In This Post Lindsay’s Notes Salmon Tacos Recipe Frequently Asked Questions Reviews Lindsay’s Notes

These tacos are THE dinner for me right now!

A few nights ago, I made them (again), and I set the sheet pan of salmon down on the table and my whole family literally descended upon it and started grabbing at the salmon with their hands and forks as I stood by watching in half shock, half pride. It was a feeding frenzy.

Of course, we love salmon. It’s a great source of nutrition and protein and, when cooked well, it gently slides apart into buttery, juicy, delightful little flakes.

But I’m not going to lie to you: the main event here is that mango corn salsa.

The salmon itself is completely SOS (taco seasoning and THAT’S IT), which is why I think it makes sense to put all your effort and energy into the salsa. This salsa is also the thing that’s going to keep you sitting at the table long after you’re done eating tacos, just scooping some extra salsa bites all on its own and suddenly thinking of it as more of a salad? It can be a salad, right? I would totally eat this salsa on its own as a salad.

Each bite is extra crispy and unexpected from the raw sweet corn and cucumber with a little burst of juicy flavor. But it’s also mainstream enough with the mango that my two young kids are usually happy to devour it right along with us.

I love a million sauces on my tacos (okay, fine, on every recipe). But with this one, all it needs is a bit of extra lime and honey to finish it off. Simple, minimal effort, max deliciousness.

Super easy salmon tacos loaded with a mango, sweet corn, and cucumber salsa! Perfect with black beans or avocado tucked into a corn tortilla.

Salmon Tacos:

Mango Corn Salsa:

Extras:

Purchasing Salmon: For this recipe, I look for salmon fillets that are nice and thick so you can cube it! I usually cut the skin off and then cut into large cubes; I love the cube shape because they cook nice and evenly and make for a fun shape to squish apart in the taco. It’s also totally fine to just sprinkle your seasonings onto a thinner fillet and flake the fish apart to put into the tacos.

Salmon Doneness: People cook salmon to varying degrees of doneness depending on your preferences and the quality of the salmon. I like to cook it to medium well, where everything is almost totally cooked through but it’s nice and soft and slips apart easily when you press it with a fork. Here’s a guide with more info on cooking salmon and how to tell when it’s done.

Salsa Spiciness: As written, this salsa is not spicy at all, but a jalapeño would be a great addition! I keep it mild for my kids, but if that is not your journey, go for the heat!

Tortillas: In the photos, I was using a thicker type of tortilla (corn and flour blend) that I charred in a dry cast iron skillet. When I usually make this, I use regular corn tortillas and I follow the recipe directions for softening them.

Taco Seasoning: All brands are different, but if you’re using a mild one and you want more going on with your salmon, sprinkle it with some extra chili powder, onion powder, and garlic powder. *chef’s kiss*

Keywords: salmon tacos, salmon recipe, mango salsa

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