Get ready for a flavour explosion! These Smokey Blackened Chipotle Salmon Tacos are loaded with bold, spicy salmon, zesty citrus mango corn salsa & a creamy coriander crema. Perfectly balanced & irresistibly delicious—an easy dinner that’s sure to impress!
Recipe & Photography by Cecile Vadas @cecilevadas
makes: 4 | time: 30 mins
Ingredients:
- 4 salmon fillets, skin removed
- 12 Don Cholita Tortillas
- 3 tbsp olive oil
- 2 tsp Gran Luchito chipotle
- 2 tsp Black Dog Honey
- 1 tsp Loving Body smoked paprika
- Salt & pepper
Salsa
- 1 mango, diced
- 1 corn cob, steamed & kernels cut off cob
- 1/4 lemon or lime, juiced
- 1/2 tsp sea salt
- 1/2 jalapeño, sliced
- 1 avocado, diced
- 2 tbsp crumbled feta (optional)
- 1 tbsp finely chopped coriander
Crema
- 3/4 cup finely chopped coriander (option to blend this too)
- 1/2 cup mayo, sour cream or yoghurt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Method:
- In a food blender, add the crema ingredients & pulse until smooth. Pour into a side dish & refrigerate until needed.
- Preheat the oven to 200°C & line a baking tray with parchment paper.
- Cube the salmon fillets & add to a bowl with olive oil, chipotle, honey, paprika & mix well. Spread evenly on the baking tray & bake for 10-12 minutes. Finish under grill setting for a further 2 minutes or until just charred.
- Meanwhile, in a medium bowl, mix the salsa ingredients & seasoning to taste.
- Warm the Don Cholita tortillas according to the instructions.
- Layer the coriander crema, salmon & salsa, sprinkling with fresh lemon or lime juice & sea salt to finish.
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