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salmon tacos stacked side by side

Blackened Salmon Tacos with Forbidden Rice & Mango Guacamole

Heart-healthy food at its finest: Blackened Salmon Tacos with sweet forbidden rice and an incredible mango guacamole. Options to bake or grill the salmon included!
Course Dairy Free, Dinner, Gluten Free, Healthy, Salmon, Seafood, Tacos
Keyword salmon tacos
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 539 kcal
Author Monique of AmbitiousKitchen.com


  • For the rice:
  • 3/4 cup uncooked forbidden rice (black rice)
  • For the salmon:
  • 1 pound fresh salmon (I prefer wild)
  • 1 tablespoon blackening seasoning
  • For the mango guacamole:
  • 1 medium ripe avocado
  • 1/4 cup diced red onion
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup fresh chopped cilantro
  • 1 ripe mango, diced
  • Zest and juice of 1 small lime
  • Salt and pepper to taste
  • For the tacos:
  • 8 corn tortillas
  • To garnish: extra cilantro & diced red onion


  1. Cook rice on the stovetop according to the directions on the package. Black rice typically takes about 45 minutes to cook and is chewy when done.
  2. Preheat oven to 400 degrees if you are baking the salmon (options to grill are in the notes section). Line a large baking sheet with parchment paper and grease lightly with olive oil or nonstick cooking spray. Place salmon skin side down and sprinkle blackening seasoning on the salmon. Use your fingertips to rub the seasoning evenly all over the salmon. Bake for 15-20 minutes or until salmon easily flakes with a fork. Mine is always perfect at 18 minutes!
  3. While the salmon is cooking, make the mango guacamole. In a medium bowl, add the avocado and use a fork to mash it until it reaches the desired consistency. (If you like chunky guac, don’t mash it as much.) Add in diced red onion, jalapeno, cilantro, lime zest and juice, and mango; stir well to combine then add salt and pepper to taste. Set aside until tacos are ready to assemble.
  4. Once salmon is done cooking, flake it with a fork and discard the skin. Add flaked grilled salmon and rice to warm corn tortillas, then top each with a heaping tablespoon of guacamole. Serves 4 people, 2 tacos each.

Recipe Notes

Directions for grilling the salmon: Preheat a gas grill over medium-high heat. Rub blackening spice mixture all over salmon. I would also lightly brush both sides of the salmon (including the skin) with a bit of olive oil to prevent sticking. Be sure to also oil your grill a bit! Place salon skin side down first on grill, close grill lid and grill about 6-8 minutes. Carefully flip salmon and cook 6-8 more minutes or until cooked well. Salmon is tricky, but it's best to undercook rather than overcook your filets.

How to make DIY blackening seasoning: In a small bowl mix together the following: 1/2 teaspoon sea salt, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 1/4 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon chili powder (leave out the cayenne if you don't like spice). Rub all over salmon and then continue following recipe instructions.

Nutrition Facts
Blackened Salmon Tacos with Forbidden Rice & Mango Guacamole
Amount Per Serving (2 tacos)
Calories 539 Calories from Fat 161
% Daily Value*
Fat 17.9g28%
Carbohydrates 64.5g22%
Fiber 6.3g26%
Sugar 9.1g10%
Protein 31.4g63%
* Percent Daily Values are based on a 2000 calorie diet.