Salmon Tacos with Mango Avocado Salsa

Salmon tacos on a plate with shredded cabbage, mango avocado salsa, and fish taco sauce. On the plate are some lime wedges. Around the plate are a bowl of fish taco sauce and a bowl of mango salsa.

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Salmon Tacos with Mango Avocado Salsa

Flavor-packed, easy salmon tacos with sweet, tangy, and spicy marinated salmon, crunchy cabbage, creamy cilantro yogurt sauce, and mango avocado salsa. Gluten-free, high in protein, and so delicious!

Course Main Course

Cuisine American

Keyword salmon fish tacos, salmon tacos, salmon tacos recipe, salmon tacos with mango salsa

Prep Time 30

Cook Time 10

Total Time 40

Servings tacos

Calories 224kcal

Author Kelly Nardo

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!

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