Blackened Wild BC Salmon Tacos
with mango avocado salsa
These tacos are a SOLID hit either mid week or with a few drinks and friends over the weekend!
Salmon and Dry Rub
1 lbs Filet of Wild BC Salmon - Skinned and De-boned. Spring Salmon was used in this recipe
1 tbsp Chipotle Chilli Powder (depending on spice you can handle)
1 tbsp Onion Powder
1 tbsp Paprika
1 tsp Garlic Powder
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Dried Thyme
1/2 tsp Dried Oregano
2 tbsp Olive Oil (to rub on fish) + 2 tbsp for Frying
8-10 Corn Tortillas
1 - 2 Mango - 1/2” pieces
1/2 Red Onion - diced
10 Cherry Tomatoes - quartered
2 Avocado - 1/2” pieces
1 Lime - Zested and Juiced
1/4 cup Cilantro - rough chop
1 tsp Sea Salt
Grab a pan and get it on to a medium/ high heat. Allow pan to heat up.
In a bowl, mix together ALL the dry ingredients for the rub.
Coat your wild salmon in the oil and generously cover the wild salmon on all sides with your Rub. Get a good layer on there. This is how we will build the flavour.
Put the other 2 tbsp of oil in to the pan and allow to heat up (it should shimmer). Place the wild salmon, away from you, into the hot pan and oil. Allow to fry for about 4 min per side, depending on thickness.
While the wild salmon is blackening, assemble the salsa by mixing all ingredients. You can adjust to taste for the salsa by adding more salt or even chilli.
Once the wild salmon has cooked through (looking for that flaky texture), remove from the pan and allow to cool for a min.
Assemble Tacos and begin to party!
Makes 8-10 tacos
Wild BC Salmon provided by 1 Fish 2 Fish Fresh Seafood Market