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Blackened Salmon Tacos with Mango Pico

Blackened Salmon Tacos with Mango Pico


  • 2 8 oz boneless fillets of salmon
  • Corn tortillas

For the rub

  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon salt

For the pico

  • 3/4 cup chopped cherry tomatoes halved or quartered
  • 1/2 seeded jalapeno diced (discard seeds if you don't like heat)
  • 2 tablespoons white onion diced
  • 1/2 cup mango diced
  • Juice of half a lime


  • Mix all of the spices together in a bowl. On a plate, pat the mixture over all sides of the two salmon fillets.
  • In a cast iron skillet over medium heat, drizzle in about 2 tablespoons olive oil. Once heated, place both fillets of salmon in. Cook on each side for about 4-5 minutes, or until it reaches your desired doneness.
  • For the pico, mix all of the required ingredients together. Add a sprinkling of salt.
  • With two forks, shred the salmon in a separate dish.
  • Heat the corn tortillas through. Add about 1/3 cup of the blackened salmon, and top with the mango pico.