These healthy, 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.
The Best Salmon Tacos Recipe
There’s nothing quite like good tacos. Especially when it’s piled high with fresh, nutritious, completely delicious goodies like what we’ve got here. Picture sinking your teeth into a luscious mouthful of flakey salmon with just the slightest hint of warm spice from chili powder.
Surrounding the tender bites of salmon is a colorful salsa of juicy mango, buttery avocado, crunchy bell pepper, and bright cilantro in a tangy lime dressing. It’s all wrapped up in a soft tortilla and complemented beautifully by a creamy cilantro-yogurt sauce. 😋 I really can’t recommend it enough.
Get your daily dose of lean protein, omega-3s, and vibrant, tropical flavors with these easy salmon tacos ASAP. You won’t be sorry.
Why You’ll Love This Easy Salmon Tacos Recipe
I’m quite taken with these salmon tacos. Not only are they absolutely delicious, but they are good for you and super easy to put together.
- Healthy and nutritious. Salmon is one of my favorite healthy foods. It’s packed with lean protein and omega-3 fatty acids.
- Full of flavor. From the salmon to the sauce to the salsa, these tacos are full of bright pops of tangy lime, cool yogurt, and spice.
- Quick and Easy. This salmon taco recipe doesn’t require much time in the kitchen. You can have a flavorful, satisfying, healthy meal on the table in just 40 minutes.
- Customizable. 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. Check out the section below titled “Topping Ideas” for inspiration.
How to Make Salmon Tacos
Here’s a quick overview of how to make salmon tacos. Be sure to scroll to the recipe card below for more detailed instructions.
Ingredients You’ll Need
- Fresh salmon – I really prefer using fresh salmon here. The texture is just better. If it’s not available, however, you can use frozen. Thaw it in the refrigerator before using it.
- Extra virgin olive oil
- Chili powder & Ground black pepper
- Warmed flour tortillas – I prefer low-carb, or gluten-free flour tortillas.
- Fresh Mango + Avocado
- Red bell pepper
- Chopped fresh cilantro
- Plain yogurt – Sour cream would work here as well.
- Shredded Lettuce
- 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.
Tips for Success
Set yourself up for success with these simple tips and tricks and you’ll be on your way to the best salmon tacos of your life.
- Be choosy with your salmon. Look for firm, very mild-smelling salmon with lovely, shiny flesh and no signs of discoloration. Feeling unsure about the freshness of your fish? Ask someone at the fish counter of your local market.
- Get the temperature right. Because salmon is so easy to overcook, make sure the oven is preheated to the proper temperature. I also 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. The bottled stuff might be convenient, but fresh juice is so much brighter and more flavorful.
- Serve right away. While you can reheat these, salmon really is best enjoyed straight out of the oven. So serve these tacos ASAP.
Not satisfied with the salsa and sauce? Doll up these tacos with another topping or two. Here are some ideas for you.
- Pickled onions or radishes. Thinly slice red onions or radishes and soak them in a mixture of vinegar, water, sugar, and salt for a tangy and vibrant topping that adds a nice pop of color.
- Slaw. Replace the shredded cabbage in this recipe with a colorful slaw. Try my Cilantro Vinaigrette Coleslaw or this Coleslaw Recipe.
- Guacamole. Grab a store-bought guac or pick up on the mango-avocado theme and add a bit of this Fresh Mango Guacamole to your tacos.
- Add some spice. Pick out your favorite spicy homemade salsa or drizzle a bit of hot sauce over the top of your tacos.
- Other sauces. Pair the cilantro-yogurt sauce with chipotle or garlic aioli. Make your own or browse the grocery store for exciting options.
What to Serve with Salmon Fish Tacos
These salmon tacos include a healthy dose of carbs, veggies, protein, and fat, but why not make it a feast? Here’s some ideas:
- Rice. Serve these tacos with a side of rice. Make your favorite dirty rice or try this loaded Fiesta Rice Recipe. My Coconut Lime Cauliflower Rice would be wonderful as well.
- Salad. Try my Mexican Street Corn Salad with Grilled Chicken (maybe leave out the chicken) or this refreshing Tomato Avocado Corn Salad with Lime-Cumin Vinaigrette. Yum!
- Chips. Grab your favorite tortilla chips and serve them with my Fresh Mango Guacamole or this Avocado Tomatillo Salsa. Looking for something a little different? Try my Wonton Chips with Corn Salsa.
- A tasty beverage. Enjoy these tacos with a nice, light Mexican beer or a refreshing cocktail. I have been loving these Coconut Mojitos and my Strawberry Beer Margaritas. For a special treat, try my Pina Colada Floats.
How to Store Leftovers
- Fridge. Once the salmon has cooled to room temperature, put everything away in separate airtight containers; the sauce in one container, the salsa in another, and the salmon in yet another. Store the containers in the refrigerator for up to 3 days.
- Freezer. The sauce and the salsa do not thaw well, so I do not recommend freezing them. If you’d like to freeze the salmon, allow it to cool completely before sealing it in an airtight container and storing it in the freezer for up to 3 months. Let the salmon thaw in the fridge before reheating.
- To reheat. When serving, 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 Salmon Recipes
I ❤️ salmon. It’s absolutely delicious and loaded with lean protein and omega-3 fatty acids. Here are some of my other favorite 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
Salmon Tacos with 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
- ¾ cup plain nonfat yogurt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- salt and fresh ground black pepper, to taste
- 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.
- 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.
- 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.
- Salmon Fillets: Opt for firm salmon fillets with pink flesh and no discoloration. If unsure, ask the person at the fish counter.
- Cooked Temp: Preheat the oven correctly to prevent overcooking. Use an instant-read thermometer and remove the salmon from the oven when its internal temperature reaches 145˚F.
- Fresh Ingredients: Always choose fresh lime juice for superior brightness and flavor.
- Mango: You can use fresh mango or these cubed frozen mangoes. Thaw before using.
- Serve promptly after cooking. Salmon paired with salsa and flour tortillas taste 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.
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.