Salmon Tacos with Mango Corn Salsa Recipe
These Salmon Tacos with Mango Corn Salsa combine tender, oven-baked salmon seasoned with flavorful taco spices, paired with a fresh, vibrant mango and corn salsa. Served on warm, softened corn tortillas with creamy avocado or refried beans, they make a colorful and delicious meal perfect for a quick weeknight dinner or a weekend gathering.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
For the Salmon
- 1 lb. salmon fillet
- 2–3 teaspoons taco seasoning
- 2 teaspoons avocado oil
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
Other Ingredients
- 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 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for baking the salmon.
- Season the Salmon: Toss the salmon fillet with taco seasoning and 2 teaspoons of avocado oil to coat evenly. If your taco seasoning lacks salt, sprinkle some additional salt on the salmon to enhance flavor.
- Bake the Salmon: Place the seasoned salmon on the prepared baking sheet and bake it in the oven, positioned close to the top rack, for about 8 minutes. The salmon is done when it easily flakes apart when pressed gently with a fork.
- Make the Salsa: While the salmon bakes, combine the diced mango, diced cucumber, corn kernels, finely chopped red onion, chopped cilantro, honey, lime zest and juice, and salt in a bowl. Toss everything together and adjust seasoning if needed.
- Soften the Tortillas: Heat the 1/4 cup of avocado oil in a large skillet. Briefly dip each corn tortilla on one side into the hot oil and transfer to a paper towel–lined plate to drain excess oil. Stack the tortillas so the residual heat and oil keep them warm and pliable. Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds to soften.
- Assemble the Tacos: Spread mashed avocado or refried beans on each softened tortilla as a base. Add a few pieces of the baked salmon and gently press to slightly break it apart. Top generously with the mango corn salsa. Finish with a fresh squeeze of lime and an optional drizzle of honey for extra sweetness.
Notes
- Use fresh, wild-caught salmon for the best flavor and texture.
- If taco seasoning does not contain salt, add salt separately to taste when seasoning the salmon.
- For a vegetarian option, substitute the salmon with grilled vegetables or tofu and use beans or avocado as the protein base.
- You can prepare the mango corn salsa a few hours ahead and refrigerate to allow flavors to meld.
- Adjust the level of honey in the salsa and drizzle according to personal sweetness preference.
Keywords: salmon tacos, mango corn salsa, healthy tacos, baked salmon recipe, Mexican tacos, corn tortillas, quick seafood tacos
