Salmon Tacos with Mango Corn Salsa
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(21)
Ingredients
4 servings
- 1 lb salmon fillet (see notes)
- 2–3 teaspoons taco seasoning
- 2 teaspoons avocado oil
- 1 large mango, diced
- 1 cucumber, diced
- 2 ears sweet corn, kernels cut off the cob
- 1/4 cup finely chopped red onion
- 1/2 cup finely chopped cilantro
- 1 tablespoon honey
- Zest and juice of 1 lime
- 1/2 teaspoon salt
- One 14-ounce can refried beans, or regular black beans, or 2 avocados
- 8 corn tortillas
- 1/4 cup avocado oil for softening
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Preparation
Chef’s notes
Purchasing Salmon:
Look for salmon fillets that are nice and thick so you can cube it. Cut the skin off and then cut into large cubes.
Salmon Doneness:
Cook salmon to your preference. Medium well is recommended where it’s almost cooked through but still soft.
Salsa Spiciness:
As written, this salsa is mild, but a jalapeño would be a great addition for heat.
Tortillas:
Use a thicker tortilla (corn and flour blend) or follow the recipe for softening regular corn tortillas.
Taco Seasoning:
If using a mild one, add extra chili powder, onion powder, and garlic powder for more flavor.
Air-Frying The Salmon:
This would work well using an Air Fryer recipe. Replace seasonings with taco seasoning.