Print

Salmon Tacos with Mango Corn Salsa Recipe

Print Recipe

★★★★★

4.4 from 112 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dylangranv.com/salmon-tacos-with-mango-corn-salsa-recipe/