Southern California, I have no issues finding a list of things to complain about, but after living here for over a year, I’ve grown to appreciate California a little bit more. There are a few key differences I’ve observed between Southern California and New York City. When I started getting out of my own head, I started to pay attention to those little things.
Weather
For one, the weather. I can’t deny I feel pretty good in October because I can still roam around in a t-shirt most afternoons. Knowing that I don’t have to deal with freezing cold weather in the coming months makes me feel a teeny bit better. The weather here is pretty awesome and the sun is ALWAYS shining, like always! Although I’m picking up fall leaves off the ground and bringing them home so it somewhat feels like Fall ?, I admit SoCal’s weather is pretty damn awesome.
People
Second, in comparison to New York City, the people here are quite friendly… whether or not it’s fake, I don’t know. For instance, a simple trip to Whole Foods or Trader Joe’s… I’m always greeted with a smile, the cashier will ask me how my day is going, and what my weekend plans are. Another person will bag my groceries and place them in my shopping cart. There is no denying at times I do get annoyed with people when they’re “too nice” and “too laid back.” Sometimes I just wanna hurry up, get out of there, and not be bothered, but then I stop and ask myself, where am I rushing off to? The answer, nowhere.
Healthy Food
Third, there are a LOT of healthy options, not just in LA, but in most of the SoCal. The suburbs here will have some kind of place that offers green juice, acai bowls, salads, and a plethora of vegan and gluten-free options. If you wanna eat healthy, you totally can. Since I had to move out of Jersey City to a suburb across the country, I’m thankful it’s a place where there is plenty of healthy and fresh food. In my opinion, New York City still has the best restaurants and most cuisines are better in NYC, however Southern California offers a lot more health food options, especially for a suburb.
This post is totally for my husband, so obviously sharing these tacos which are one of his favorite dishes. He requests this dish almost every week, but I get sick of eating the same foods over and over again. Check out the recipes below for Blackened Salmon Tacos, Mango Salsa, nad Guacamole. 3 in 1. Enjoy!
blackened salmon tacos are:
Healthy
Gluten-Free (use gluten-free corn tortillas)
Dairy-Free
Paleo Option (opt for almond flour tortillas by Siete Foods)
Loaded with Flavor
Fresh and Delicious
How to make Blackened Salmon Tacos with Mango Salsa & Guacamole step by step?
Prepare the mango salsa.
Prepare the guacamole with all the ingredients except tomatoes. Add the tomatoes at the end to prevent the guac from getting watery.
Preheat the oven at 425 degrees.
Make the chipotle sauce by combining all the ingredients under Blackened Salmon Tacos except the tortillas, cabbage, and salmon.
Take 4 fillets and spread the sauce generously over the salmon.
Place the salmon in the oven and bake at 425 degrees for 13 minutes exactly. Check to see the salmon is done.
Salmon is done – make sure it’s pink and cooked.
Now assemble, top corn tortilla with a cabbage kale mix and chunks of salmon.
Finish it off with a generous topping of guacamole and mango salsa. Enjoy!
Blackened Salmon Tacos with Mango Salsa
INGREDIENTS
Mango Salsa
- 1 large organic mango, chopped, about 1 1/4 cups
- 1/2 cup red onion, finely chopped
- 1/2 serrano chili with seeds, finely chopped
- 1/3 tsp salt
- 1/4 cup fresh cilantro, chopped
- 1/2 freshly squeezed lime juice
Guacamole
- 1 large avocado, mashed
- 1/4 cup fresh cilantro, chopped
- 1/3 cup red onion, finely chopped
- 1 serrano chili with seeds, finely chopped
- 1/4 tsp salt
- 1/2 freshly squeezed lime juice
- 1/2 plum tomato, chopped
Blackened Salmon Tacos & Chipotle Sauce
- stack of gluten-free corn tortillas
- handful shredded cabbage
- 4 salmon fillets, about 1 1/4 pounds
- 1 1/4 tsp chipotle powder
- 1 1/2 tbsp avocado oil
- 1/2 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/2 freshly squeezed lime juice
- 1/4 tsp salt
- 1/2 tsp garlic powder
INSTRUCTIONS
- Prepare the mango salsa by combining all the ingredients in a bowl. Mix well.
- Prepare the guacamole with all the ingredients except the tomatoes. Add the tomatoes at the end to prevent the guac from getting watery.
- Preheat the oven at 425 degrees.
- Make the chipotle sauce by combining all the ingredients under Blackened Salmon Tacos except the tortillas, cabbage, and salmon.
- Take 4 fillets and spread the sauce generously over the salmon.
- Place the salmon in the oven and bake at 425 degrees for 13 minutes.
- Salmon is done - make sure it's pink and cooked.
- Now assemble, top corn tortilla with a cabbage kale mix and chunks of salmon.
- Finish it off with a generous topping of guacamole and mango salsa. Enjoy!
1 1/4 chipotle powder? Is it 1 1/4 tablespoon? Any specific brand you recommend?
Hi Rajji, So sorry, it’s 1 1/4 TEASPOON. I corrected it. Any brand will do, I like Simply Foods Organics Chipotle powder from whole foods. Hope that helps!
Loved the blackened salmon tacos. I made them in crunchy tacos shells and they turned out great. The Mango aalaa was amazing!
Looks amazing! Can you do this with other fish too?
Hi Salma. Yes, it would work with most fish.. halibut, mahi mahi. You may need 2 tbsp of oil instead of 1.5. Salmon is more fatty. 🙂