Salmon Tacos with Mango Corn Salsa Recipe
If you’re craving a dinner that looks as impressive as it tastes, let me introduce you to Salmon Tacos with Mango Corn Salsa. This vibrant dish is the ultimate warm-weather treat: succulent baked salmon wrapped in toasted corn tortillas and piled high with sweet mango, crunchy corn, zest, and just the right kick from fresh jalapeño. Every bite delivers a little burst of summer sunshine, making these tacos a lively, healthy favorite you’ll want to put on repeat.
Ingredients You’ll Need
There’s nothing fussy or complicated about bringing Salmon Tacos with Mango Corn Salsa to life—just a handful of fresh, colorful ingredients. Each one plays a vital role, whether it’s layering bold flavors or building that gorgeous, mouthwatering presentation.
- Salmon Fillets: Rich, tender, and the star protein—look for skinless fillets for easy prep.
- Olive Oil: Helps the spice rub stick and keeps the salmon extra moist while baking.
- Chili Powder: Adds smoky depth and gentle heat to the salmon’s crust.
- Cumin: A must for that earthy, slightly citrusy backbone.
- Garlic Powder: Lends savory warmth without overpowering the fish.
- Smoked Paprika: Boosts color and infuses a subtle smokiness—don’t skip it!
- Salt: Essential for drawing out the flavors in both the fish and the salsa.
- Black Pepper: Just a pinch gives the rub a little extra zip.
- Corn Tortillas: Toasted for the perfect bite and a naturally gluten-free base.
- Ripe Mango: Dice this up for juicy sweetness that perfectly balances the salmon’s spices.
- Corn Kernels: Whether fresh or frozen, they bring color and crunch to the salsa.
- Red Bell Pepper: Adds a crisp texture and beautiful pop of red.
- Red Onion: Finely diced so its zing blends right into the salsa mix.
- Jalapeño: Remove the seeds for subtle heat—keep some if you like it spicy!
- Fresh Cilantro: Chopped and tossed in for that signature herbaceous lift.
- Lime Juice: Brightens up the whole dish and ties the salsa together.
- Avocado: Sliced on top for creaminess in every bite.
- Lime Wedges: A squeeze at the table makes these tacos truly pop.
How to Make Salmon Tacos with Mango Corn Salsa
Step 1: Prep and Season Your Salmon
Start by preheating your oven to 400°F—a nice hot oven helps the salmon cook quickly and stay juicy. In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub this bold, aromatic mixture over each fillet so every bite has tons of flavor. Lay your salmon on a parchment-lined baking sheet, ready for its quick trip to deliciousness.
Step 2: Bake the Salmon
Once your oven is hot, slide in the salmon and let it bake for 12 to 15 minutes. The fish will become beautifully flaky and just opaque in the center. If you’re a grill aficionado, you can grill the salmon instead—this gives the fillets an extra smoky dimension that really plays well with the fresh salsa.
Step 3: Make the Mango Corn Salsa
While the salmon is baking, it’s time to build that irresistible mango corn salsa. In a medium bowl, combine diced mango, corn, red bell pepper, red onion, jalapeño, cilantro, and a generous squeeze of lime juice. Toss it all together and marvel at how the colors and scents tease what’s about to hit your taste buds. Set aside to let the flavors mingle.
Step 4: Warm the Tortillas
No one likes a cold taco shell! Quickly warm your corn tortillas in a dry skillet over medium heat, or wrap them in foil and pop them in the oven for about 5 minutes. When they’re hot, they become soft, pliable, and lightly fragrant—perfect for folding around all that filling.
Step 5: Assemble Your Salmon Tacos with Mango Corn Salsa
Flake the cooked salmon into hearty, bite-sized pieces. Pile some onto each tortilla, then add a generous scoop of mango corn salsa and a couple of avocado slices. Finish with a squeeze of lime, and your Salmon Tacos with Mango Corn Salsa are ready for their grand entrance!
