Blackened salmon tacos with mango avocado salsa

These blackened salmon tacos with chunky mango and avocado salsa create a vibrant midweek meal.

Ingredients

• 3 ripe mangos - peeled, pitted, and diced
• 1 avocado - peeled, pitted, and diced
• 1 orange or red pepper, diced
• 1 jalapeno pepper, seeded and diced
• 1 lime, juiced
• 2 tablespoons chopped fresh coriander
• 1 pinch salt
• 1 tablespoon spicy seafood seasoning or rub, or to taste
• 1/2 teaspoon chili powder, or to taste
• salt and ground black pepper to taste
• 2 skin-on salmon fillets
• 2 tablespoons olive oil, or as needed, divided
• 6 tortillas
• 3 large limes, cut into wedges

Method

Combine mangos, avocado, orange pepper, and jalapeno in a large bowl to make salsa. Add lime juice, coriander, and salt; mix to combine. Cover with cling film and refrigerate.
Sprinkle seafood seasoning, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
Coat the bottom of a large pan with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp 4 to 5 minutes. Flip salmon and carefully peel off the skin. Season top with seafood seasoning, chili powder, salt, and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
Slice each salmon fillet lengthwise to create 6 pieces.
Lightly oil another pan over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.