easy Salmon Tacos with Mango Corn Salsa
Fresh baked salmon tucked into warm corn tortillas.
Ingredients
Salmon Tacos
- 1 pound salmon fillet
- 2 –3 teaspoons taco seasoning
- 2 teaspoons avocado oil
- Salt if needed
Mango Corn Salsa
- 1 large mango diced
- 1 cucumber diced
- Kernels from 2 ears of sweet corn
- 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
For Serving
- 1 14-ounce can refried beans or black beans, or 2 ripe avocados
- 8 corn tortillas
- 1/4 cup avocado oil optional for softening tortillas
- Lime wedges
- Extra honey for drizzling optional
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the salmon with taco seasoning and avocado oil until evenly coated. Add salt if your seasoning blend is unsalted.
- Arrange the salmon on the prepared baking sheet and bake for about 8 minutes, or until it flakes easily with a fork.
- While the salmon bakes, combine the diced mango, cucumber, corn, red onion, cilantro, honey, lime zest, lime juice, and salt in a bowl. Stir well and adjust seasoning to taste.
- Warm the tortillas by lightly dipping one side into hot avocado oil for a few seconds, or wrap them in damp paper towels and microwave for 30 seconds.
- Spread refried beans or mashed avocado onto each tortilla.
- Flake the baked salmon into bite-sized pieces and place it on the tortillas. These Salmon Tacos with Mango Corn Salsa come together beautifully with generous spoonfuls of the fresh salsa.
- Finish with extra lime juice and a light drizzle of honey if desired. Serve immediately.
Notes
Black beans provide extra texture if you prefer them over refried beans.