Spicy salmon and mango salsa paired in soft corn tortillas for a bold, fresh, gluten-free Mexican main dish.
# The Ingredients You'll Need:
→ Fish
01 - 450 g salmon fillet
02 - 2 tablespoons blackening seasoning
→ Vegetables
03 - 8 small corn tortillas
04 - 1 cup shredded cabbage
→ Salsa
05 - 1 ripe mango, diced
06 - 1/2 red onion, finely chopped
07 - 1 jalapeño, seeded and minced
08 - Juice of 1 lime
09 - 1/4 cup fresh cilantro, chopped
→ Optional Toppings
10 - Sliced avocado
11 - Lime wedges
# Step-by-Step Instructions:
01 - Preheat a skillet over medium-high heat.
02 - Rub the salmon fillet with blackening seasoning on both sides.
03 - Add the salmon to the hot skillet and cook for 4-5 minutes per side, or until it flakes easily with a fork.
04 - Combine diced mango, red onion, jalapeño, lime juice, and chopped cilantro in a bowl. Mix well and set aside.
05 - Warm the corn tortillas in a separate skillet or microwave until pliable.
06 - Once the salmon is cooked, remove it from the skillet and let it rest for a minute before flaking it into large pieces.
07 - Place flaked salmon on each tortilla, top with shredded cabbage and mango salsa. Add sliced avocado, if desired, and serve with lime wedges on the side.
