Dinner

Salmon Tacos with Mango Corn Salsa Recipe

ByMaya bella February 17, 2026February 17, 2026

Introduction

These Salmon Tacos with Mango Corn Salsa are a fresh and flavorful twist on a classic favorite. Tender baked salmon pairs perfectly with a bright, juicy salsa, all wrapped in warm, softened corn tortillas. They’re easy to make and a great way to enjoy seafood with a tropical touch.

Six grilled corn tortillas with dark char marks are open and filled with three layers: a bottom layer of shiny black beans, a middle layer of orange-brown grilled salmon pieces, and a top layer of bright yellow mango salsa mixed with green cucumber, white corn, and chopped herbs. The tacos are placed closely together on a white marbled surface. A white bowl filled with the colorful salsa sits on the left side, with some salsa scattered beside the tacos. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. salmon fillet (see notes)
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 Fahrenheit and line a baking sheet with parchment paper.
Step 2: Toss the salmon with the taco seasoning and 2 teaspoons avocado oil until well-coated. Add salt if your seasoning doesn’t contain any.
Step 3: Place the salmon on the prepared baking sheet and bake for 8 minutes, close to the top of the oven, until it easily flakes with a fork.
Step 4: While the salmon bakes, prepare the salsa by combining mango, cucumber, corn kernels, red onion, cilantro, honey, lime zest, lime juice, and salt in a bowl. Toss and season to taste.
Step 5: Soften the corn tortillas by heating 1/4 cup avocado oil in a large skillet. Quickly dip each tortilla on one side in the hot oil, then stack them on a paper-towel lined plate to distribute heat and oil evenly. Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds to steam.
Step 6: Assemble the tacos by spreading mashed avocado or refried/black beans on the tortillas. Add pieces of baked salmon, gently pressing to break them apart slightly.
Step 7: Top each taco with a generous scoop of mango corn salsa. Finish with a squeeze of fresh lime and a drizzle of honey if desired.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of chili flakes to the salsa.
Use fresh or frozen corn depending on availability; if frozen, thaw before use.
Swap avocado oil for olive oil if preferred.
To make this dish vegan, replace salmon with grilled tofu or tempeh and use black beans or mashed avocado as the base.

Storage

Store leftover cooked salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Keep tortillas wrapped in foil or a sealed bag at room temperature or in the fridge. Reheat salmon gently in the oven or microwave and warm tortillas before assembling the tacos again.