How to Serve Salmon Tacos with Mango Corn Salsa
Garnishes
These tacos thrive with just a few thoughtful finishing touches. Add extra fresh cilantro, a dollop of sour cream, or a drizzle of chipotle mayo if you love a creamy flourish. Wedges of lime on the side let everyone customize their own little pop of acidity.
Side Dishes
For a full meal, serve your Salmon Tacos with Mango Corn Salsa alongside classic Mexican rice, a crisp slaw, or even some black beans. A simple cucumber salad with lime or a light, fizzy agua fresca can make the whole spread feel sunny and festive.
Creative Ways to Present
Hosting a taco night? Lay everything out buffet-style with the tortillas, salmon, salsa, and toppings in separate bowls. Let everyone build their own tacos—kids especially love getting in on the assembly. Or go mini: use tiny tortillas to create appetizer-sized bites for parties!
Make Ahead and Storage
Storing Leftovers
If you have leftover Salmon Tacos with Mango Corn Salsa, store the components separately in airtight containers in the fridge for up to two days. The flavors remain bright, and you’ll love having an easy lunch to look forward to the next day.
Freezing
While the salmon itself freezes well (wrap tightly and store for up to two months), the mango corn salsa does not thaw gracefully. If you plan to freeze portions, keep the salsa fresh and make a new batch when you reheat the salmon.
Reheating
For best results, gently reheat salmon pieces in a skillet over low heat or in a low oven, just until warmed through. This prevents the fish from drying out. Warm tortillas fresh and assemble just before serving with your newly made salsa.
FAQs
Can I use frozen salmon for these tacos?
Absolutely, just thaw the fillets completely in the fridge before seasoning and baking. Patting them dry ensures a crispier finish with the spice rub.
Are there alternatives to mango in the salsa?
If mango isn’t available, try diced pineapple or even peach. Both add that hint of summery sweetness and pair beautifully with salmon and corn.
How spicy are these Salmon Tacos with Mango Corn Salsa?
The heat level is fairly mild as written, since the jalapeño is seeded. You can always add more or leave some seeds in if you like an extra kick!
Can I substitute flour tortillas for corn?
You sure can. While corn tortillas bring an authentic flavor and work with gluten-free diets, small flour tortillas hold up well and taste great, too.
What’s the best way to meal-prep Salmon Tacos with Mango Corn Salsa?
Prepare the salmon and salsa ahead, storing them separately. Warm the tortillas and assemble just before eating—this keeps each element fresh and delicious!
Final Thoughts
If you’re ready for a meal that’s both fuss-free and totally showstopping, it’s time to try Salmon Tacos with Mango Corn Salsa. Once you’ve tasted those layers of spicy, sweet, and tangy flavors together—or shared them with family and friends—you’ll want to make these tacos again and again!
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Salmon Tacos with Mango Corn Salsa Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these flavorful Salmon Tacos topped with a zesty Mango Corn Salsa. Perfect for a quick and healthy meal that’s bursting with Mexican-American flair.
Ingredients
Salmon:
- 1 lb salmon fillets (skin removed)
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Tacos:
- 8 small corn tortillas
Mango Corn Salsa:
- 1 ripe mango, diced
- 1 cup cooked corn kernels (fresh or frozen)
- ½ red bell pepper, diced
- ¼ red onion, finely diced
- 1 small jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- juice of 1 lime
Additional:
- ½ avocado, sliced
- lime wedges for serving
Instructions
- Preheat oven: Preheat oven to 400°F.
- Season salmon: Mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub over salmon and bake for 12–15 minutes.
- Prepare salsa: Combine mango, corn, bell pepper, onion, jalapeño, cilantro, and lime juice in a bowl.
- Warm tortillas: Heat tortillas in a skillet or oven.
- Assemble tacos: Flake salmon, place on tortillas, top with salsa, avocado, and serve with lime wedges.
Notes
- Grilling the salmon adds a smoky flavor.
- Enhance with sour cream or chipotle mayo for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 7g
- Sodium: 430mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 55mg
