Best 4 Blackened Salmon Tacos With Avocado Corn Salsa Recipes

Indulge in a tantalizing culinary adventure with our guide to preparing blackened salmon tacos with avocado corn salsa. This dish tantalizes taste buds with a harmonious blend of smoky, savory, and refreshing flavors. Blackened salmon, seared to perfection, exudes an enticing aroma and a crispy textural contrast to the soft, flaky interior. Paired with an invigorating avocado corn salsa brimming with vibrant colors and textures, these tacos promise an explosion of flavors in every bite. Get ready to embark on a delightful gastronomic journey as we uncover the secrets to crafting this delectable dish that is sure to leave you craving for more.

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BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA

Blackened roast salmon with avocado & mango salsa image

Use punchy Cajun spices to flavour this salmon dish. The fresh avocado and mango salsa and the zingy lime juice cuts through the spicy flavours of the salmon

Provided by Good Food team

Categories Dinner, Main course

Time 1h

Yield Serves 4-6

Number Of Ingredients 15

Ingredients

2 tbsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper (or just a pinch if you want less heat)
1 tbsp soft light brown sugar
2 limes , zested, 1 juiced and 1 cut into wedges
1 garlic clove , crushed
3 tbsp olive or rapeseed oil
3 peppers , cut into chunks
2 red onions , peeled and cut into wedges
2 x 400g cans black beans , drained
850g side of salmon , pin-boned and scaled
3 small or 2 large ripe avocados
1 small, firm ripe mango
1 red chilli , finely chopped
small bunch coriander , chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

Nutrition Facts : Calories 589 calories, Fat 36 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA

Blackened Salmon Tacos with Chunky Mango Avocado Salsa image

This is a quick and easy recipe that you are sure to enjoy. Healthy and delish!

Provided by Leah Smart

Categories Main Dish Recipes Taco Recipes

Time 49m

Yield 6

Number Of Ingredients 14

Ingredients

3 ripe mangoes - peeled, pitted, and diced
1 avocado - peeled, pitted, and diced
1 orange bell pepper, diced
1 jalapeno pepper, seeded and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 pinch salt
1 tablespoon sweet and spicy seafood rub, or to taste
½ teaspoon chili powder, or to taste
salt and ground black pepper to taste
2 skin-on salmon fillets
2 tablespoons olive oil, or as needed, divided
6 corn tortillas
3 large limes, cut into wedges

Steps:

Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
Slice each salmon fillet lengthwise to create 6 pieces.
Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 35.6 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 7.4 g, Protein 9.9 g, SaturatedFat 2.3 g, Sodium 341.5 mg, Sugar 13.2 g

BLACKENED SALMON TACOS WITH AVOCADO CORN SALSA

Blackened Salmon Tacos With Avocado Corn Salsa image

Make and share this Blackened Salmon Tacos With Avocado Corn Salsa recipe from Food.com.

Provided by gailanng

Categories Southwestern U.S.

Time 55m

Yield 4 serving(s)

Number Of Ingredients 31

Ingredients

1 lb salmon, pin bones and skin removed, patted dry
2 tablespoons canola oil
2 tablespoons flour
2 teaspoons chili powder
1 teaspoon smoked paprika
2 teaspoons brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon salt (I increased to about 1 teaspoon)
1/2 teaspoon black pepper
1 ripe avocado, finely chopped
1 large ear of corn, kernels cut off
1 tomatoes, seeds removed and diced
1/4 cup red onion, diced
2 tablespoons cilantro, chopped
zest and juice of half a lime
salt and pepper
1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons buttermilk
juice of half a lime
1 small garlic clove
2 tablespoons green onions, thinly sliced
1/4 cup cilantro leaf
1/4 teaspoon salt
1/4 teaspoon pepper
corn tortilla, warmed
shredded cabbage
lime wedge

Steps:

For the Salmon: Heat the oil in a skillet (cast iron is good) over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Coat the flesh of the salmon liberally with the blackening spice.
Place salmon in hot skillet. Cook 3-4 minutes per side or until coating is blackened and forms a nice crust and salmon is cooked through (medium-well, just slightly pink in the center). Allow salmon to rest for 5 minutes, then flake with a fork.
For the Salsa: In a bowl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper. Refrigerate until ready to serve. Note: Can be made up to an hour in advance.
For the Dressing: Add yogurt, mayo, buttermilk, lime, garlic, green onions, cilantro, salt and pepper to a food processor. Process until smooth. Add more buttermilk as needed until desired consistency is reached (you'll want it to be thin enough to drizzle, but not so thin that it slides off the tacos). Refrigerate until ready to serve. Note: Can be made up to several hours in advance.
To Assemble Tacos: On a warmed corn tortilla place flaked salmon followed by Avocado Corn Salsa and some shredded cabbage. Drizzle with Cilantro Ranch Dressing. Serve with lime wedges.

Nutrition Facts : Calories 394, Fat 22.9, SaturatedFat 3.1, Cholesterol 54.3, Sodium 617.6, Carbohydrate 23, Fiber 5.8, Sugar 7.2, Protein 27.1

GRILLED SALMON TACOS WITH AVOCADO SALSA

Grilled salmon tacos with avocado salsa image

Fill crisp taco shells with flaked fish fillets, salsa and a garlicky yogurt sauce for a family-friendly weeknight dinner

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 11

Ingredients

1 tbsp smoked paprika
2 tsp ground cumin
4 skinless salmon fillets
200g natural yogurt
1 garlic clove , crushed
2 ripe avocados , stoned, peeled and diced
1 red onion , finely chopped
2 large tomatoes , deseeded and finely chopped
2 limes , juice of 1, 1 cut into wedges
small pack coriander , chopped
8 tacos shells

Steps:

Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.

Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium

Tips:

To ensure the salmon is evenly seasoned, sprinkle the blackened seasoning on both sides of the fillet before cooking.
If you don't have blackened seasoning, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano.
To prevent the salmon from sticking to the pan, make sure the pan is hot before adding the fish. You can also use a non-stick cooking spray.
To ensure the salmon is cooked through, cook it for 4-5 minutes per side, or until it flakes easily with a fork.
To make the avocado corn salsa, simply combine chopped avocado, corn, red onion, cilantro, lime juice, salt, and pepper in a bowl.
To assemble the tacos, place a piece of blackened salmon on a tortilla and top with avocado corn salsa, shredded cabbage, and your favorite taco toppings.

Conclusion:

Blackened salmon tacos are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The blackened seasoning gives the salmon a slightly spicy and smoky flavor, while the avocado corn salsa adds a refreshing and creamy element. These tacos are sure to be a hit with your family and friends!