The votes are in and you guys are loving some of our newest menu items – the Cajun Salmon and our Jerk Chicken with Mango Salsa! We 100% agree, so today we thought we’d shake things up by combining these two powerhouse meals into a new and exclusive Snap Kitchen at-home recipe: Cajun Salmon Tacos with Mango Salsa. Yes, please 🙌
These life-giving tacos pack a flavorful punch with spicy, flaky salmon topped with tangy, sweet mango salsa. A total crowd pleaser and a great staple to add to your weeknight rotation!
Cajun Salmon Tacos with Mango Salsa
Cajun Salmon Tacos
- 1 teaspoon sea salt
- 1 teaspoon cayenne pepper
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons sweet paprika
- 1 1/2 teaspoon dried oregano
- 1 tablespoon ground black pepper
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 salmon fillets (about 4 oz each)
- Pair with your favorite tortillas or jicama slices
- 1 ¼ cups (9.25 oz) mango, diced
- ½ cup (2 oz) pickled red onion
- ½ cup (2.89 oz) roasted poblanos, diced
- ⅓ cup (0.7 oz) fresh cilantro, chopped
- 3 tablespoons (1.16 oz) lime juice
- Pinch of salt
Quick Pickled Red Onions
- 1 red onion, thin slices
- ½ cup red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper, ground
- Preheat the oven to 425 F. Line a sheet pan with parchment paper and lightly spray with oil.
- To roast poblano peppers, place them in a dry saute pan on high heat and roast, turning occasionally with tongs until the skin on all sides appears charred and blistered. Set aside to cool, then dice.
- To make the pickled red onions, add the red wine vinegar, dried oregano, sea salt, and black pepper to a small saucepan and bring to a boil. In the meantime, slice the red onion into thin slices, cutting with the grain. Put raw onion slices in a small bowl. Once the vinegar mix is boiling, pour it over the onion in the bowl and let sit for 5 minutes, then drain.
- In a small bowl, combine all cajun spice ingredients. Coat each salmon fillet with 0.3 oz of cajun spice mix on the flesh side only, rolling slightly from side to side to coat evenly.
- Arrange salmon fillets on the sheet pan, giving ample space between each fillet. Lightly spray the tops of the salmon fillets with more oil spray.
- Roast salmon for 6-8 minutes until it reads 158 F.
- While the salmon is cooking, combine your mango salsa ingredients in a medium-sized bowl.
- Once cool enough to handle, lightly flake each salmon fillet with a fork to create your taco filling. Each fillet should provide enough filling for two tacos. Top with mango salsa and enjoy!
What recipe should we share next? Let us know in the comments!