Salmon Tacos with Mango Salsa

Have some salmon and in the mood for tacos? Then you have to try these delicious salmon tacos! These salmon tacos are filled with flaky, baked salmon, shredded cabbage, sliced avocado, and the easiest mango salsa. Its great meal option for taco night!

I never paid attention to salmon tacos until about a year ago and I regret not trying them sooner. When I think of fish tacos, I think of shrimp but now they will need to scoot over for salmon!

I have been working on this recipe for a LONG time but my husband and I don’t care. It’s so good, it’s starting to become a regular meal option. They are so easy to make and the best part? We don’t have to worry about making sides. They are so loaded and super filling, a side is not required.

When I think of fish tacos, I think of a piece of fish fried and put in a tortilla with shredded cabbage and salsa. Although those are amazing too, I really wanted to stay healthy and keep these tacos simple.

When my husband and I have salmon for the week, we love baking it. It’s convenient and tastes delicious.

And who would have known salmon and mangos are a great combination? I don’t eat mango often but now I can’t eat these salmon tacos with it in the salsa. The salsa has some heat and with the mango, it balances out the flavors and goes great with the baked salmon.

Then there’s the cabbage and avocado! You can’t forget those. They make the fish taco a taco, giving it that creamy and crunchy bite. I just made them again the other night and I’m already wanting to make them for dinner!

I really hope you enjoy this! So, try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!

Salmon Tacos with Mango Salsa

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Total Time 28 minutes mins

Course entrees

Ingredients

  

• 6-8 Tortillas, warmed
• 1 pound Salmon Filet
• 2 Tbl. oil
• 3 limes
• ¼ tsp. salt
• ¼ tsp pepper
• 1 tsp. cumin
• 1 tsp. chipotle powder
• 1 mangos, skin and seeds removed and diced
• ½ jalapeno pepper, minced (about 1 Tbl.)
• ½ red bell pepper, minced (about ½ cup)
• 1 green onion, chopped
• 1 roma tomato, seeds removed and diced
• 1 shallot, diced
• 3 Tbl. Cilantro, chopped
• 1 cup shredded purple cabbage
• 1 avocado, sliced

Instructions

 

• Preheat oven to 350*
• Cover a baking tray with parchment paper. Place the salmon filet on top and pat down with a paper towel to remove any excess water.
• In a small mixing bowl, combine the oil, the juice of 1 lime, salt, pepper, cumin, and chipotle powder.
• Pour over the salmon and rub all over, making sure the whole top of filet is coated. Bake in the oven for 25-30 minutes or until cooked through. Let cool.
• In another bowl, mix together the diced mango, jalapeno pepper, bell peppers, green onion, tomato, shallot, cilantro, and juice from half a lime. Season with a pinch of salt + pepper.
• Wedge the remaining limes for serving.
• Place a small bed of shredded purple cabbage on top of the tortilla following with the salmon, sliced avocado and mango salsa. Repeat with remaining tacos.
• Serve with lime wedges.

Keyword salmon, tacos