Simple Roasted Salmon Tacos with Mango Salsa
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.
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Servings: 2 tacos
Calories: 484kcal
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!
Nutrition
Calories: 484kcal | Carbohydrates: 27g | Protein: 23g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 1mg | Potassium: 1.012mg | Fiber: 8g | Sugar: 3g | Vitamin A: 551IU | Vitamin C: 14mg | Calcium: 131mg | Iron: 3mg
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