Salmon Tacos with Mango Corn Salsa Recipe
Introduction
These salmon tacos with mango corn salsa offer a fresh and vibrant twist on a classic favorite. Perfectly baked salmon pairs beautifully with a sweet and tangy salsa, making this dish both healthy and delicious. They’re quick to prepare and ideal for a weeknight dinner or casual gathering.
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
Instructions
- Step 1: Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Step 2: Toss the salmon with taco seasoning and 2 teaspoons of avocado oil until well-coated. Add salt if your seasoning lacks it.
- Step 3: Place the salmon on the baking sheet and bake for 8 minutes, close to the top of the oven, until it flakes easily with a fork.
- Step 4: While the salmon bakes, combine mango, cucumber, corn kernels, red onion, cilantro, honey, lime zest and juice, and salt in a bowl. Mix well and adjust seasoning to taste.
- Step 5: To soften tortillas, heat some avocado oil in a skillet. Quickly dip each tortilla into the hot oil on one side and stack on a paper towel-lined plate. Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds.
- Step 6: Assemble tacos by spreading mashed avocado or refried beans on each tortilla. Add salmon pieces, gently pressing them down, then top with a generous scoop of mango corn salsa. Finish with a squeeze of lime and a drizzle of honey if desired.
Tips & Variations
- Use black beans or mashed avocado as the base for a creamy texture and additional protein.
- For extra heat, add chopped jalapeño to the salsa or a dash of hot sauce to the tacos.
- Try grilling the salmon instead of baking for a smoky flavor.
- Swap out corn tortillas for flour tortillas if preferred, though corn adds authentic flavor.
Storage
Store leftover cooked salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Tortillas are best fresh but can be wrapped in foil and reheated in the oven or microwave. Reheat salmon gently to avoid drying it out, and assemble tacos just before eating for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works well. Thaw it completely before seasoning and baking to ensure even cooking.
What can I substitute for avocado oil?
Other mild oils like olive oil, grapeseed oil, or sunflower oil can be used in place of avocado oil.
Print
Salmon Tacos with Mango Corn Salsa Recipe
- Total Time: 18 minutes
- Yield: 8 tacos 1x
- Diet: Gluten Free
Description
These vibrant Salmon Tacos with Mango Corn Salsa offer a fresh and flavorful twist on a classic favorite. Tender baked salmon seasoned with zesty taco spices is paired with a sweet and tangy mango corn salsa, creamy avocado or refried beans, and softened corn tortillas for a delicious and easy meal perfect for any night of the week.
Ingredients
Salmon
- 1 lb. salmon fillet
- 2–3 teaspoons taco seasoning
- 2 teaspoons avocado oil
- Salt, to taste (if taco seasoning does not contain salt)
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
Extras
- One 14-ounce can refried beans, or regular black beans, or 2 avocados
- 8 corn tortillas
- 1/4 cup avocado oil (for softening tortillas)
Instructions
- Prep: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper for an easy cleanup.
- Season the Salmon: Toss the salmon fillet with the taco seasoning and 2 teaspoons of avocado oil until well coated, adding salt if your seasoning mix lacks it. You can do this in a bowl or directly on the baking sheet.
- Bake the Salmon: Place the salmon close to the top rack of the oven and bake for about 8 minutes or until it flakes easily when pressed with a fork.
- Make the Salsa: While the salmon is baking, dice the mango, cucumber, and chop the red onion and cilantro. Combine with fresh corn kernels, honey, lime zest and juice, and salt. Toss everything gently to blend the flavors.
- Soften the Tortillas: Heat 1/4 cup of avocado oil in a large skillet. Quickly dip each corn tortilla on one side into the hot oil, then place on a plate lined with paper towels. Stack them as you go so the heat and oil distribute evenly, or alternatively, microwave wrapped in damp paper towels for about 30 seconds to make them pliable.
- Assemble the Tacos: Spread mashed avocado or refried beans on the bottom of each tortilla. Add a few pieces of baked salmon, gently pressing to slightly break the fish apart. Top generously with mango corn salsa, then finish with a squeeze of lime and a drizzle of honey if desired.
Notes
- Choose fresh, skin-on salmon fillets for the best texture and flavor.
- Taco seasoning can be store-bought or homemade; adjust salt accordingly.
- If you prefer, substitute refried beans with black beans or mashed avocado to suit dietary preferences.
- For a spicier salsa, add diced jalapeños or a pinch of chili powder.
- Softening tortillas in oil adds flavor and flexibility, but microwaving is a quick, oil-free alternative.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: salmon tacos, mango corn salsa, baked salmon, easy tacos, Mexican seafood taco, healthy tacos, avocado, refried beans, corn tortillas, summer recipe
