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Crispy Blackened Salmon Tacos with Mango Salsa

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A quick and easy sheet pan recipe featuring crispy blackened salmon paired with fresh, vibrant mango salsa, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb salmon fillets, skin on
  • 2 tbsp olive oil or avocado oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp cayenne pepper (optional)
  • Salt and freshly cracked black pepper, to taste
  • 1 ripe mango, diced
  • ½ small red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 8 small corn or flour tortillas
  • Optional toppings: sliced avocado, sour cream or Greek yogurt, extra cilantro, lime wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, cumin, chili powder, cayenne, salt, and black pepper. Whisk together.
  3. Pat the salmon dry with paper towels.
  4. Brush the salmon fillets lightly with olive oil. Sprinkle the blackening spice generously on all sides, pressing it in gently.
  5. Place the salmon skin-side down on a prepared sheet pan, ensuring fillets are not touching.
  6. Bake for 12-15 minutes until edges are crispy and salmon flakes easily.
  7. While salmon cooks, combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss gently.
  8. Warm the tortillas in a dry skillet for about 30 seconds per side or wrap in foil and warm in the oven for the last 5 minutes of cooking.
  9. Let the salmon rest for 2 minutes after baking, then flake into large chunks.
  10. Assemble tacos by spooning salmon onto warm tortillas, topping with mango salsa and optional toppings.

Notes

Pat salmon completely dry for best crispiness. Use high oven temperature (425°F) to achieve a crispy blackened crust. Avoid overcrowding the pan. Warm tortillas just before serving. Leftover salmon can be stored in the fridge for up to 2 days and reheated gently to maintain crispiness. Mango salsa is best fresh but can be refrigerated for up to 24 hours.

Nutrition

Keywords: blackened salmon, salmon tacos, mango salsa, sheet pan recipe, quick dinner, healthy tacos, gluten-free option

Find it online: https://forkifyfun.com/crispy-blackened-salmon-tacos-with-mango-salsa-easy-sheet-pan-recipe/