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A picture of Salmon Tacos with Mango Corn Salsa

Salmon Tacos with Mango Corn Salsa

  • Author: Lindsay
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Super easy salmon tacos loaded with a mango, sweet corn, and cucumber salsa! Perfect with black beans or avocado tucked into a corn tortilla.


Units Scale

Salmon Tacos:

  • 1 lb. salmon fillet (see notes)
  • 23 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


  • one 14-ounce can refried beans, or regular black beans, or 2 avocados
  • 8 corn tortillas
  • 1/4 cup avocado oil for softening


  1. Prep: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Season the Salmon: Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet. If your taco seasoning does not have salt, add some salt to the salmon.
  3. Bake the Salmon: Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork. 
  4. Make the Salsa: While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.
  5. Soften the Tortillas: To soften the corn tortillas, I usually heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate. I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 30 seconds to steam them so they become more pliable and yummy to eat. 
  6. Assemble the Tacos: Mash avocado or spread refried beans on the bottom of the tortilla. Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey!


Purchasing Salmon: For this recipe, I look for salmon fillets that are nice and thick so you can cube it! I usually cut the skin off and then cut into large cubes; I love the cube shape because they cook nice and evenly and make for a fun shape to squish apart in the taco. It’s also totally fine to just sprinkle your seasonings onto a thinner fillet and flake the fish apart to put into the tacos.

Salmon Doneness: People cook salmon to varying degrees of doneness depending on your preferences and the quality of the salmon. I like to cook it to medium well, where everything is almost totally cooked through but it’s nice and soft and slips apart easily when you press it with a fork. Here’s a guide with more info on cooking salmon and how to tell when it’s done.

Salsa Spiciness: As written, this salsa is not spicy at all, but a jalapeño would be a great addition! I keep it mild for my kids, but if that is not your journey, go for the heat!

Tortillas: In the photos, I was using a thicker type of tortilla (corn and flour blend) that I charred in a dry cast iron skillet. When I usually make this, I use regular corn tortillas and I follow the recipe directions for softening them.

Taco Seasoning: All brands are different, but if you’re using a mild one and you want more going on with your salmon, sprinkle it with some extra chili powder, onion powder, and garlic powder. *chef’s kiss*

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Tacos
  • Method: Bake
  • Cuisine: Caribbean-Inspired

Keywords: salmon tacos, salmon recipe, mango salsa