Blackened Salmon Tacos
with Mango Pico de Gallo
2 tacos
For the Mango Pico de Gallo:
1 cup mango, peeled and diced (1-2 fresh mangoes, or use thawed frozen chunks)
1 cup diced sweet tomatoes, such as cherry tomatoes
½ cup diced red onion
1-2 serrano chilies, seeds & membrane removed, diced
⅓ cup cilantro leaves, roughly chopped
1-2 limes, juiced
½ tsp salt
For the Cabbage Slaw
¼ head of red cabbage, thinly sliced with a mandolin or sharp knife
1 lime, juiced
¼ tsp salt
For the Blackened Salmon Tacos
1 lb fresh skinless salmon fillets
½ tsp salt
1 tbsp Mango Chili Hibiscus Seasoning
¼ tsp black peppercorn, cracked
¼ tsp cayenne
1 tbsp oil
8 corn tortillas
  • In a small bowl, combine all of the ingredients for the pico de gallo.

  • In a separate bowl, combine the ingredients for the cabbage slaw.

  • Rinse the salmon fillets under cold water and pat them dry with paper towels.

  • Rub both sides of the salmon with salt. If your fillets have the skin on, just rub the areas where the flesh is exposed.

  • Next rub the salmon with the mango chili hibiscus seasoning, cayenne pepper, and black pepper.

  • Heat the oil in a skillet on medium-high. Once the oil is hot, turn the heat down to medium and add the salmon fillets.

  • Cook the fillets for 2-3 minutes on each side, or until thoroughly cooked (thicker fillets may require more time).

  • Flake the salmon into large chunks and reserve in a bowl, covered, to keep it warm.

  • Heat the tortillas either in a cast iron skillet or directly over a gas stovetop.

  • Assemble the tacos by placing a few chunks of salmon in the center. Then top with pico de gallo and cabbage slaw.

The salmon is best eaten within a day, and the pico de gallo will keep for a couple of days in the refrigerator. Make chips with any leftover tortillas and use the excess pico de gallo as a dip!
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