Description
These vibrant Salmon Tacos with Mango Corn Salsa combine perfectly baked, seasoned salmon with a fresh and tangy salsa made from mango, cucumber, and sweet corn. Served on softened corn tortillas with creamy refried beans or avocado, this recipe offers a colorful, flavorful, and healthy twist on classic tacos, ready in just 25 minutes.
Ingredients
Salmon
- 1 lb. salmon fillet
- 2-3 teaspoons taco seasoning
- 2 teaspoons avocado oil
Mango Corn Salsa
- 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
Additional Ingredients
- One 14-ounce can refried beans, or regular black beans, or 2 avocados
- 8 corn tortillas
- 1/4 cup avocado oil (for softening tortillas)
Instructions
- Prep: Gather all ingredients and preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and even cooking.
- Season the Salmon: In a bowl or directly on the baking sheet, toss the salmon fillet with taco seasoning and 2 teaspoons of avocado oil until well-coated. If your taco seasoning lacks salt, sprinkle some salt on the salmon to enhance flavor.
- Bake the Salmon: Place the salmon on the prepared baking sheet close to the top oven rack. Bake for approximately 8 minutes, or until the salmon flakes easily when pressed with a fork, indicating it is cooked through but still moist.
- Make the Salsa: While the salmon bakes, combine diced mango, cucumber, corn kernels, finely chopped red onion, cilantro, honey, lime zest, lime juice, and salt in a bowl. Mix thoroughly and adjust seasoning to taste for a fresh, vibrant salsa.
- Soften the Tortillas: Heat 1/4 cup of avocado oil in a large skillet over medium heat. Quickly dip each corn tortilla one-sided into the hot oil and immediately transfer to a plate lined with paper towels. Stack the tortillas to allow the heat and oil to distribute, making them pliable and delicious. Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds to steam them.
- Assemble the Tacos: Spread mashed avocado or refried beans on the softened tortilla as a base layer. Add a couple pieces of the baked salmon, gently pressing to slightly break it up. Top generously with the mango corn salsa. Finish with an optional squeeze of lime juice and a drizzle of honey for extra brightness and sweetness.
Notes
- Use wild-caught salmon for the best flavor and sustainability.
- You can substitute black beans or mashed avocado for refried beans depending on preference or dietary needs.
- If you prefer spicier tacos, add a pinch of chili powder or cayenne to the taco seasoning.
- Softening the corn tortillas is key for preventing breakage and improving texture.
- This recipe is easily doubled or halved depending on the serving needs.
