Salmon Tacos Mango Salsa (Printable Version)

Flaky salmon and mango salsa make these tacos a quick, flavorful meal with fresh toppings and bold spice.

# Everything You’ll Need:

→ Salmon

01 - 1 lb fresh wild-caught salmon, skin and pin bones removed
02 - 1 tsp smoked paprika
03 - 1 tsp ground ancho chili powder
04 - 1 tsp Tajín seasoning or chili-lime seasoning
05 - 1 tbsp honey

→ Mango Salsa

06 - 2 ripe mangoes, cubed
07 - 1/4 cup red onion, finely chopped
08 - 1 small serrano pepper, finely minced
09 - 2 tbsp fresh cilantro or mint, chopped

→ Tacos & Garnishes

10 - 8 small soft tortillas
11 - 1 cup shredded cabbage
12 - 4 radishes, thinly sliced
13 - 1 avocado, cubed
14 - 1/4 cup crema or sour cream

# Steps to Cook:

01 - Toss cubed salmon with smoked paprika, ancho chili powder, Tajín, and honey in a bowl.
02 - Combine cubed mango, red onion, serrano pepper, and chopped herbs in a bowl. Mix well and set aside.
03 - Set oven to broil and allow it to preheat while preparing garnishes.
04 - Shred cabbage, slice radishes, and cube avocado. Set aside with crema for assembly.
05 - Place seasoned salmon on a greased baking sheet and broil for 8–10 minutes until cooked through.
06 - Fill tortillas with broiled salmon, mango salsa, and desired garnishes. Serve immediately.

# Extra Suggestions:

01 - Marinating the salmon overnight enhances flavor and reduces prep time on cooking day.
02 - Mango salsa can be made up to one day in advance and stored chilled.
03 - Using a mandolin helps achieve finely sliced cabbage and radishes quickly and evenly.
04 - Greasing the baking sheet minimizes sticking and cleanup time.

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