These salmon tacos are vibrant, healthy, and bursting with flavor, thanks to perfectly seasoned salmon and a refreshing mango salsa. Perfect for a light dinner or summer gathering!
Ingredients (Serves 4)
- For the Salmon:
- 4 salmon fillets (about 1 lb/450 g total)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Juice of 1 lime
- Mango Salsa:
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped (optional, for heat)
- Juice of 1 lime
- Salt, to taste
- Taco Assembly:
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or lettuce
- 1/4 cup sour cream or Greek yogurt (optional)
- Lime wedges, for serving
Instructions
- Prepare the Mango Salsa:
- In a bowl, combine the diced mango, red bell pepper, red onion, cilantro, jalapeño (if using), and lime juice.
- Season with a pinch of salt and mix well. Set aside to let the flavors meld.
- Season and Cook the Salmon:
- Preheat a skillet or grill to medium-high heat.
- In a small bowl, mix smoked paprika, chili powder, garlic powder, cumin, salt, and pepper.
- Rub the olive oil and spice mixture evenly over the salmon fillets.
- Cook the salmon for 3-4 minutes per side, or until cooked through and flaky. Squeeze fresh lime juice over the salmon once cooked.
- Warm the Tortillas:
- Heat the tortillas in a dry skillet, over an open flame, or in the microwave until warm and pliable.
- Assemble the Tacos:
- Flake the cooked salmon into bite-sized pieces.
- Place a handful of shredded cabbage or lettuce on each tortilla, followed by the salmon.
- Top with a generous spoonful of mango salsa and a drizzle of sour cream or Greek yogurt, if desired.
- Serve:
- Garnish with lime wedges and extra cilantro. Serve immediately.
Tips
- Make It Spicy: Add a drizzle of sriracha or spicy mayo for an extra kick.
- Tortilla Alternative: Use lettuce wraps for a low-carb option.
- Make Ahead: Mango salsa can be prepared a few hours in advance and stored in the fridge.
Enjoy these fresh, flavorful tacos with a tropical twist!