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These light and delicious salmon tacos are loaded with perfectly seasoned salmon, tropical mango avocado salsa, crunchy shredded lettuce, and smooth, tangy cilantro-yogurt sauce. Get ready for a flavor-packed meal that’s sure to make it to your favorites list.
Tacos reach a whole new level when loaded with fresh, nutritious, and utterly delicious ingredients like these. Imagine biting into flaky, slightly spiced salmon, complemented by a vibrant salsa of juicy mango, creamy avocado, crunchy pepper, and fresh cilantro, all dressed in tangy lime. Wrapped in a soft tortilla and finished with a creamy cilantro-yogurt sauce, these tacos are simply irresistible. I can’t recommend them enough.
Why You’ll Love This Easy Salmon Tacos Recipe
- From the salmon to the sauce to the salsa, these tacos are full of flavors!
- This salmon taco recipe doesn’t require much time – you’ll have a satisfying meal on the table in 40 minutes.
- One of the best things about these tacos is their versatility. Go ahead and play around with your favorite sauces and toppings to make them your own.
Recipe Tips And Variations
- When buying salmon, look for firm salmon with a shiny flesh and no signs of discoloration.
- I suggest using an instant-read meat thermometer to check the salmon for doneness – pull it out of the oven when its internal temperature registers at 145˚F.
- Use fresh lime juice for the salmon, the sauce, and the salsa.
- While you can reheat these tacos, salmon really is best enjoyed straight out of the oven.
- Replace the shredded cabbage in this recipe with my Cilantro Vinaigrette Coleslaw or this Coleslaw Recipe.
- Grab a store-bought guac or add a bit of this Fresh Mango Guacamole to your tacos.
- For some spice, pick out your favorite spicy homemade salsa or drizzle a bit of hot sauce over the top of your tacos.
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Salmon Tacos
Ingredients
For the salmon
- 1 pound fresh salmon fillets
- 2 tablespoons extra virgin olive oil
- 1 whole lime,, halved
- ½ teaspoon chili powder,, if you prefer it spicier, add more
- salt and fresh ground black pepper,, to taste
- 8 flour tortillas,, warmed
- 4 cups shredded or chopped lettuce
For the mango avocado salsa
- 1 mango,, pitted, peeled and diced
- 1 avocado,, pitted, peeled and diced
- ⅓ cup finely diced red bell pepper
- 3 tablespoons chopped fresh cilantro
- 1 whole lime,, juiced
- 2 tablespoons extra virgin olive oil
- salt and fresh ground black pepper,, to taste
For the cilantro-yogurt sauce
- ¾ cup plain nonfat yogurt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- salt and fresh ground black pepper,, to taste
Instructions
Cook the salmon
- Preheat oven to 425˚F.
- Line a baking sheet with parchment paper and transfer the salmon fillets to the baking sheet.
- Drizzle the fillets with olive oil and squeeze lime juice over them. Rub the chili powder into the salmon and season with salt and pepper.
- Bake for 15 to 18 minutes or until the salmon is flakey and cooked through.
- Remove from oven and let stand for a couple of minutes.
Prepare the salsa and cilantro yogurt sauce
- Meanwhile, combine diced mango, avocado, pepper, cilantro, lime, oil, salt, and pepper in a mixing bowl; toss to combine. Set aside.
- Prepare the cilantro yogurt sauce by combining the yogurt, cilantro, lime juice, salt, and pepper in a separate mixing bowl; whisk until thoroughly incorporated. Set aside.
Assemble the tacos
- Break the salmon fillets into bite-sized pieces.
- Spread a dollop of the cilantro yogurt sauce on each flour tortilla. Top with the fish and shredded lettuce. Add the mango avocado salsa.
- Garnish with some cilantro yogurt sauce over the top, and serve.
Notes
- Salmon Fillets: Opt for firm salmon fillets with pink flesh and no discoloration. You can also use a different fish.
- Cooked Temp: Use an instant-read thermometer and remove the salmon from the oven when its internal temperature reaches 145˚F.
- Mango: You can use fresh mango or these cubed frozen mangoes. Thaw them before using.
- Serve ASAP. Salmon paired with salsa and flour tortillas tastes best when served right away.
- Storage: Store salmon, yogurt sauce, and salsa separately in airtight containers in the fridge for up to 3 days. Cooked salmon can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Salmon Tacos – Step By Step
- Make the salmon. Arrange the salmon on a baking sheet lined with parchment paper. Drizzle with olive oil and lime juice, rub with chili powder and season with salt and pepper. Bake for 15-18 minutes at 425˚F.
- Prepare the salsa. Toss together the mango, avocado, pepper, cilantro, lime, oil, salt, and pepper.
- Make the sauce. Whisk together the yogurt, cilantro, lime juice, salt, and pepper.
- Assemble. Divide the sauce, salmon (broken into pieces), shredded lettuce, and mango-avocado salsa evenly between the tortillas and serve.
Salmon Substitutions
You can easily swap in a different fish and make mahi mahi tacos. You could use chicken or shrimp for this recipe, but modify the cooking time – chicken breasts typically require around 15-25 minutes, depending on their size, while shrimp should be done in about 8 to 10 minutes.
Serving Suggestions
Make this loaded Fiesta Rice Recipe. My Coconut Lime Cauliflower Rice would be wonderful as well. Try my Mexican Street Corn Salad or this refreshing Tomato Avocado Corn Salad. Grab your favorite tortilla chips and serve them with my Fresh Mango Guacamole or this Avocado Tomatillo Salsa. Try my Wonton Chips with Corn Salsa with Coconut Mojitos and my Strawberry Beer Margaritas.
Storing Leftovers
Once the salmon has cooled to room temperature, put everything away in separate airtight containers. Store the containers in the refrigerator for up to 3 days. You can also freeze the salmon for up to 3 months. To reheat, arrange the salmon on a baking sheet lined with parchment paper and bake at 300˚F for 15 minutes or until heated through. Assemble the tacos as you normally would.
Do you warm the torttias in a pan on the stove as they look brown around the edges and at what stage do you warm them. Sorry for sounding dumb.
Not a dumb question at all! I use tongs to hold the flour tortillas directly over the flame on my gas stove, rotating them until they’re nicely charred all around. ☺️ It gives them a great smoky flavor!
Made these for dinner. Fast and tasty. My husband ate his wrap style. I used the mini tortillas. Next time…and there will be a next time…will kick up the chili powder a little.