The BEST Salmon Tacos! These tacos are seasoned to perfection, packed with amazing flavor, and topped with fresh mango salsa for a deliciously light, satisfying meal you’ll be making all summer long!
There are certain foods I especially crave in summer… and Fish Tacos are one of them. There’s just something about the fresh flavor combination that makes them feel like they were MADE for warm weather… and if you’ve ever had them, I’m sure you agree!
Now, when it comes to fish tacos, they’re all a little bit different. From Baja Fish Tacos to Shrimp Tacos, they all have a different flavor profile. And these Salmon Tacos are some of the BEST.
Made with simple ingredients like seasoned salmon, fresh mango salsa, and shredded cabbage, they’re a delicious balance of savory and sweet, with just the right amount of crunch. And best of all, they won’t leave you feeling weighed down!
What You’ll Love About This Recipe
Simple: The list of salmon taco ingredients is short and sweet, making them the perfect easy weeknight meal!
Fresh: From baked salmon to mango salsa, it doesn’t get any fresher than this!
Gluten-free: These tacos are naturally gluten free, so everyone can enjoy them!
what you’ll need for this recipe
Salmon Fillets – I used 1 1/2 pounds of salmon. Wild or farm raised are both fine for this recipe.
Seasonings – To season the salmon I used olive oil, chili powder, cumin, salt, onion powder, and garlic powder. Add a pinch of cayenne for extra heat!
Tortillas – I used corn tortillas, but flour is fine too… whichever you prefer!
Cabbage – I added shredded purple cabbage for crunch.
Mango Salsa – I topped the tacos with mango salsa made from fresh mangoes, red onion, cilantro, jalapeños and lime juice (full recipe in the recipe card below!)
how to make the best salmon tacos
Season the salmon. Line a rimmed baking sheet with foil. Place the salmon fillets, skin side down, on the foil. In a small bowl, combine the olive oil and seasonings. Drizzle evenly over the salmon.
Bake the salmon. Bake at 400°F for 20 minutes or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
Make the salsa. In a medium mixing bowl, combine the diced mango, red onion, cilantro, jalapeño, and lime juice.
Assemble the tacos. Add flaked salmon, mango salsa, and shredded purple cabbage to the tortillas.
Garnish and serve. Serve with lime wedges, avocado slices, and any of your favorite sauces.
storage & reheating tips
Leftovers can be stored in the refrigerator for 3-4 days. For best results, store salmon and salsa separately, both in airtight containers. Salmon can be reheated in the oven at 275° for 15-20 minutes, in a pan on the stovetop over medium-low heat, OR in the microwave for 1-2 minutes, depending on the amount.
Recipe Variations
- Top them with cilantro lime slaw instead of (or in addition to) mango salsa
- Use another type of fish instead of salmon (tilapia, cod or mahi mahi are all good options!)
- Swap the mango salsa for pineapple salsa or peach salsa
- Add lime zest to the salsa to pull out more lime flavor
- Add crumbled queso fresco or cotija cheese
- Add additional spices, such as cayenne pepper, smoked paprika, or fresh black pepper
- Use flour tortillas instead of corn tortillas
- Top them with homemade guacamole
More Recipes to Try
Turn these Salmon Tacos into a complete meal with these DELICIOUS additions!
Salmon Tacos
Ingredients
Tacos
- 1 1/2 pounds salmon
- 2 Tablespoons olive oil
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 small corn tortillas
- 3/4 cup shredded purple cabbage
Mango Salsa
- 2 mangoes diced
- 1/4 cup diced red onion
- 3 Tablespoons minced fresh cilantro
- 1/2 jalapeño seeded and minced
- 1 Tablespoon lime juice
Instructions
- Preheat oven to 400°.
- Line a rimmed baking pan with foil.
- Place salmon on foil, skin side down.
- In a small bowl, combine olive oil and seasonings; drizzle over salmon.
- Bake at 400° for 20 minutes or until the internal temperature reaches 145°F and fish flakes easily with a fork.
- While salmon is baking, prepare salsa by combining all ingredients in a separate bowl.
- Assemble tacos with flaked salmon, mango salsa, and shredded purple cabbage.
Notes
Recipe Variations
- Top them with cilantro lime slaw instead of (or in addition to) mango salsa
- Use another type of fish instead of salmon (tilapia, cod or mahi mahi are all good options!)
- Swap the mango salsa for pineapple salsa or peach salsa
- Add crumbled queso fresco or cotija cheese
- Add additional spices, such as cayenne pepper, smoked paprika, or fresh black pepper
- Use flour tortillas instead of corn tortillas
- Top them with homemade guacamole
Brandon says
I’m blown away by how incredible these Salmon Tacos are! They’re flavorful, fresh, and simply irresistible.