Fish tacos are one of my favorite tacos! While they are usually made with white fish, we eat salmon once a week in our house, and I figured it was time to make salmon tacos. Since making these, they have become a favorite in our taco rotation.
They start with a quick marinade for the salmon. It’s sweet from the coconut aminos, spicy from the spices, and a little tangy from the lime juice. The salmon gets quickly pan-fried for a slight crisp on the outside while the inside is juicy and tender.
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You then have a quick and fresh mango avocado salsa that is sweet and spicy, a tangy fish taco sauce made with greek yogurt, and crunchy cabbage stuffed into warm tortillas.
They are packed with flavor and make a light yet satisfying meal. While these salmon tacos with mango salsa do have a few components, they are simple to make, and some steps can be made ahead of time if needed.
Why you’ll love this salmon taco recipe
- full of flavor – we have tender marinated salmon, sweet and spicy mango salsa, crunchy cabbage, and creamy fish taco sauce.
- customizable – feel free to swap out a taco filling or two for what you enjoy or have on hand.
- easy macro-balanced meal – they are packed with protein, carbs, veggies, and healthy fats!
Are fish tacos healthy?
Fish tacos can be a great addition to a healthy diet. They are full of protein from the fish, healthy fats from toppings like avocado and sauce, veggies, and carbohydrates from tortillas. Although a lot of times, the fish can be fried, which can add more calories and fat. It’s important to be mindful of the sauce you are picking and how the fish is prepared.
Salmon tacos ingredients
- salmon – marinated and quickly pan-fried to come out super tender!
- homemade salmon marinade – a mix of coconut aminos, lime juice, garlic, chili powder, garlic powder, paprika, cumin, and red pepper flakes.
- mango avocado salsa – a combo of fresh mango, avocado, red onion, jalapeños, cilantro, and lime juice.
- fish taco sauce – a mix of greek yogurt, cilantro, and lime juice.
- shredded cabbage – for some crunch.
- corn tortillas
How to make salmon tacos
For the complete directions, ingredient amounts, serving size, and accurate nutrition breakdown, scroll down to the recipe card below.
Make the salmon marinade.
Mix the marinade ingredients in a bowl or jar until combined.
Marinate the salmon.
Add salmon to a baking dish or bowl and pour over the marinade, making sure to coat all sides evenly. Marinate while you prep the remaining components, or up to 8 hours.
Make the mango salsa.
Add ingredients to a bowl and mix well to combine. Adjust according to taste. Let chill in the fridge until ready to assemble.
Cook the salmon.
In a large skillet over medium heat, add oil and let it get hot. Add salmon in a single layer, spreading it out evenly, making sure not to overcrowd. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Cook for 2-3 minutes, flip, and cook another 2-3 minutes until cooked through.
Make your taco sauce.
Add greek yogurt, cilantro, lime juice, salt, and pepper to a small bowl and mix well to combine.
Assemble your tacos.
To your tortillas, add a good smear of your taco sauce followed by shredded cabbage, a few pieces of cooked salmon, some mango salsa, some cilantro, and a squeeze of lime juice.
Make the salmon in your air fryer
We are big fans of air fryer salmon in our house. To make the salmon in the air fryer, add salmon pieces to your air fryer basket in a single layer, spreading them out evenly. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Air fry at 400 degrees for 7 minutes.
What to serve with salmon tacos
While these salmon tacos can be a complete meal on their own, here are some of our favorite taco sides:
- rice
- beans
- tortilla chips
- guacamole and salsa
Storage and reheating
Substitutions
- salmon – I like using wild-caught sockeye salmon, but any kind you like will work. This recipe would also be great with shrimp or white fish.
- coconut aminos – low-sodium soy sauce, light soy sauce, or tamari will work instead; it will just change the flavor a bit. Do not use liquid aminos, as they are way too salty.
- spices (in the marinade) – feel free to adjust the amount depending on your spice preference. You can also add more to your liking.
- mango salsa – pineapple salsa would be a great substitute, or you can use your favorite store-bought fresh salsa. Make sure to get one with fruit in it, as it really adds to the tacos.
- greek yogurt – mayonnaise or sour cream will work instead.
- olive oil – avocado oil can be used instead.
- corn tortillas – corn or flour tortillas will work.
- shredded cabbage – Use red or green cabbage. Shredded lettuce will work instead.
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Salmon Tacos with Mango Avocado Salsa
equipment
- nonstick skillet
ingredients
Salmon Marinade:
- 1 pound salmon, skin removed and cubed into 1-1 1/2 inch pieces
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes (use less for less spicy)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Mango Avocado Salsa:
- 1 cup diced mango (150 grams)
- 1 medium avocado, diced (150 grams)
- 1/3 cup diced red onion (40 grams)
- 2 tablespoons diced jalapeno (15 grams)
- 1 packed tablespoon cilantro, chopped
- 1 tablespoon lime juice
- salt and pepper, to taste
Cilantro Lime Sauce:
- 1/2 cup greek yogurt (4 ounces)
- 2 tablespoons cilantro, finely chopped
- 1 tablespoon lime juice
- salt and pepper, to taste
For the Salmon Tacos:
- 1 tablespoon olive oil (for cooking)
- 8 corn tortillas
- 2 cups shredded cabbage
- fresh cilantro
- lime wedges
instructions
- Make the salmon marinade. Mix the marinade ingredients in a bowl or jar.
- Marinate the salmon. Add salmon to a baking dish or bowl and pour over the marinade, making sure to coat all sides evenly. Marinate while you prep the remaining components, or up to 8 hours.
- Make the mango salsa. Add ingredients to a bowl and mix well to combine. Adjust according to taste. Let chill in the fridge until ready to assemble.
- Make your taco sauce. Add greek yogurt, cilantro, lime juice, salt, and pepper to a small bowl and mix well to combine. Let chill in the fridge until ready to assemble.
- Prep any remaining components.
- Cook the salmon. In a large nonstick skillet over medium heat, add oil and let it get hot. Add salmon in a single layer, spreading it out evenly, making sure not to overcrowd. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Cook for 2-3 minutes, flip, and cook another 2-3 minutes until cooked through.
- Optional – warm your tortillas. If desired, you can heat up your tortillas so they are pliable. On a gas stove, light to low-medium heat. Put tortillas directly over the flames and cook for 15-30 seconds, flip, and cook another 15-20 seconds. The edges might get a little charred, but that’s okay! You can also heat them in a hot cast-iron skillet on the stove by placing them in the pan and heating them for 30 seconds on each side. Repeat with each one. Wrap them in a kitchen towel to keep them warm.
- Assemble your tacos. To your tortillas, add a good smear of your taco sauce followed by shredded cabbage, a few pieces of cooked salmon, some mango salsa, some cilantro, and a squeeze of lime juice.
- Enjoy!
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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