The BEST Fish Tacos with Mango Salsa (15 Minutes)

Print Recipe

No ratings yet

The BEST Fish Tacos with Mango Salsa (15 Minutes)

These are my fish tacos with mango salsa that take around 15 minutes to make.

Prep Time10

Cook Time5

Total Time15

Course: Main Course, Snack

Cuisine: European, Mexican

Servings: people

Calories: 892kcal

Author: Emily Roz

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!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4 people.

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: To reheating the salmon, place them in a loosely lidded container and into the microwave for a minute or until heated through.

Nutrition