Salmon Tacos are a go-to dish in my household. They are simple, nostalgic and can be endlessly customized with different fillings and toppings to create the perfect bite.
For this recipe, we are elevating the taco experience with a delicious twist: Salmon Tacos with Avocado and Mango Salsa. This recipe for easy salmon tacos combines tender, flaky salmon with a refreshing mango salsa, all nestled in warm tortillas for the perfect summer taco night. Avocado slices adds richness, while mango salsa is the perfect way to add a combination of sweetness and heat. It's a perfect recipe for a blend of sweet and savory flavors that will satisfy your taste buds and leave you craving more!
This Salmon Taco recipe is a hearty summer dish that pairs well with my refreshing Pink Grapefruit Paloma. If you're on the hunt for more easy taco recipes, try my recipe for Healthy Cod Fish Tacos!
Table of Contents:
🎥 Watch the video of this recipe
🥘 What you need for this recipe
Ingredients
- Salmon fillet - I recommend fresh Atlantic salmon or wild salmon for the best flavor.Try your local seafood market or fishmonger to find the best quality.
- Ground cumin
- Ground coriander
- Smoked paprika
- Garlic powder
- Chili powder
- Kosher salt
- Olive oil
- Ripe avocado
- Mexican crema or sour cream
- lime juice
- Mango
- Red onion
- Jalapeño
- Chopped cilantro
- Flour tortillas or corn tortillas
- Lime wedges, for serving
See recipe card for quantities.
Substitutions
- Salmon - if salmon isn't your favorite, try any flaky white fish in place of the salmon for a more mild flavor
- Mango - not a fan of mango salsa? Pineapple salsa is a delicious way to achieve the tropical flavor without mango.
- Avocado - sub the avocado for chipotle peppers for a spicy chipotle crema
📋 How to make healthy salmon tacos
Step 1: Prepare the salmon fillets
If necessary, remove salmon skin and debone fillets. Use a sharp knife to cut the salmon into roughly 1-inch cubes.
In a small bowl, mix together the cumin, coriander, smoked paprika, garlic powder, chili powder, and ½ teaspoon salt. Add salmon bites to a large bowl and toss with the spice blend and olive oil.
Turn the oven to broil on HIGH. Add the salmon cubes to a baking sheet with parchment paper. Place the sheet pan in the oven on broil for 5 minutes. Remove and allow to cool slightly.
Step 2: Prepare the Mango Salsa
In a separate medium bowl, combine diced mango, diced red onion, jalapeño, chopped cilantro, lime juice, and salt to taste. Mix well and set aside.
Step 3: Assemble the Tacos
Next, Warm the tortillas either by heating them briefly in a skillet over medium heat or wrapped in tin foil in the oven for 10 minutes.
Assemble the tacos by adding 2-3 salmon cubes to each taco and gently pressing them down to flake slightly. Add a scoop of mango salsa and a slice of avocado. Garnish with fresh lime wedges, a sprinkle of cotija cheese, and more cilantro as desired. Drizzle a small amount of Mexican crema or sour cream overtop the salmon taco.
Step 4: Serve and Enjoy!
Serve immediately while the tacos are warm and the flavors are fresh.
Squeeze lime juice over the tacos just before eating for an extra burst of citrus flavor.
Equipment
- Mixing bowls
- Baking sheet tray
- Citrus Juicer
- Sharp knife
- Cutting board
Storage
Store each component of the taco in a separate, airtight container and enjoy within 2-3 days to ensure the freshest taste. Always inspect your leftovers before consuming!
💭 Expert Tips & Tricks
- Though some may prefer their salmon well-done, for the best salmon tacos, I recommend cooking the salmon to a temp of medium or medium well, ensuring that the salmon is tender and not too dry.
- Fresh ingredients make a huge difference in this salmon recipe -- especially when it comes to seafood! Source your salmon filets from a fresh seafood counter or market.
- Make sure you remove any bones in the salmon prior to cooking!
Recipe FAQs
This easy recipe is very balanced and a great addition to a healthy diet - Salmon is an excellent source of protein and healthy fats, while the toppings utilize fruit, veggie and herb sources for all their flavor!
Like most fish taco recipes, these salmon tacos are best enjoyed immediately after preparing. However, you can enjoy these later as long as you store each element in a separate, sealed container to ensure freshness.
Adjust the ratio of spices and amount of dry rub to taste and/or keep the jalapeno seeds in the mango salsa for some extra heat. Plus, you could also add spices like ancho chili powder, cajun spice, or chipotle chili powder. Add some lime zest to the spice blend for more zingy flavor and variety!
Related Recipes
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with salmon tacos:
Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!
📖 Recipe
Simple Roasted Salmon Tacos with Mango Salsa
Equipment
- Mixing Bowls
- Baking sheet tray
- Sharp Knife
- Cutting Board
Ingredients
- 6 oz Salmon filet skin removed, cut into 1 inch cubes.
- ¼ teaspoon Ground cumin
- ¼ teaspoon Ground coriander
- ¼ teaspoon Smoked paprika
- ¼ teaspoon Garlic powder
- ⅛ teaspoon Chili powder
- ½ teaspoon Kosher salt
- 1 tablespoon Olive oil
- 1 Avocado ripe, sliced
- 1-2 tablespoon Mexican crema or sour cream
- 2 Flour tortillas small sized
- 1 tablespoon Cilantro roughly chopped, for garnish
- 1 tablespoon Queso fresco or Cotija cheese, for garnish
- Lime wedges for garnish
For the Mango Salsa
- 1 Mango diced
- ¼ Red onion diced
- ½ Jalapeño diced, seeds removed if desired
- 2 tablespoon Cilantro chopped
- 1 tablespoon Lime juice
- Kosher salt to taste
Instructions
- If necessary, remove salmon skin and debone fillets. Use a sharp knife to cut the salmon into roughly 1-inch cubes.
- In a small bowl, mix together the cumin, coriander, smoked paprika, garlic powder, chili powder, and ½ teaspoon salt. Add salmon bites to a large bowl and toss with the spice blend and olive oil.
- Turn the oven to broil on HIGH. Add the salmon cubes to a baking sheet with parchment paper. Place the sheet pan in the oven on broil for 5 minutes. Remove and allow to cool slightly.
- In a separate medium bowl, combine diced mango, diced red onion, jalapeño, chopped cilantro, lime juice, and salt to taste. Mix well and set aside.
- Warm the tortillas either by heating them briefly in a skillet over medium heat or wrapped in tin foil in the oven for 10 minutes.
- Assemble the tacos by adding 2-3 salmon cubes to each taco and gently pressing them down to flake slightly. Add a scoop of mango salsa and a slice of avocado. Garnish with fresh lime wedges, a sprinkle of cotija cheese, and more cilantro as desired. Drizzle a small amount of Mexican crema or sour cream overtop the salmon taco.
- Serve immediately while the tacos are warm and the flavors are fresh.
- Squeeze lime juice over the tacos just before eating for an extra burst of citrus flavor.
Notes
- Though some may prefer their salmon well-done, for the best salmon tacos, I recommend cooking the salmon to a temp of medium or medium well, ensuring that the salmon is tender and not too dry.
- Fresh ingredients make a huge difference in this salmon recipe -- especially when it comes to seafood! Source your salmon filets from a fresh seafood counter or market.
- Make sure you remove any bones in the salmon prior to cooking!
Emily says
delicious & easy!