Description
Delicious and vibrant Salmon Tacos with fresh Mango Salsa, combining tender baked salmon chunks seasoned with taco spices, crisp red cabbage, and a zesty, fruity salsa. Perfect for a quick and healthy weeknight meal that packs bold flavors and colorful presentation.
Ingredients
For the Salmon:
- 1 pound salmon filets, skin removed and cut into bite-sized chunks
- 2 teaspoons extra virgin olive oil
- 2 teaspoons taco seasoning
For the Mango Salsa:
- 1 large mango, diced
- ½ cup quartered cherry tomatoes
- 1 jalapeno, minced
- 2 tablespoons finely diced red onion
- 3 tablespoons fresh chopped cilantro
- Juice of 1 lime
- Sea salt, to taste
To Assemble:
- 8 flour tortillas, warmed
- 1 cup thinly sliced red cabbage
- ⅓ cup grated cotija cheese
Instructions
- Preheat Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Salmon: Pat the salmon chunks dry using a paper towel to remove excess moisture, then toss them in a large bowl with olive oil and taco seasoning until evenly coated.
- Bake Salmon: Arrange the salmon chunks in a single layer on the prepared baking sheet and bake for 8 minutes, or until the salmon is cooked through and easily flakes with a fork.
- Make Mango Salsa: While the salmon bakes, combine diced mango, quartered cherry tomatoes, minced jalapeno, diced red onion, chopped cilantro, lime juice, and a pinch of sea salt in a medium bowl. Stir well and adjust the salt to taste.
- Assemble Tacos: Warm the flour tortillas, then layer each with thinly sliced red cabbage, baked salmon chunks, a generous scoop of mango salsa, and a sprinkle of grated cotija cheese.
- Serve: Serve the assembled tacos immediately to enjoy the fresh textures and vibrant flavors.
Notes
- For a spicier salsa, keep the jalapeno seeds; for milder, remove them before mincing.
- Use corn tortillas for a gluten-free alternative.
- Grilled salmon can be substituted if preferred over baking.
- Leftover salmon and salsa can be refrigerated separately for up to 2 days.
- Cotija cheese can be replaced with crumbled queso fresco or feta if unavailable.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
