Description
Delicious and vibrant Salmon Tacos with Mango Corn Salsa, featuring perfectly baked salmon seasoned with taco spices and avocado oil, paired with a fresh mango, cucumber, and sweet corn salsa. Softened corn tortillas serve as the perfect base, complemented by creamy refried beans or mashed avocado for a satisfying and colorful meal perfect for a quick dinner or casual gathering.
Ingredients
Scale
Salmon
- 1 lb. salmon fillet
- 2–3 teaspoons taco seasoning
- 2 teaspoons avocado oil
- ½ teaspoon salt (if not in taco seasoning)
Mango Corn Salsa
- 1 large mango, diced
- 1 cucumber, diced
- 2 ears sweet corn, kernels cut off the cob
- ¼ cup finely chopped red onion
- ½ cup finely chopped cilantro
- 1 tablespoon honey
- Zest and juice of 1 lime
- ½ teaspoon salt
Tortillas and Beans/Avocado
- 8 corn tortillas
- ¼ cup avocado oil (for softening tortillas)
- One 14-ounce can refried beans or regular black beans, or 2 avocados, mashed
Instructions
- Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the salmon.
- Season the Salmon: In a bowl or directly on the baking sheet, toss the salmon fillet with the taco seasoning and 2 teaspoons of avocado oil until the fillet is evenly coated. Add salt if your seasoning blend does not already contain it.
- Bake the Salmon: Place the salmon on the prepared baking sheet and bake in the oven for 8 minutes, positioning it close to the top of the oven. The salmon is done when it easily flakes apart with a fork.
- Make the Salsa: While the salmon bakes, combine the diced mango, diced cucumber, sweet corn kernels, finely chopped red onion, cilantro, honey, lime zest and juice, and ½ teaspoon salt in a bowl. Mix well and adjust seasoning to taste.
- Soften the Tortillas: Heat ¼ cup of avocado oil in a large skillet over medium heat. Quickly dip one side of each corn tortilla into the hot oil and place it on a paper-towel lined plate. Stack tortillas as you go, allowing heat and oil to distribute evenly for a soft, pliable texture. Alternatively, wrap tortillas in damp paper towels and microwave them for 30 seconds to steam and soften.
- Assemble the Tacos: Spread mashed avocado or refried beans evenly on each softened tortilla. Add a few pieces of baked salmon, breaking them up slightly by pressing gently. Top with a generous scoop of the mango corn salsa. Finish each taco with a squeeze of fresh lime and a drizzle of honey for added brightness and sweetness.
Notes
- Use fresh, wild-caught salmon for the best flavor and texture.
- If your taco seasoning does not contain salt, remember to add a little when seasoning the salmon.
- For a vegetarian version, substitute salmon with grilled tofu or roasted cauliflower.
- You can substitute black beans for refried beans or use mashed avocado as a creamy alternative.
- Softening tortillas with a quick oil dip adds flavor and pliability; microwaving is a great oil-free alternative.
- Adjust honey in the salsa to preference based on the natural sweetness of the mango.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: salmon tacos, mango salsa, corn tortillas, healthy tacos, baked salmon, easy Mexican recipes
