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
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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
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Mix together all Mango-Avocado salsa ingredients in a medium bowl. Set aside.
Make the Chili-Lime Sauce
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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
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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.