These easy Salmon Tacos are full of flavor and simple to throw together! Hit the easy button on dinner tonight without sacrificing flavor!
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These easy Salmon Tacos are served with a Mango-Avocado Salsa and are packed with bold flavors, fresh ingredients, and a vibrant blend of sweet, savory, and spicy notes. The process is so easy! The seasoned salmon cubes roast quickly in the oven, while our bright, fresh salsa and creamy chili-lime sauce come together in just minutes. This is an excellent choice for a fast weeknight dinner or a casual gathering, where handheld meals always hit the spot.
Roasting the salmon cubes creates a tender, flaky texture while allowing the seasoning to slightly caramelize during the cooking process. The spice blend layers in bold flavors without overpowering the fish’s natural richness.
Your friends and family are going to love this fresh, easy recipe for Fish Tacos with Salmon!
How to make salmon tacos
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this salmon tacos recipe, you will need the following ingredients:
- Ripe mango
- Hass avocados
- Extra virgin olive oil
- Chopped cilantro
- Finely chopped red onion
- Lime juice
- Sriracha
- Kosher salt
- Greek yogurt (or mayonnaise)
- Lime juice
- Minced garlic clove
- Chili powder
- Green cabbage
- Corn tortillas
- Lime wedges
If salmon isn’t available or you prefer another protein, you can swap it for shrimp, cod, or even tofu for a vegetarian version.
For a slightly different flavor profile, try using pineapple or peaches instead of mango in the salsa, both of which offer a similar juicy sweetness.
If you’re not a fan of avocado, diced cucumber can add a refreshing crunch without the richness.
In the chili-lime sauce, sour cream can stand in for Greek yogurt, and for a completely dairy-free option, a plant-based yogurt or vegan mayo works well.
You can use flour tortillas or grain-free alternatives like almond flour tortillas to fit gluten-free needs.
For extra crunch, add thinly sliced radishes or a sprinkle of toasted pumpkin seeds on top.
If you want to spice it up even more, adding thinly sliced jalapeños or a few dashes of hot sauce can give the tacos a bigger kick without much extra effort.
Cooking salmon tacos
Salmon Tacos are a simple recipe that can be made in just a few steps. Here is how to make it.
First, mix together all of the salmon seasoning ingredients.
Next, prep the salmon by tossing with the oil and then coating in the homemade spice blend.
Next you will roast the salmon in a preheated 400°F oven for 10–12 minutes, until cooked through.
While the salmon is roasting, combine the mango, avocado, onion, cilantro, lime juice, olive oil, and seasoning to make the salsa. You can also make the sauce at this time by whisking together the yogurt (or mayo), lime juice, garlic, salt, and chili powder.
Now we will assemble the tacos. Heat your tortillas, layer with sauce, cabbage, salsa, salmon, and more sauce.
Serve hot!
Leftovers
Store leftovers separately in airtight containers in the fridge for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this easy roasted salmon tacos recipe! Let me know if you try it.
More Recipes Like This
- Honey Glazed Salmon is an easy recipe that really highlights the fresh salmon!
- This Salmon Bowl Recipe is one of my favorites for a quick and easy lunch.
- My quick Shrimp Tacos Recipe is another perfect option for taco Tuesday!
- If you want a vegetarian option, try these Black Bean Tacos. They are delicious!
- There’s nothing like a classic crunch Ground Beef Taco night!
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Salmon Tacos
These easy salmon tacos are full of flavor and simple to throw together! Hit the easy button on dinner tonight without sacrificing flavor!
Ingredients
Salmon Cubes
- 1 pound raw salmon skin removed and cut into 20 cubes (about 1 ½ inches per cube)
- 2 teaspoons extra virgin olive oil
- 2 teaspoons paprika
- 1 teaspoon brown sugar
- 1 teaspoon Kosher salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Mango-Avocado Salsa
- 1 large ripe mango cut into ½” cubes
- 2 medium Hass avocado cut into ½” cubes
- 1 tablespoon extra virgin olive oil
- 3 tablespoons chopped cilantro
- ¼ cup finely chopped red onion
- 2 tablespoons lime juice juice of about 1 lime
- ½ teaspoon sriracha optional
- 1 teaspoon Kosher salt
For the Chili-Lime Sauce
- ¾ cup greek yogurt or mayonnaise
- 2 tablespoons lime juice juice of about 1 lime
- 1 clove garlic minced
- ½ teaspoon Kosher salt
- 1 teaspoon chili powder
Other
- 1 ½ cups shredded or thinly sliced green cabbage
- 6 corn tortillas or your favorite small tortillas of choice
- 2 limes cut into wedges as garnish
Instructions
Make the Salmon
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside. 2. In a small bowl, mix together the paprika, brown sugar, salt, chili powder and onion powder. Set aside.
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Place cubed salmon into a large bowl and drizzle with the olive oil and mix together. Sprinkle the salmon with the homemade seasoning blend and toss to coat.
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Transfer the salmon cubes to the prepared baking sheet and spread into an even layer, leaving space between each piece of salmon so they can become slightly crispy and cook evenly.
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Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and allow to cool slightly.
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Next, prepare the salsa & sauce while the salmon is baking to save on time!
Make the Mango-Avocado Salsa
- Mix together all Mango-Avocado salsa ingredients in a medium bowl. Set aside.
Make the Chili-Lime Sauce
- Whisk together all sauce ingredients in a bowl. If you prefer a thinner sauce, add 1 teaspoon of water at a time until you’ve reached your desired consistency.
Assembly
- Heat tortillas in a hot skillet over medium heat on each side until softened (about 2 minutes per side). Set onto a large plate.
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Assemble tacos by layering the following in each tortilla: smear of sauce, green cabbage, mango-avocado salsa and salmon cubes.
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Drizzle with lime and more sauce if desired!
Recipe Notes
- I always use Diamond Crystal Kosher salt. This recipe will not work the same with Morton Salt (highly advise against for measurement purposes).
- Make these gluten-free & corn-free by using a small gluten-free tortilla option, such as the Whole Foods 365 Grain Free Almond Flour Tortillas or another version.
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