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These light and delicious salmon tacos are loaded with perfectly seasoned salmon, tropical mango avocado salsa, crunchy shredded lettuce, and a creamy, tangy cilantro-yogurt sauce. Get ready for a flavor-packed meal that will become one of your favorites!
Make this loaded fiesta rice recipe to serve with salmon tacos! My coconut lime cauliflower rice would be wonderful, as well.
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
- Flavorful. From the salmon to the sauce to the salsa, these fish tacos are full of flavors!
- Quick. This salmon taco recipe doesn’t require much time – you’ll have a satisfying meal on the table in 40 minutes.
- Use what you’ve got. One of the best things about tacos is their versatility. Go ahead and play around with your favorite sauces and toppings to make them your own.
Recipe Ingredients
To make this flavorful salmon tacos recipe, you’ll need simple, fresh ingredients, from juicy salmon fillets to a zesty mango salsa and a creamy yogurt sauce. I’ve included some notes about the ingredients below, but please scroll down to the recipe card for the complete list and amounts.
For the Salmon
- Fresh salmon fillets: Trout or cod can be used for a similar texture and flavor.
- Extra virgin olive oil: Adds richness and helps the salmon stay moist while cooking.
Avocado oil or melted butter can also work. - Lime: Adds acidity to balance the richness of the salmon and olive oil.
- Chili powder: Brings a hint of spice and warmth to the dish. Use smoked paprika or cayenne pepper for a different flavor profile.
- Salt and black pepper: Enhances the flavors of the salmon and spices.
- Flour tortillas: For assembling the tacos. Corn tortillas can also be used, or lettuce wraps for a low-carb option.
- Shredded or chopped lettuce: Adds crunch and freshness to the tacos.
For the Mango Avocado Salsa
- Mango: Provides sweetness and a juicy texture that contrasts with the richness of the salmon.
- Avocado: Adds creaminess.
- Red bell pepper: Contributes some crunch and a mild sweetness. Yellow or orange bell peppers are good substitutes.
- Fresh cilantro: Offers a bright, fresh flavor. Fresh parsley is okay to use.
- Lime juice: Adds acidity to brighten up the salsa and ties the flavors together.
- Extra virgin olive oil: Helps combine the ingredients of the salsa.
- Salt and fresh ground black pepper: Balances and enhances all the flavors.
For the Cilantro-Yogurt Sauce
- Plain nonfat yogurt: Adds creaminess and tang to the sauce. Greek yogurt or sour cream will also work.
- Fresh cilantro: Adds a bright, herbal note to the sauce.
- Fresh lime juice: Adds tanginess and helps thin the yogurt. Lemon juice is a good alternative.
- Salt and black pepper: A simple seasoning that enhances the flavors.
How to Make Salmon Tacos – Step By Step
- Make the salmon. Arrange the salmon filets 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 your salmon tacos dinner with a side of Elote!
Recipe Tips and Variations
- Choosing salmon. When buying salmon fillets, look for firm fish with a shiny flesh and no signs of discoloration.
- Checking for doneness. 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.
- Fresh ingredients. Use fresh lime juice for the salmon, the sauce, and the salsa.
- Salad options. Replace the shredded cabbage in this recipe with my cilantro vinaigrette coleslaw or this classic coleslaw recipe.
- Guacamole. Grab a store-bought guac or add a bit of this fresh mango guacamole to your tacos.
- Salsa. For some spice, pick out your favorite spicy homemade salsa or drizzle a bit of hot sauce over the top of your tacos.
- Serve immediately. While you can reheat these tacos, salmon really is best enjoyed straight out of the oven.
Salmon Substitutions
You can easily swap in a different fish and make mahi mahi tacos or stuff the tacos with these air fryer salmon bites instead. 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
Grab your favorite tortilla chips and serve these salmon tacos with avocado tomatillo salsa or with my corn dip recipe. You could also serve them alongside these wonton chips with corn salsa, coconut mojitos, and my strawberry beer margaritas for a fun, festive meal.
For even more flavor, try my Mexican street corn salad or this refreshing tomato avocado corn salad, too.
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.
More Tasty Salmon Recipes
- Oven Baked Pesto Salmon
- Crab Stuffed Salmon
- Maple Teriyaki Salmon with Veggies
- Creamy Garlic Dijon Salmon
- Salmon Patties
- Stuffed Salmon with Spinach and Artichoke Dip
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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 the salmon tacos 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.
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. โบ๏ธ 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.