Go Back Email Link
+ servings
Print Recipe
5 from 1 vote

Blackened Salmon Tacos with Pickled Cabbage Salsa and Mango

These sweet and spicy tropical tacos are a healthy and flavorful option! Inspired by my Blackened Salmon and Mango Salad with Raspberry Vinaigrette.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Main Course
Cuisine: Mexican
Servings: 2 people
Calories: 419kcal

Ingredients

Pickles Cabbage Salsa

  • 2 cups cabbage sliced thinly
  • 1 medium tomato diced small
  • 1 jalapeno dice finely (test how spicy it is before adding the whole jalapeno! Mine was on the mild side)
  • 1/2 small red onion thinly sliced
  • 1/3 cup cilantro minced
  • 3 tablespoons red wine vinegar
  • 1 orange juiced (or 1/4 cup orange juice)
  • 1 tablespoon lime juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cumin

Blackened Salmon

Tacos

  • 5 corn tortillas
  • blackened salmon
  • cabbage salsa
  • 1/2 large mango sliced thinly

Instructions

  • After preparing the vegetables for the cabbage salsa, combine them in a covered container. Add the dressing ingredients, and shake to coat well. Add more orange juice or sea salt, to taste.
  • Coat the salmon fillet with honey and blackening seasoning.
  • In a non-stick frying pan, cook the salmon skin-side down (if it has skin) for 5 minutes on medium-high heat, covered.
  • Flip the salmon, and cook for 7-10 minutes uncovered. Check from time to time to make sure it's blackening, but not burning. If needed, remove the skin and make sure the salmon is cooked to your liking throughout.
  • Heat tortillas in the oven or the toaster on a low setting (I love the crunch they get in the toaster!).
  • Layer salmon, salsa, and mango slices in the tortillas.

Nutrition

Calories: 419kcal | Carbohydrates: 56g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 1081mg | Potassium: 1187mg | Fiber: 10g | Sugar: 21g | Vitamin A: 1589IU | Vitamin C: 101mg | Calcium: 139mg | Iron: 2mg