Blackened Salmon Tacos
- Yield 8
- Prep 25 minutes
- Cook 10 minutes
- Total 35 minutes
Blackened Salmon Tacos is a salmon recipe on Avoteb. The yield on the card is 8. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 batch blackened salmon
- 8 to 10 small corn tortillas, warmed
- optional toppings: chopped cilantro, crumbled cotija cheese, diced avocado, Mexican crema and/or sliced jalapeños
- lime wedges
- 1 large mango, peeled, cored and sliced into matchsticks
- half of a small red onion, thinly sliced
- 3 cups (about 6-7 ounces) shredded cabbage
- 1 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- fine sea salt and freshly-ground black pepper
Method
Prepare the slaw. Tip in the mango, red onion, cabbage, cilantro, and lime juice together in a mixing bowl and toss until combined. Taste and season with salt and pepper as needed. Refrigerate until ready to serve.
Leave the salmon according to recipe instructions. Once the salmon reaches your desired level of doneness, move it to a clean plate. Then roughly shred the salmon with two forks.
Assemble the tacos. Fill the warmed tortillas with a scoop of slaw, followed by salmon, then top with your desired toppings. Plate with extra lime wedges for drizzling and enjoy!
