1-First, prep your ingredients by trimming the salmon fillets and patting them dry, then mix the blackening seasoning in a small bowl using smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and pepper.

2-Next, coat the salmon evenly with 2 tablespoons of olive oil and rub the seasoning generously on all sides to ensure that flavorful crust develops.

3-Heat a cast iron skillet over medium-high heat until it’s very hot, then carefully place the salmon fillets skin-side up. Cook for 3-4 minutes, flip, and cook another 3-4 minutes until it’s done and has that perfect blackened exterior, then shred it for the tacos.

4-Warm the 8 to 10 small corn tortillas in a dry skillet or microwave until they’re soft and pliable, ready for assembly.

5-For the mango slaw, combine the sliced mango matchsticks, 3 cups shredded cabbage, 1/2 thinly sliced red onion, 1 cup chopped cilantro, and 3 tablespoons fresh lime juice, then season with salt and pepper and chill until serving.

6-Finally, assemble the tacos by layering each warmed tortilla with a scoop of the chilled mango slaw, shredded blackened salmon, and optional toppings like extra cilantro, diced avocado, or sliced jalapeños, and serve with lime wedges on the side for a burst of freshness.