Name: Salmon Tacos with Mango Corn Salsa Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mexican-inspired
Ingredients: 1 lb. salmon fillet; 2-3 teaspoons taco seasoning; 2 teaspoons avocado oil; 1 large mango, diced; 1 cucumber, diced; 2 ears sweet corn, kernels cut off the cob; 1/4 cup finely chopped red onion; 1/2 cup finely chopped cilantro; 1 tablespoon honey; Zest and juice of 1 lime; 1/2 teaspoon salt; One 14-ounce can refried beans, or regular black beans, or 2 avocados; 8 corn tortillas; 1/4 cup avocado oil for softening tortillas

Ingredients

1 lb. salmon fillet (see notes)

2-3 teaspoons taco seasoning

2 teaspoons avocado oil

1 large mango, diced

1 cucumber, diced

2 ears sweet corn, kernels cut off the cob

1/4 cup finely chopped red onion

1/2 cup finely chopped cilantro

1 tablespoon honey

Zest and juice of 1 lime

1/2 teaspoon salt

One 14-ounce can refried beans, or regular black beans, or 2 avocados

8 corn tortillas

1/4 cup avocado oil for softening

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 2: Toss the salmon with the taco seasoning and 2 teaspoons of avocado oil until well-coated. Add salt if your seasoning blend doesn’t include it. You can do this in a bowl or directly on the baking sheet.

Step 3: Bake the salmon close to the top of the oven for about 8 minutes, or until it flakes easily when pressed with a fork.

Step 4: While the salmon is baking, combine the diced mango, cucumber, corn kernels, red onion, cilantro, honey, lime zest and juice, and salt in a bowl. Toss well and adjust seasoning to taste.

Step 5: Soften the corn tortillas by dipping each one quickly on one side into hot avocado oil heated in a large skillet. Transfer them to a paper-towel lined plate and stack as you go to retain warmth and softness. Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds.

Step 6: Assemble the tacos by spreading refried beans, black beans, or mashed avocado on each tortilla. Add a few pieces of the baked salmon, gently pressing to slightly break it apart. Top generously with the mango corn salsa. Finish with an extra squeeze of lime and a drizzle of honey if desired.

Tips & Variations

For a spicier kick, add finely chopped jalapeño to the salsa or sprinkle hot sauce over the tacos before serving.

Use fresh lime juice in the salsa for the brightest flavor, and adjust sweetness with more or less honey depending on your mango’s ripeness.

To make these tacos gluten-free, ensure your taco seasoning and tortillas are labeled gluten-free.

Grill the salmon instead of baking for a smoky flavor that complements the fresh salsa beautifully.

Storage

Store leftover salmon, salsa, and tortillas separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in the oven or microwave to avoid drying it out. Warm tortillas briefly before serving to regain softness. Salsa is best enjoyed fresh but can be kept chilled for up to 1 day.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works fine. Just thaw it completely and pat it dry before seasoning and baking to ensure even cooking.

What can I substitute for taco seasoning?

If you don’t have commercial taco seasoning, use a blend of chili powder, cumin, paprika, garlic powder, onion powder, salt, and a pinch of cayenne pepper for a homemade alternative.