Salmon Tacos with Mango Salsa
These salmon tacos with mango salsa were one of my favorite impromptu dinners I made last summer! They came together in just about 20 minutes and were absolutely delicious.
I keep individually frozen salmon filets in my freezer at all times, and recommend you do too! They’re such a convenient protein to have on hand, plus salmon is high in Vitamin D and healthy omega-3 fatty acids that fight inflammation. Just be sure to defrost the salmon properly by placing it in the fridge the night before you plan to cook it.
This mango salsa is also absolutely delicious. It’s a great way to switch up your condiments from classic salsa, and the mango pairs so well with seafood. I also love this mango salsa with shrimp or blue corn tortilla chips.
Get the full recipe below, and check out the recipe video at this link!
Salmon Tacos with Mango Salsa
Course Lunch, Dinner
Servings 2-3 servings
Ingredients:
3 ripe but firm mangos, diced into 1/4-in cubes
½ red onion, diced
½ bunch fresh cilantro, finely chopped
2 jalapenos, finely chopped (remove the seeds for a mild salsa)
Juice of 1.5 limes
½ tsp salt
¼ tsp pepper
2 salmon filets
6 street taco-style flour tortillas
Avocado Lime dipping sauce or 1/3 avocado
Instructions:
Add mango, onion, cilantro, jalapenos, lime juice, salt, and pepper to a large bowl and mix until well combined. Set aside.
Coat salmon in olive oil, salt & pepper. Roast the salmon at 350 for 12 minutes in the air fryer or oven.
Heat up the tortillas over gas stove or in a skillet, and assemble tacos by adding avocado lime sauce or avocado to the tortilla, 1/3 of cooked salmon, and topping with mango salsa.
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