Blackened Salmon Tacos with Chunky Mango Avocado Salsa

Ingredients

• Mangos

  Raw

  1 ½ fruit without refuse or 311g

• Avocados

  Florida, raw

  1 ½ fruit without skin and seeds or 456g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Seafood Rub

  Old Bay

  1 serving or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Atlantic salmon

  Fish, wild, raw

  2 fillet or 792g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Limes

  Raw

  3 fruit or 201g

Directions

1. 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.
2. Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
3. 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.
4. Slice each salmon fillet lengthwise to create 6 pieces.
5. 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.
6. Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

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