Gluten-Free Blackened Salmon Tacos with Mango Avocado Salsa

There’s a taco truck about three blocks from my apartment that I used to hit up every Tuesday night without fail. Blackened fish tacos with this ridiculous mango salsa — it was my thing. Then came the celiac diagnosis, and those flour tortillas became enemy number one. I spent weeks trying to recreate that magic at home with corn tortillas and wild-caught salmon, and honestly? I think my version might be better. The blackening spice gets this incredible crust on the salmon, and the mango avocado salsa brings a sweetness that balances everything out. This is the taco I make when I want to remind myself that gluten-free eating isn’t about what you’re missing — it’s about what you’re discovering.

aka The Taco Tuesday Comeback

Ingredients

Blackened Salmon

• 1 ½ lbs wild-caught salmon fillets, skin removed, cut into 4 portions
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoons avocado oil

Mango Avocado Salsa

• 1 ripe mango, diced
• 1 ripe avocado, diced
• ¼ cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Pinch of sea salt

Purple Cabbage Slaw

• 2 cups purple cabbage, thinly shredded
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lime juice
• Pinch of sea salt

For Serving

• 8 certified gluten-free corn tortillas
• Lime wedges
• Fresh cilantro leaves

Instructions

1. Make the salsa: In a medium bowl, gently combine the diced mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt. Set aside.
2. Prepare the slaw: Toss the shredded purple cabbage with olive oil, lime juice, and salt. Set aside to soften slightly.
3. Season the salmon: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper. Pat the salmon dry and coat all sides generously with the spice mixture.
4. Cook the salmon: Heat avocado oil in a large cast-iron skillet over medium-high heat until the oil shimmers. Add the salmon and cook for 3-4 minutes per side until a dark, flavorful crust forms and the fish flakes easily with a fork. Remove and break into large chunks.
5. Warm the tortillas: Heat corn tortillas directly over a gas flame for 15-20 seconds per side, or warm in a dry skillet over medium heat for about 30 seconds per side.
6. Assemble the tacos: Layer each tortilla with a handful of purple cabbage slaw, chunks of blackened salmon, and a generous spoonful of mango avocado salsa. Finish with fresh cilantro and a squeeze of lime.

Tips

• Make sure your skillet is properly hot before adding the salmon — that’s what creates the signature blackened crust.
• If you prefer less heat, reduce or omit the cayenne pepper and remove the jalapeño seeds completely.
• The mango avocado salsa is best made fresh, but you can prep the ingredients an hour ahead and combine just before serving.
• Double-stack your corn tortillas for sturdier tacos — they’re thinner than flour tortillas and can tear under the weight.
• Leftover salmon is amazing over a bed of greens the next day for a quick lunch bowl.