Cooking Class: Mango Salsa Topped Tacos
Sun, Aug 9th at 5:00PM
Thu, Aug 13th at 7:00PM
Thu, Aug 27th at 7:00PM
Tue, Jul 28th at 12:00PM
Craft fish tacos bursting with flavor in this immersive cooking class. Led by Chef Dix, master the techniques and recipes that will elevate your taco night.
To begin the class, learn how to blacken salmon, adding a variety of Cajun spices to make a medley of flavors. Then, practice knife skills as you chop avocados, mangos and red bell pepper for a refreshing salsa. Add in some aromatic cilantro to add a fresh texture. Assemble your taco by adding the salmon and topping it with the salsa before enjoying your homemade feast. Take the skills you've learned back to your own kitchen to elevate this dish and more.
Menu
Blackened Salmon Tacos With Chunky Mango Avocado Salsa
With salmon, avocado, mangos, fresh cilantro and red bell pepper
Cooking classes on Classpop! are designed to be fun, social events. Feel free to purchase wine or beer at the venue to enjoy during the class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- Labels Beginner, Fusion, Fun, Mexican, Latin
Reviews Guests Left For Other Experiences
Aleshia
21 Jul 2026
Debbie from 22, May 2026's review is spot on. Check Dix is a nice guy. The first 30-45 minutes were spent talking about how he ended up in Pittsburgh and his 4 other jobs. At the end of class he had his own spice mixes for sale. My class in July 2026, was from 7-9 and set for 20 people. 14 people attended. We were given a small baggie of premeasured flour and a container with the egg. I was disappointed we were not given premeasured water/oil and had to figure that out on our own while Chef Dix ran back and forth between rooms to check on cooking pasta and oversee guests using one of three pasta machines for use by an expected class of 20. I would suggest a smaller class size, written pasta and sauce instructions, a couple more pasta rollers and an assistant to help cook pasta while he gives hands on assistance to those struggling with dough consistency and rolling pasta. There were a few of us that struggled with the dough consistency and felt we were left to figure it out on our own. I ended up asking google how to fix my dough. Chef Dix appeared overwhelmed at one point and gave pizza cutters and instructed those having issues to use those and cut their dough into trips. A couple people in my class got creative and turned their unmanaged pasta into gnocchi. I may not have been able to make the fettuccini noodles in this class, but now I know how to make Eat n Park Chicken Noodle soup noodles! The pasta taste overall was good. He showed us how to make scratch made Alfredo sauce which was also very good. The red sauce pasta smelled delicious; not sure what the base was as it was in an unmarked plastic soup container that you would scoop into your pan and then add additional seasonings to. I gave 3 stars because he taught me how to make pasta and alfredo sauce, which was the goal. Honestly, I would not attend another session with Chef Dix unless the suggestions above were addressed.
Jennifer
09 Jul 2026
Amazing and fun teacher/chef. Definitely would recommend. So worth it for the price and the way Chef Dix presented it.
Connie
01 Jul 2026
Fun evening doing something different. Chef Dix has a great personality. Only feedback I have is to have more stations for larger groups or more hands to help, but otherwise a fun time!
Meet your chef
Chef Dix's many accolades from groups like the National Black Chefs Association and the Chefs Outreach Association emphasize his dedication to the culinary arts as a way to engage in community. From 1998 to the present, Chef Dixon has worked in a multitude of roles such as kitchen manager, assistant food service director and head chef, all culminating in a fruitful and exciting career. From coordinating large food service operations to developing innovative menus, Chef Dix has done it all!
