Salmon Tacos with Mango Salsa

There are a lot of salmon tacos out there, but these Salmon Tacos with Mango Salsa are the ones I make on repeat. They’re fresh, a little sweet, and come together fast. It’s one of those dinners that feels a little fancy but is actually really easy.

Why You’ll Love This Recipe

I’ve been on a major taco kick lately. I can’t get enough, and these Salmon Tacos with Mango Salsa are at the top of my list.

They’re great any time of the year, but try them on a warm summer evening on the patio. You’ll thank me later.

These fish tacos are perfect for a weeknight dinner (they’re super easy), but honestly, I’d serve it to friends, too. Just add margaritas.

I love a 30 minute meal like this one. It’s light, fresh, and so good! The salmon gets tossed with taco seasoning and baked until tender and flaky. While it cooks, you’ll toss together a simple mango salsa with cherry tomatoes, jalapeño, and plenty of lime.

Just chop the ingredients and bake the salmon – no grill needed! 

I already have a mango salsa recipe I love, but I wanted something a little different here. Adding tomatoes makes it extra juicy and gives it a more traditional salsa vibe. It pairs perfectly with the salmon. 

Want more taco recipes? You’ve also got to try these Chicken Fajita Tacos and Chorizo Tacos with Salsa Verde!

Ingredients

For the Salmon:

• Salmon: Fresh or thawed frozen salmon fillets, cut into bite-sized chunks so they cook evenly. Pat dry before seasoning. Look for sustainably sourced if you can, and if your fillets have skin, most fish counters will remove it for you if you don’t want to do it yourself.
• Olive Oil: Extra-virgin olive oil helps the salmon get a little golden in the oven. You can also use avocado oil.
• Taco Seasoning: I use either store-bought or homemade in this recipe. I love Siete Mild or Spicy taco seasonings, or my homemade taco seasoning.

For the Mango Salsa:

• Mango: Look for one that’s just slightly soft to the touch. If it has a slight give when you gently press it, it means it’s ripe and ready. Read more about choosing fresh mango.
• Cherry Tomatoes: I love the extra juiciness and pop of color these add.
• Jalapeño: Leave the seeds in if you want it spicy, or scoop them out for a milder kick.
• Red Onion: I like just a little, diced small, so it doesn’t overpower the salsa.
• Cilantro: Fresh is best here. If you’re not a cilantro fan, you can leave it out.
• Lime Juice: Brightens up everything and brings the salsa together.
• Salt: Sea salt to make all the flavors pop.

For the Tacos:

• Tortillas: I usually go with flour tortillas, but corn works too. Just warm them up before serving.
• Red Cabbage: Adds a nice crunch and a pop of color.
• Cotija or Manchego Cheese: Cotija is salty and crumbly, manchego is a little nuttier. Both are great, so use what you love.

*The full ingredient list with amounts is in the recipe card below.

How to Make Salmon Tacos with Mango Salsa

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Pat the salmon dry with a paper towel to remove excess moisture. In a large bowl, toss the salmon chunks with olive oil and taco seasoning until well coated. Spread in a single layer on the baking sheet.
3. Bake the salmon for 8 minutes or until it’s cooked through and easily flakes with a fork.

4. While the salmon bakes, stir together the mango, cherry tomatoes, jalapeño, red onion, cilantro, lime juice, and a pinch of salt in a medium bowl. Taste and add more salt as needed.
5. Fill each tortilla with a layer of red cabbage, cooked salmon, mango salsa, and a sprinkle of manchego cheese. Serve immediately and enjoy!

Expert Tip: Cut the salmon into even-sized pieces so they cook evenly. Bite-sized chunks also make assembling the tacos easier and keep them from falling apart while you eat.

Fish Taco Variations

• Add more toppings: Top tacos with fresh avocado slices, radishes, sour cream, or guacamole. You can also add diced red bell pepper to the salsa.
• Switch up the fruit: You can use pineapple instead of mango or do a half-and-half mix for a fun twist.
• Try a different protein: Cod, mahi mahi, or even shrimp would work great here. Not into fish? You could definitely make these with chicken. Adjust cook time accordingly.
• Make them gluten-free: Use corn tortillas or a gluten-free tortilla instead of flour, and make sure to use gluten-free taco seasoning.

Serving Suggestions

These tacos are super satisfying on their own, but if you’re making it a meal, chips and guac or cilantro lime rice are always great sides. A simple black bean salad would be perfect, too.

My favorite part about tacos is the toppings, so build your fish tacos with any additional toppings you enjoy. I like sour cream, cotija cheese, avocado, or pickled red onions. Serve them with lime wedges and fresh cilantro.

If you’re entertaining, serve with margaritas or agua fresca and let everyone build their own tacos.

Tacos aren’t just for Taco Tuesday! Make them any night of the week or prep them ahead for lunch. They are great served cold too! Celebrating Cinco de Mayo? These will be a huge hit!

Make Ahead and Storage Tips

Make Ahead: You can prep the mango salsa and shred the cabbage a day or so in advance. Store each in its own container in the fridge. The salmon is best fresh, but it can be cooked ahead of time if needed.

Meal Prep: These make a great meal prep lunch. The salmon is just as good cold, so you can skip reheating if you prefer. Just store everything separately and assemble them when you’re ready to eat.

Storage: To prevent soggy tacos, keep the salmon, salsa, cabbage, and tortillas in separate airtight containers. Use within 2–3 days for the best flavor and texture.

Reheating: If you prefer warm salmon, reheat it gently in a warm oven or a skillet over low heat. Avoid overcooking, or it may dry out.

Frequently Asked Questions (FAQ’s)

More Taco Night Recipes

• Shrimp Tacos with Avocado Crema
• Avocado Pico de Gallo
• Restaurant Style Salsa Verde

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