Blackened Salmon Tacos

These Blackened Salmon Tacos are topped with avocado crema and crisp mango slaw for a fresh, flavorful meal ready in under 30 minutes!

📝 Ingredients

• 1.5 lb salmon filet, skin removed, cut into 1” cubes
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon parsley
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon
• 2 tablespoons olive oil
• 3 cups thinly sliced napa cabbage
• 3/4 cup thinly sliced mango
• 1/3 cup chopped cilantro
• juice of 1 lime
• salt to taste
• 2 avocados
• 1 garlic clove
• 1/4 cup fresh cilantro
• 1/4 teaspoon cumin
• 1/8 teaspoon red pepper flakes
• 1 1/2 tablespoon lime juice
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• salt to taste
• 10-14 corn tortillas
• optional: crumbled queso fresco, pickled onions, sliced jalapenos, cilantro

👨‍🍳 Instructions

1. 1--- Mango Coleslaw: ---
2. 2Add all ingredients to a bowl, toss to mix everything together and set aside.
3. 3--- Avocado Crema: ---
4. 4Add all ingredients to a small food processor, blend until smooth. Set aside.
5. 5--- Blackened Salmon: ---
6. 6Heat air fryer at 400°F.
7. 7To a small bowl, add smoked paprika, garlic powder, salt, onion powder, oregano, parsley, black pepper, cayenne pepper, and cinnamon. Mix together and set aside.
8. 8Add salmon cubes to a bowl along with the blackening spice blend and olive oil. Toss everything together with a spoon to coat all of the salmon.
9. 9Place salmon cubes in the air fryer basket in a single layer. Cook for 7-9 minutes until slightly browned. Remove from air fryer and repeat until all salmon cubes are cooked.
10. 10--- Assemble Tacos: ---
11. 11Heat a large skillet to medium high heat. Spray with cooking spray and add corn tortillas to pan. Cook for 1-2 minutes on each side. Repeat until all tortillas are cooked.
12. 12To each tortilla, add 1 scoop of the crema, a handful of the coleslaw, top with cubes of salmon, optional garnish with queso fresco, pickled onions and cilantro. Serve.