Can I use frozen salmon?

Yes! Just make sure it's fully thawed and patted dry before cooking so it roasts properly.

Can I make this gluten-free?

To make gluten-free, use corn tortillas or a gluten-free flour tortilla. Also, be sure to use gluten-free taco seasoning.

These Salmon Tacos with Mango Salsa are the ones I make on repeat. They’re fresh, a little sweet, and come together fast.

Scale

For the Salmon

For the Mango Tomato Salsa

For the Tacos

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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Pat the salmon dry with a paper towel to remove excess moisture. In a large bowl, toss the salmon chunks with the olive oil and taco seasoning until well coated. Spread in a single layer on the baking sheet.
Bake the salmon chunks for 8 minutes, or until they’re cooked through and easily flakes with a fork.
While the salmon bakes stir together the mango, cherry tomatoes, jalapeno, red onion, cilantro, lime juice, and a pinch of salt in a medium bowl. Taste and add more salt as needed.
Fill each tortilla with a layer of red cabbage, cooked salmon, mango salsa, and sprinkle of manchego cheese. Serve immediately and enjoy!

The salmon is ready when it flakes easily with a fork and is opaque throughout.

Nutritional Values (per serving) are approximates only.