Salmon Tacos with Mango Corn Salsa Recipe
These Salmon Tacos with Mango Corn Salsa offer a vibrant and fresh take on classic fish tacos. Featuring tender oven-baked salmon seasoned with taco spices, topped with a bright mango and corn salsa, and served on warm, soft corn tortillas, this recipe balances savory, sweet, and tangy flavors for a delightful meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
For the Salmon
- 1 lb. salmon fillet (preferably skinless)
- 2–3 teaspoons taco seasoning
- 2 teaspoons avocado oil
- Salt, to taste (optional, depending on taco seasoning)
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
For Assembly
- One 14-ounce can refried beans or regular black beans or 2 avocados (mashed)
- 8 corn tortillas
- 1/4 cup avocado oil (for softening tortillas)
Instructions
- Prep the Oven and Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season the Salmon: Place the salmon fillet in a bowl or directly on the prepared baking sheet. Toss with 2-3 teaspoons of taco seasoning and 2 teaspoons of avocado oil until the salmon is well-coated. Add salt if your taco seasoning lacks it.
- Bake the Salmon: Place the baking sheet close to the top of the oven and bake for about 8 minutes, or until the salmon flakes easily when pressed with a fork, ensuring it remains moist and tender.
- Prepare the Mango Corn Salsa: While the salmon bakes, combine diced mango, cucumber, fresh corn kernels, finely chopped red onion, cilantro, honey, lime zest and juice, and salt in a bowl. Toss gently and adjust seasoning to taste for a fresh, vibrant salsa.
- Soften the Tortillas: Heat 1/4 cup avocado oil in a large skillet over medium heat. Quickly dip each corn tortilla one-sided into the hot oil and transfer to a plate lined with paper towels to absorb excess oil. Stack the tortillas to retain warmth and moisture. Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds to steam them soft.
- Assemble the Tacos: Spread mashed avocado or refried/black beans evenly onto the bottom side of each softened tortilla. Add a few chunks of the baked salmon, pressing gently to slightly mash them. Top generously with the mango corn salsa. Finish with an optional squeeze of fresh lime juice and a drizzle of honey for extra brightness and subtle sweetness before serving.
Notes
- For best results, use fresh, wild-caught salmon fillets that are skinless for even cooking.
- If you don’t have fresh corn, frozen kernels can be thawed and drained as a substitute.
- Taco seasoning can be store-bought or homemade; adjust salt accordingly.
- To make this dish vegan/vegetarian, substitute grilled or roasted vegetables for salmon.
- Softening tortillas by frying briefly in oil enhances flavor and texture, but the microwave steaming method works well for a lower-fat option.
Keywords: salmon tacos, mango corn salsa, fish tacos, Mexican recipe, healthy tacos, baked salmon, fresh salsa
