Salmon tacos are super easy to make and come with mango salsa, sweet corn salsa, and cucumber sauce!
A few nights ago, I made these (again) and set the sheet pan on the table. My family literally swarmed over it, grabbing the salmon with forks and hands as I watched in half-shock, half-pride. It was a feeding frenzied.
We love salmon, of course. When cooked properly, salmon is a good source of protein and nutrition. It also breaks apart into delicious, buttery flakes.
The main event is the mango corn salsa.
This salsa is what will keep you at the table long after your tacos are gone. You’ll be able to eat it on its own or with some extra salsa bites. This salsa will keep you at the table for a long time after you finish eating your tacos. You can eat some salsa on its own or scoop out extra bites. You can eat it as a salad. This salsa would be great as a salad on its own.
A burst of flavor accompanies the crunchy texture of the cucumber and sweet corn. It’s mainstream enough, though, with the mango to make my two little kids happy to eat it along with me.
I like to use a lot of sauces with my tacos. This recipe only needs a little extra lime and honey for the final touch. Simple, minimal effort, max deliciousness.
Ingredients
Salmon Tacos
- One lb. salmon fillet (see notes)
- 2 – 3 The best way to eat teaspoons is by using them. taco seasoning
- Two teaspoons of avocado oil
Mango Corn Salsa:
- 1 Larger Mango, diced
- 1 Cucumber, diced
- 2 Sweet corn Kernels cut from the cob
- 1/4 Finely chopped Red onion
- 1/2 Finely chopped cilantro
- One tablespoon Honey
- Citrus zest and juice Lime
- Half a teaspoon Salt
Extras:
- One can find out more about this by clicking here. 14 Cans of ounce Refried beans Regular or? Black beans Or two avocados
- Eight corn tortillas
- 1/4 avocado oil Softening
Instructions
- Prep Heat the oven to 425 degrees. Line a baking tray with parchment paper.
- Season Salmon: Toss salmon with taco seasoning, avocado oil, and a little salt until well coated. You can do this either in a large bowl or on a baking sheet. If the taco seasoning you use does not contain salt, sprinkle some on top of the salmon.
- Cook the Salmon: Roast the salmon in the oven for 8 minutes at the top or until the fish easily breaks apart when pressed by a fork.
- Prepare the Salsa. Chop up the ingredients for the salsa and combine them in a large bowl while the salmon bakes. Season to taste.
- Soften TortillasTo make the corn tortillas softer, I heat some oil in a large pan and give each tortilla a quick dip on one side into the oil. Then, I transfer the tortilla to a plate lined with paper towels. As I stack the tortillas, the oil and heat are evenly distributed. Wrap the tortillas with a few damp paper towels and heat them in the microwave for 30 seconds to make them more pliable.
- Assemble Tacos: Mash Avocado or spread Refried Beans on the bottom tortilla. Add two pieces of salmon and gently press them. Add a large scoop of salsa to the top. I like to finish them with a squeeze of lime and honey.
