Salmon Tacos with Mango Corn Salsa Recipe
Introduction
These Salmon Tacos with Mango Corn Salsa offer a fresh and flavorful twist on a classic favorite. The combination of tender, seasoned salmon and sweet, tangy salsa wrapped in soft corn tortillas makes for a vibrant and satisfying meal that’s easy to prepare.
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 your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Step 2: Toss the salmon fillet with taco seasoning and 2 teaspoons of avocado oil until it’s well coated. If your seasoning lacks salt, sprinkle some on the salmon.
- Step 3: Place the salmon on the prepared baking sheet and bake 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 bakes, combine the diced mango, cucumber, corn kernels, red onion, and cilantro in a bowl. Add lime zest, lime juice, honey, and salt, then toss to mix well. Adjust seasoning to taste.
- Step 5: Soften the corn tortillas by heating 1/4 cup avocado oil in a large skillet. Quickly dip each tortilla, one side only, into the hot oil, then place on a paper-towel-lined plate. Stack them to warm through. Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds to soften.
- Step 6: To assemble, spread mashed avocado or refried/black beans on each tortilla. Add a few pieces of baked salmon and gently press them to slightly break apart. Top generously with the mango corn salsa. Finish with a squeeze of lime and a drizzle of honey if desired.
Tips & Variations
- For extra flavor, marinate the salmon in taco seasoning and oil for 15-30 minutes before baking.
- Use smoked paprika or chipotle powder to spice up the taco seasoning.
- Add diced jalapeño to the salsa for some heat.
- Swap cilantro for fresh parsley or basil if preferred.
- Serve with a side of lime wedges and extra honey for drizzling.
Storage
Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Keep tortillas wrapped in a damp paper towel in a sealed bag to maintain softness. Reheat salmon gently in the oven or microwave to avoid drying it out. Use salsa cold or at room temperature for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon can be used. Thaw it completely in the refrigerator overnight before seasoning and baking for best results.
What if I don’t have fresh corn on hand?
You can substitute frozen corn that has been thawed and drained, or use canned corn rinsed well, although fresh corn adds the best texture and sweetness.
PrintSalmon Tacos with Mango Corn Salsa Recipe
These vibrant Salmon Tacos with Mango Corn Salsa combine flaky, seasoned baked salmon with a refreshing, sweet-and-savory mango and corn salsa, all served on softened corn tortillas. Perfect for a quick, healthy, and flavorful meal that’s easy to assemble and packed with fresh ingredients.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8 tacos 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Salmon:
- 1 lb. salmon fillet
- 2–3 teaspoons taco seasoning
- 2 teaspoons avocado oil
- Salt (if taco seasoning is salt-free)
For the Mango Corn Salsa:
- 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
For the Tacos:
- One 14-ounce can refried beans or regular black beans, or 2 avocados (for mashing)
- 8 corn tortillas
- 1/4 cup avocado oil (for softening tortillas)
Instructions
- Prep: Gather all ingredients and preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Season the Salmon: Toss the salmon fillet with the taco seasoning and 2 teaspoons of avocado oil until evenly coated. Add salt if your seasoning blend doesn’t include it. You can do this in a bowl or directly on the lined baking sheet.
- Bake the Salmon: Place the salmon close to the top of the preheated oven. Bake for about 8 minutes, or until the salmon flakes easily with a fork.
- Make the Salsa: While the salmon bakes, combine diced mango, cucumber, corn kernels, chopped red onion, cilantro, honey, lime zest and juice, and salt in a bowl. Toss well and adjust seasoning to taste.
- Soften the Tortillas: Heat avocado oil in a large skillet over medium heat. Quickly dip each corn tortilla one-sided into the hot oil and transfer to a plate lined with paper towels. Stack them as you go to keep warm and pliable. Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds to steam.
- Assemble the Tacos: Spread mashed avocado or refried/black beans on each tortilla. Add pieces of baked salmon, gently pressing them down. Top generously with mango corn salsa. Finish with an optional squeeze of lime and a drizzle of honey for extra brightness and sweetness.
Notes
- You can use black beans or mashed avocado instead of refried beans for a different texture and flavor.
- Ensure the taco seasoning does not contain added salt or adjust accordingly for dietary preferences.
- Use fresh corn for best flavor in the salsa; frozen corn can be substituted if thawed and drained.
- If you prefer crispier tortillas, you can fry them longer or bake them briefly after softening.
- Leftover salmon and salsa make excellent salad toppings or rice bowl additions.
Keywords: salmon tacos, mango corn salsa, baked salmon, healthy tacos, gluten free tacos, fresh salsa, quick dinner
