These are my fish tacos with mango salsa that take around 15 minutes to make. I've also served these grilled fish tacos with a homemade cilantro avocado sauce and topped the tacos with pickled red onions. The flavours are unreal and it's a really simple recipe so I hope you enjoy it!
I love vibrant, flavourful dishes and these salmon fish tacos with mango salsa and an avocado cilantro sauce are the definition of that. They are spicy, tangy, sweet, creamy, and such a crowd-pleaser.
If you're looking for some more taco recipes, my ground pork tacos are a tasty option, or if you'd like a meat-free taco option, then my black bean tacos are such a great shout! For something crunchy on the outside, my beef and cheese taquitos are fabulous.
This is the perfect taco recipe to serve in summer, so if you're looking for more summery recipes, check out my caprese flatbreads, Vietnamese-inspired noodle salad, or Greek meatballs (keftedes).
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Why you'll love this recipe
Vibrant: You've got the bright salmon, colourful mango salsa, zingy green cilantro avocado sauce, and pink red onions. You could even add in some grated red cabbage if you wanted to add even more goodness.
Easy: You've just got three main steps to this recipe, sear the salmon, make the salsa, and blend up the avocado sauce. Then just assemble!
Quick: We are lightly searing the salmon for this recipe as we want it to be moist and gorgeous, so the recipe only takes 15 minutes to put together, a great mid-week dinner or lunch!
Ingredients & Substitutions
Salmon: I used salmon fillets for this recipe. Slice off the skin and then you'll want to chop it into cubes. If you don't like salmon, then you could use cod! For a plant-based alternative, tofu would be a great option. For some more salmon recipes, check out my stuffed air fryer salmon or my salmon and mushroom risotto, both great dinner recipes!
Cumin: For a bit of spice, I've used ground cumin. If you don't have this, you can omit it.
Paprika: I'd recommend sweet paprika. If you don't have paprika, I'd recommend using chili powder.
Mango: You can use pre-chopped mango but I'd recommend getting a fresh large mango and slicing it into pieces based on your preference! If you don't have mango, you could use a peach or nectarine.
Bell pepper: I've used an orange pepper, but red would do too.
Tomatoes: Baby tomatoes are great for this recipe, it's just to provide a bit of a citric element to the salsa. You can also use large tomatoes if you don't have little ones.
Lime: Fresh lime juice is great for acidity and flavour. If you don't have lime, then use a splash of lemon juice.
Jalapeños: Fresh or jarred jalapeños are great to add a spice to the salsa and the avocado sauce. If you don't have jalapeños, feel free to grab any large chillies from the supermarket and use them based on how much you like spice.
Cilantro (coriander): This adds a lovely herbaceous flavour to the salsa and the sauce. Feel free to omit if you don't like it!
Avocado: to add a green, creamy element to our sauce, avocado is essential.
Mayonnaise: This is optional but I used it in the avocado cilantro sauce for a bit more flavour.
Corn tacos: You can get these from a lot of large supermarkets or from your local Mexican grocery store.
Step by step instructions with photos
Step 1: First up, remove the skin from your salmon and then slice into ½ inch cubes. Place in a bowl and then season with ground cumin, paprika, salt, and pepper.
Step 2: Sear the salmon on each side for 1 minute. You don't want the salmon to dry out and if it is slightly raw in the middle, don't worry, it adds to the freshness.
Step 3: Now for the mango salsa, combine the chopped mango, tomatoes, bell pepper, cilantro, lime, and jalapeños in a bowl. Season with salt and pepper and then taste. Set aside.
Step 4: To make the avocado cilantro sauce, combine the avocado, jalapeños, cilantro, olive oil, and mayonnaise in a blender and blend until smooth. Taste and season with salt and pepper.
Step 5: Time to assemble your tacos. You an optionally heat up your corn tacos by placing them in the microwave for 30 seconds. Then place them down and top with your avocado sauce, followed by your salmon, mango salsa, and pickled red onions. Squeeze a wedge of lime over your tacos and enjoy!
What to do with leftovers
Storage: Store all your fish taco elements in an airtight container and place in the fridge for up to 3 days. Wrap your corn tacos in plastic wrap or place them in an airtight container too and store them in a cool, dry place for up to 3 days.
Freezing: I'd recommend eating these fish tacos with mango salsa fresh.
Reheating: For reheating the salmon bites, place them in a loosely lidded container and into the microwave for a minute or until heated through.
FAQs
Salmon fillets and cod fillets are my favourites. They're chunky but easy to cook and taste delicious with an array of flavours.
You could make a lovely slaw on the side, or eat it with roasted potato chips.
For sure, just sub out the fish with tofu, sliced into cubes. Then just substitute the mayo for vegan mayonnaise.
Don't worry, just omit the cilantro and you can always substitute it with parsley!
More recipes you might enjoy!
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The BEST Fish Tacos with Mango Salsa (15 Minutes)
Ingredients
For the salmon
- 2 salmon fillets skin removed and sliced into ½ inch cubes
- 1 tsp ground cumin
- 1 tsp paprika
For the mango salsa
- 1 mango chopped into little cubes
- ½ orange bell pepper finely diced
- 6 baby tomatoes roughly chopped into little pieces
- 1 lime juiced
- ½ tablespoon jalapeños finely chopped
- cilantro small bunch, finely chopped
For the avocado cilantro sauce
- 1 avocado
- ½ tablespoon jalapeños
- cilantro small bunch
- 2 tablespoon olive oil
- 2 tablespoon mayonnaise
Other bits
- 6 corn tacos
- pickled red onions
- 2 lime wedges
Instructions
- First up, remove the skin from your salmon fillets and then slice into ½ inch cubes. Place in a bowl and season with ground cumin, paprika, salt, and pepper.
- Place a pan on low heat and drizzle with olive oil. Sear the salmon on each side for 1 minute (total of 4 minutes). You don't want the salmon to dry out and if it is slightly raw in the middle, that's perfect, it keeps it moist! Remove the salmon from the pan and set it aside on a plate.
- Now for the mango salsa, combine the chopped mango, tomatoes, bell pepper, cilantro, lime, and jalapeños in a bowl. Season with salt and pepper and then taste. Set aside.
- To make the avocado cilantro sauce, combine the avocado, jalapeños, cilantro, olive oil, and mayonnaise in a blender and blend until smooth. Taste and season with salt and pepper.
- Time to assemble your tacos. You an optionally heat up your corn tacos by placing them in the microwave for 30 seconds. Then place them down and top with your avocado sauce, followed by your salmon cubes, mango salsa, and pickled red onions. Squeeze a wedge of lime over your tacos and enjoy!
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