Print

Salmon Tacos with Mango Corn Salsa

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fresh and vibrant salmon tacos topped with sweet mango corn salsa and a squeeze of lime. The smoky, flaky salmon pairs perfectly with juicy fruit and crisp vegetables for a light yet satisfying meal.

Ingredients

  • 1 pound salmon fillet, skin removed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 small corn or flour tortillas
  • For the mango corn salsa:
  • 1 cup fresh mango, diced
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Pinch of salt
  • Optional toppings:
  • Sliced avocado
  • Shredded cabbage
  • Lime wedges
  • Crumbled queso fresco

Instructions

  1. Preheat the oven to 400°F (200°C) or heat a skillet over medium heat.
  2. Pat the salmon dry and rub with olive oil.
  3. In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Coat the salmon evenly with the seasoning.
  4. Bake for 12–15 minutes, or cook in a skillet for 4–5 minutes per side, until the salmon flakes easily with a fork and reaches 145°F (63°C).
  5. While the salmon cooks, combine mango, corn, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Mix gently and set aside.
  6. Warm the tortillas in a dry skillet or directly over a flame until soft and pliable.
  7. Flake the cooked salmon into large chunks.
  8. Assemble tacos by adding salmon to each tortilla, topping with mango corn salsa, and finishing with desired optional toppings.
  9. Serve immediately with extra lime wedges.

Notes

  • Grill the salmon for a smokier flavor variation.
  • Add diced jalapeño to the salsa for extra heat.
  • Prepare salsa a few hours ahead and refresh with extra lime juice before serving.
  • Store salmon and salsa separately in the refrigerator for up to 3 days.
  • Do not freeze assembled tacos, as fresh salsa is best served immediately.

Nutrition

Find it online: https://cookedbymaya.com/salmon-tacos-with-mango-corn-salsa/