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Fish tacos are one of my favorite healthier options to order at Mexican restaurants. They are light, but full of flavor and infinitely customizable. I recently made them at home with salmon, and the recipe got full approval from husband and 3 kids- a rare feat indeed. Making the salsa and prepping all the toppings ahead of time turns this into a 10 minute meal, perfect for a busy weeknight.
Salmon tacos with Mango Salsa
Pan-seared salmon filets are topped with homemade mango salsa in this quick Mexican-inspired dinner.
Make-Ahead Mango Salsa
- 1 fresh mango
- 1/2 red bell pepper
- 1/4 red onion
- 1 tablespoon chopped cilantro
- zest and juice from 1/2 lime
- salt and pepper to taste
Suggested Toppings to Prep Ahead
- crumbled queso blanco or grated cheese of choice
- chopped cilantro
- lime wedges
- shredded lettuce
- 1 salmon fillet for each person
- vegetable oil
- Chipotle Seasoning
Cut the mango into cubes. Finely dice the onion and pepper. Combine all ingredients and season to taste. Refrigerate until ready to serve.
Rinse the salmon fillets, pat dry and sprinkle both sides with chipotle seasoning (I used one from McCormick). Heat about 2 tablespoons of oil in a large pan. Place the salmon fillets in the pan and cook for about 5 minutes per side over medium to high heat. Remove from the pan and place on a serving platter. Serve with fresh tortillas, mango salsa and other toppings as desired.
My favorite tortilla is Trader Joe's Corn and Wheat Tortillas- they are easy to wrap or fold and the flavor is great. (They didn't pay me to say that.) Break up the salmon with a fork, place on the tortillas and load up with toppings. Serve with chips and a cold Mexican soda or beer and you've got a true fiesta on your hands!
Have you tried this recipe? Leave me a comment or rating and let me know. I love to hear when people try my creations!