IMAGE ©Amy Carson - Amy Carson Photography

Blackened Salmon Tacos

with Mango Pico de Gallo
a dinner recipe
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
Blackened Salmon Tacos
with Mango Pico de Gallo
a dinner recipe
Amy Carson is a photographer and recipe developer based in San Diego, California. Her professional relationship with food began over a decade ago: first as a nutritionist and personal chef, and later as a chocolatier and owner of a small-batch chocolate company. She is also an avid traveler and seeks to learn as much as possible about the local cuisine of every destination that she visits. See more of her work at and on Instagram: @spicevoyager.
a little bit about the recipe
Fish tacos with tropical twist! This recipe gives summer vibes, but it can be made any time of the year. If mangoes aren't in season, frozen mango chunks can be thawed and used in a pinch, or simply substitute them with more tomatoes.
TOTAL | 30 M
4 SERVINGS | 2 tacos
  • 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!
ingredients in recipe
Our Vietnamese black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. In this cracked form they are ideal for salads or foods in need of texture.
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
Ground cayenne is bright orange in color with a strong lingering heat and a pungent aroma and flavor. Our cayenne is not too hot for everyday use.
2 oz - REFILL$5
8 oz - REFILL$14
Salt-free Seasoning Blend
spice blend collab
I wanted to create a multi-purpose blend that would transport me to the tropics, and I believe that this is it! A hint of sweetness from mango juice powder, the tang of hibiscus, the mild spiciness of guajillo chilies, the earthiness of cumin, and a hint of exotic je ne sais quoi from coriander and allspice make this blend sing. It’s delicious as a dry spice rub on all kinds of proteins—Just add salt to taste. Also, try adding it to sauces, dressings, and marinades, or use it as a dry dip for raw veggies.
1.8 oz - JAR $11