Hey there, my friend. This salmon taco recipe is about to become your new favorite. I know because the combination of juicy salmon, sweet mango, and crunchy corn is just too good. And you won’t believe how easy it is to make.
The best part? I’ve got a trick that keeps the salmon tender while giving it a little crisp. Let me show you how to put this all together.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowls
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Baking sheet or grill pan
- Tongs
- Skillet
- Serving plate
Important Info
- Servings: Makes 6 tacos
- Estimated Cost to make this recipe: Around $15-$20, depending on ingredient prices
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Calories per serving: About 320 calories per taco
- Cook method: Grilling or pan-searing
- Season: Great for summer but delicious any time of the year
- Courses: Main Course
- Cuisine: Mexican-inspired
- Diets: GlutenFreeDiet, LowCalorieDiet
How to Make Salmon Tacos with Mango Corn Salsa
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the salmon:
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 ounces salmon fillets, skin removed
For the mango corn salsa:
- 1 cup mango, diced
- 1 cup corn, cooked and cooled
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely diced
- Juice of 1 lime
- Salt to taste
For the tacos:
- 6 small corn tortillas
- ½ cup shredded cabbage
- ½ cup sour cream or Greek yogurt (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Salmon | Tilapia, shrimp, or tofu |
| Corn tortillas | Flour tortillas or lettuce wraps |
| Mango | Pineapple or peaches |
| Sour cream | Greek yogurt or dairy-free yogurt |
| Cilantro | Parsley or green onions |
Instructions
- Prepare the salmon. In a small bowl, mix olive oil, chili powder, garlic powder, smoked paprika, salt, and black pepper. Rub this mixture all over the salmon fillets.
- Cook the salmon. Heat a skillet or grill pan over medium-high heat. Cook the salmon for about 3-4 minutes per side until golden and flaky. Remove from heat and set aside.
- Make the mango corn salsa. In a bowl, combine mango, corn, red onion, cilantro, jalapeño, lime juice, and salt. Stir well and let the flavors blend while you prepare the tacos.
- Warm the tortillas. Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side until soft and slightly charred.
- Assemble the tacos. Flake the salmon into pieces and place them on the tortillas. Top with shredded cabbage and mango corn salsa.
- Add a finishing touch. Drizzle with sour cream or Greek yogurt if you like, and serve immediately.
Helpful Tips
- Don’t overcook the salmon. It should be juicy and flaky, not dry.
- Make the salsa ahead. Letting it sit for 10-15 minutes brings out the flavors even more.
- Use fresh lime juice. Bottled lime juice won’t give the same fresh taste.
- Toast the tortillas. This gives them a better texture and makes the tacos taste amazing.
- Spice it up. If you love heat, add extra jalapeños or a dash of hot sauce.
What to Serve with Salmon Tacos
These tacos pair well with:
- Mexican rice
- Black beans
- Guacamole and tortilla chips
- A light cucumber salad
How Do You Serve the Recipe?
Serve these tacos on a large platter with extra lime wedges, salsa, and a drizzle of sour cream. If you’re having guests over, you can also set up a DIY taco bar so everyone can customize their own.
Where Do You Serve This Recipe the Most?
These tacos are perfect for:
- Summer cookouts – fresh, light, and packed with flavor
- Taco Tuesdays – easy and fun to make
- Family dinners – kids love the sweet mango and crunchy corn
- Beach trips and picnics – portable and easy to eat outdoors
Storage
Short-term Storage (Room Temperature)
- If you plan to eat them within an hour, keep the components separate.
- Store the salsa in a covered bowl at room temperature for up to 2 hours.
Refrigeration
- Store leftover salmon in an airtight container for up to 3 days.
- Keep the mango corn salsa in the fridge for up to 2 days.
- Wrap extra tortillas in a damp paper towel and store them in a resealable bag.
Freezing
- Salmon: Freeze cooked salmon for up to 3 months. Thaw in the fridge before reheating.
- Tortillas: Wrap in foil and freeze for up to 6 months.
- Salsa: Not recommended for freezing as it will get mushy.
Frequently Asked Questions
Can I use canned corn instead of fresh?
Yes, you can use canned corn. Just make sure to drain and rinse it well before adding it to the salsa.
What’s the best way to reheat the salmon?
Reheat it in a skillet over low heat for 2-3 minutes or in an oven at 300°F until warmed through. Avoid the microwave as it can make it dry.
Can I make these tacos ahead of time?
You can prep everything in advance, but assemble the tacos right before serving so the tortillas stay fresh and the salsa doesn’t make them soggy.
Are these tacos spicy?
No, they have just a mild kick from the jalapeño. If you prefer spicier tacos, add extra jalapeño or a dash of hot sauce.
Can I make this recipe dairy-free?
Yes. Just skip the sour cream or use a dairy-free alternative like cashew yogurt.
