Chipotle Salmon Tacos with Fresh Mango Salsa

Upgrade your taco night with these fun and festive salmon tacos! We’ve loaded fresh corn tortillas with spicy salmon, crunchy cabbage and topped them off with a tangy mango salsa!

Being from San Diego, California – my love for tacos runs deep! Especially when it comes to fish tacos! (In fact, I’m pretty sure I eat them at least once a week… So I guess you could say I’m a bit of a taco aficionado in that sense. 😉 ) And these chipotle salmon tacos with fresh mango salsa are definitely on my top 5 favorites list! They’re loaded with flaky spicy salmon, crunchy fresh cabbage and a refreshing mango salsa that ties it all together! Doesn’t that just sound perfect for Cinco de Mayo tomorrow?!

Ingredients

Here are all the ingredients you’ll need to make this fun and flavorful recipe!

• Salmon filets (without skin)
• Chipotle spice blend (recipe below)
• Mango salsa (recipe below)
• Green cabbage
• Corn tortillas
• Limes

How do I cook chipotle salmon for tacos?

I usually use one of two methods; baking or pan frying.

• Baking Method: Preheat your oven to 400 degrees and spray a baking dish with non-stick cooking spray. Season the salmon on both sides with your chipotle spice blend. Place the filets in your prepared baking dish and bake for 10 minutes. Once the filets are done, squeeze the juice of one lime over the top, flake them apart and fill your tacos.
• Pan Frying Method: Heat a large saute pan over medium heat and season the salmon on both sides with your chipotle spice blend. Once the pan is hot, spray it with non-stick cooking spray. Place your salmon filets in the pan and cook for 3 minutes. Flip the filets and cook for 2 minutes on the other. Once the filets are done, squeeze the juice of one lime over the top, flake them apart and fill your tacos.

Do I use salmon with or without the skin?

I would suggest using salmon without the skin. It’s much easier to cook and you don’t have to worry about taking the skin off before putting it on your tacos. I usually use frozen salmon from Costco that are individually wrapped. To thaw the pieces, you can leave them in the fridge overnight or submerge them in room temperature for 1-2 hours.

How to make mango salsa:

• 1 fresh mango, cut into cubes (can use pre-cut mango instead)
• 1/2 avocado, cut into cubes
• 2 Tbsp red onion, chopped
• 2 Tbsp cilantro, chopped
• 1-2 limes, juiced (depending on how juicy your limes are)

1. Mix all your salsa ingredients together in a bowl. Taste it and add more lime juice if needed.

*Side note: If you’re using pre-cut mango from the store, I’ll usually use around 1 1/2 – 2 cups after it’s been chopped.

How do I pick ripe mangos?

Picking ripe mangos can actually be be difficult, esecially if you don’t know what you’re looking for! (And even if you do, sometimes I feel like it’s just the luck of the draw.) So here are a few tips that I use for picking mangos, whether you’re using fresh or pre-cut fruit for this recipe.

• Fresh mangos: Look for a mangos that are plump and “give in” slightly when you squeeze them. (Think of the feel of a ripe peach or avocado.) You don’t want them too soft though because they’ll be mushy and stringy when you cut into them. You can also smell the mango near it’s steam and if it has a strong sweet aroma, then the mango is ripe.
• Pre-cut mangos: Look for mangos that are a littler darker in color. I’ve found that the lighter the mangos are, the more dry and flavorless they are too. The darker mango pieces are much more juicy and have incredible flavor!

*Note: I used pre-cut mangos for this recipe and they were perfect!

More recipes like this:

• Shrimp and Avocado Ceviche (One of my most popular recipes on the blog!)
• Grilled Jerk Chicken Kabobs
• Chipotle Lime Shrimp Tacos
• Baked Cajun Chicken Wings with Avocado Cilantro Lime Sauce

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]