A RECIPE + SPICES TO CREATE

Blackened Salmon Tacos

with Mango Pico de Gallo

30 MINS

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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