Name: Salmon Tacos with Mango Corn Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 salmon fillets (about 4 oz each); 1 tablespoon olive oil; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon salt; 8 small corn tortillas; 1 ripe mango, diced; 1 cup fresh corn kernels (cooked or grilled); ¼ cup red onion, finely chopped; ½ jalapeño, seeded and minced; ¼ cup fresh cilantro, chopped; 2 tablespoons lime juice

Hey y’all! If you’re searching for a deliciously different taco night idea, these Salmon Tacos with Mango Corn Salsa are about to become your new favorite. With perfectly seasoned, flaky Salmon and a bright salsa loaded with fresh mango, sweet corn, and zippy lime, these tacos deliver summery flavors in every bite. They’re perfect for a quick weeknight dinner, family get-togethers, or even as a fun twist for Taco Tuesday. Let’s get cooking!

Why You’ll Love This

Bursting with Color & Flavor – Every bite combines juicy salmon, crisp veggies, and sweet mango for a fiesta of taste.
Healthy & Nutritious – Loaded with omega-3s, vitamins, and wholesome ingredients.
Quick & Easy – Ready in under 30 minutes, making it perfect for busy days.
Great for Entertaining – Tacos are always a crowd-pleaser with endless topping options.
Fresh, Light, & Satisfying – A lighter alternative to fried or beef tacos that doesn’t skimp on flavor.

Ingredients

For the Salmon:

1 lb (450g) fresh salmon fillets, skin removed
1 tablespoon olive oil
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Juice of ½ lime

For the Mango Corn Salsa:

1 large ripe mango, diced
1 cup fresh or frozen sweet corn (thawed if frozen)
⅓ cup red onion, finely chopped
½ red bell pepper, diced
1 jalapeño, seeded and minced
¼ cup fresh cilantro, chopped
Juice of 1 large lime
¼ teaspoon salt

For Serving:

8 small corn tortillas
Lime wedges
Sliced avocado (optional)
Sour cream or Greek yogurt (optional)

Directions

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

1. Make the Mango Corn Salsa

In a medium bowl, combine the diced mango, corn, red onion, red bell pepper, jalapeño, and cilantro.
Add the lime juice and salt, then toss gently until mixed. Set aside to let the flavors meld.

2. Prepare and Cook the Salmon

Pat salmon fillets dry and cut into 2-inch pieces for quicker cooking.
In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice.
Rub the seasoning all over the salmon pieces.
Heat a large non-stick skillet over medium-high heat. Once hot, add the salmon.
Cook salmon for 3-4 minutes per side, until golden and opaque in the center. Remove from pan and flake into large chunks.

3. Warm the Tortillas

Heat corn tortillas in a dry skillet over medium heat for about 30 seconds per side or until warm and pliable.
Keep tortillas wrapped in a clean towel to stay warm.

4. Assemble the Tacos

Add flaked salmon to each tortilla.
Top generously with mango corn salsa.
Add sliced avocado, a dollop of sour cream, and a squeeze of lime if desired.
Serve immediately and enjoy!

Notes

Pat the salmon dry before seasoning to get crispier edges in the skillet.
Taste your mango salsa and adjust the lime juice or salt to suit your preference.
Use fresh lime juice for the brightest, zestiest flavor in both the salsa and salmon.

Variations

Grilled Salmon Tacos: Grill salmon fillets on high heat for 3–4 minutes per side for a smoky twist.
Spicy Chipotle Mayonnaise: Drizzle tacos with a chipotle-lime mayo for some added creamy heat.
Tropical Salsa Swap: Substitute pineapple or papaya for mango for a different fruity flavor.

Required Equipment

Non-stick skillet or grill pan
Mixing bowls
Cutting board and sharp knife
Spatula or tongs

Storage Instructions

Store leftover salmon and mango corn salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a skillet or microwave just until warmed through; salsa tastes best the day it’s made but will keep for 1–2 days. Assembled tacos are best enjoyed fresh and don’t store well once combined.

Suggested Pairings & Serving Recommendations

Pair these Salmon Tacos with Mango Corn Salsa with a side of cilantro-lime rice or black beans for a heartier meal.
Top with crisp shredded cabbage or radishes for extra crunch.
Serve with a refreshing sparkling agua fresca or a citrusy margarita!

Pro Tips

For ultra-fresh salsa, assemble just before serving.
Don’t overcrowd the pan when cooking salmon—work in batches for perfect searing.
Try slightly charring the corn in a dry skillet for smoky depth in the salsa.

FAQ

Can I use frozen salmon?

Yes! Thaw the salmon completely, pat dry, and proceed as directed for best results.

Can I bake the salmon instead?

Absolutely—bake salmon at 400°F (200°C) for 10–12 minutes or until just cooked through, then flake for tacos.

Is it okay to make the mango salsa ahead?

You can prep it a few hours ahead; just cover and refrigerate to keep it fresh and juicy until serving time.