Name: Salmon Tacos with Mango Corn Salsa Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mexican
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)

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Introduction

Salmon tacos with mango corn salsa offer a fresh and vibrant twist on a classic favorite. The tender, spiced salmon pairs perfectly with the sweet, tangy salsa, making for a delicious and colorful meal that’s quick to prepare.

Five tacos are arranged in close view on a white marbled surface, each with three visible layers: a soft corn tortilla with light char spots on the edges, a middle layer of black beans adding a dark, smooth texture, and a top layer of golden brown grilled salmon chunks. The final layer is a fresh salsa made of bright yellow mango pieces, white corn kernels, light green diced cucumber, small bits of red onion, and sprinkles of green herbs, giving a colorful and fresh appearance. On the side, a white bowl holds extra salsa, and a spoon filled with avocado cubes rests nearby. photo taken with an iphone --ar 4:5 --v 7

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

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 evenly coated. If your taco seasoning lacks salt, add some to 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 with a fork.
Step 4: While the salmon bakes, combine diced 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: Soften the corn tortillas by heating avocado oil in a large skillet. Quickly dip each tortilla on one side into the hot oil and transfer to a paper-towel lined plate. Stack them to keep warm and pliable. Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds to soften.
Step 6: To assemble, spread refried beans or mashed avocado on each tortilla. Add pieces of the baked salmon, gently pressing to flatten slightly. Top with a generous scoop of the mango corn salsa.
Step 7: Finish with a squeeze of lime and an optional drizzle of honey before serving.

Tips & Variations

Use fresh, high-quality salmon for the best flavor and texture.
Swap the corn tortillas for flour if preferred, though corn adds authentic flavor.
Add a touch of chili powder or cayenne to the salsa for some heat.
Try black beans instead of refried beans for a lighter option.
For extra creaminess, add a dollop of sour cream or Greek yogurt on top.

Storage

Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven or microwave before assembling tacos. Keep tortillas wrapped in a damp paper towel and warmed briefly before serving to maintain pliability.

How to Serve

The image shows two grilled fish tacos on a white marbled texture, each with three main layers. The first layer is a warm toasted corn tortilla with dark char marks sitting flat. On top of this is a layer of dark black beans adding depth, followed by pieces of lightly browned grilled fish with a slightly crispy texture. The fish is covered with a colorful mix of chopped yellow mango, white corn kernels, pale green cucumber, and small bits of fresh green herbs, adding a fresh and vibrant look. There are a few small chunks of green avocado on one side of the tortilla, and some of the salsa mix is spilled slightly around the tacos. A halved avocado lies in the upper right corner of the image. photo taken with an iphone --ar 4:5 --v 7

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.

How can I make the tortillas softer without using oil?

You can wrap the tortillas in damp paper towels and microwave them for 30 seconds to steam and soften them without adding oil.