Name: Salmon Tacos with Mango Corn Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 large ripe mango, diced; 2 ears of sweet corn, kernels removed; 1 cucumber, finely diced; ¼ cup red onion, finely chopped; ½ cup fresh cilantro, chopped; 1 tablespoon honey; Zest and juice of 1 lime; ½ teaspoon salt; 1 pound salmon fillet (skin removed if you prefer, see notes); 2–3 teaspoons taco seasoning; 2 teaspoons avocado oil; 8 corn tortillas; 1–2 avocados (mashed) or 1 (14-ounce) can black or refried beans; ¼ cup avocado oil (for warming tortillas); Extra lime wedges and honey for finishing (optional)

There’s something about salmon tacos that just feels like a little win in the middle of a busy week. I remember the first time I made these—it was one of those hot evenings where no one felt like doing much, and I had a fillet of salmon in the fridge and a few ears of corn sitting on the counter from the weekend market. I threw them together with some ripe mango, cucumber, and lime, and what came out of that quick dinner turned into a new go-to in our kitchen.

These tacos hit the sweet spot: simple enough for a weeknight, bright enough for a gathering, and delicious enough to fight over the last one at the table.

Why This Recipe Works So Well

I love recipes where the ingredients do the heavy lifting, and this one is a perfect example. The salmon needs almost nothing—just a bit of taco seasoning and a hot oven. The real magic is in that mango corn salsa. It’s crisp, juicy, sweet, and fresh all at once, and honestly, I could eat it straight from the bowl with a spoon.

Here’s why this recipe gets made again and again in our house:

It’s fast. You can have dinner on the table in under 30 minutes.
It feels fresh and light, but still satisfying.
The salsa can be prepped ahead, and actually gets better if it sits for a bit.
It’s kid-friendly. My niece, who usually turns her nose up at anything green, happily polishes off a plate of these because of the sweet mango and crunchy corn.

Ingredients You’ll Need

Here’s what goes into each part of the recipe, along with a few real-world notes:

For the Salmon

Salmon fillets: I usually use skinless fillets, but if the skin is on, just cook skin-side down and flake the meat off once baked.
Taco seasoning: Store-bought works perfectly fine, but if I’m in the mood to mix my own, I use a blend of cumin, smoked paprika, garlic powder, and chili powder.
Olive oil or avocado oil: Just enough to lightly coat the salmon before roasting.

Tip: Bake the salmon at 400°F until it flakes easily with a fork—about 12–15 minutes depending on thickness.

For the Mango Corn Salsa

This is the star of the show, and it’s incredibly forgiving. Mix and match depending on what’s in your fridge.

Fresh mango: Ripe but firm. If you’ve got a mango that’s too soft, blend it into a dressing instead.
Sweet corn: Raw off the cob is best—it adds an amazing crunch. But grilled or steamed corn works too.
Cucumber: I prefer Persian cucumbers for the crunch and low seeds, but any type will work.
Red onion or green onion: A little bite to balance the sweetness.
Cilantro: Skip it if you’re not a fan, or sub in fresh mint or parsley.
Lime juice: Brightens everything. I always add the zest too.
Honey or maple syrup: Just a touch, to tie it all together.

If you prep this salsa ahead, let it sit for at least 15 minutes before serving so the flavors can meld. I often make a double batch—it’s fantastic the next day with grilled chicken or just scooped with tortilla chips.

How I Put It All Together

This isn’t one of those recipes that needs 10 bowls and 15 steps. It’s straightforward, which is why it’s great for both weeknight cooking and last-minute get-togethers.

Roast the salmon. Rub the fillets with oil and taco seasoning, pop them in the oven, and bake until just cooked through.
Make the salsa. Dice up the mango, cucumber, onion, and corn. Add lime juice, a drizzle of honey, salt, and toss. Let it sit while the salmon finishes.
Assemble the tacos. Flake the salmon with a fork, warm your tortillas, and layer with fish, salsa, and an extra squeeze of lime.

Optional: Add avocado slices, sour cream, or a drizzle of hot sauce—but honestly, you don’t need much more than the salsa.

Serving Tips and Variations

I like to serve these tacos family-style—big platter of salmon, bowl of salsa, stack of warm tortillas. Everyone builds their own.

Here are a few little twists I’ve tried:

Add sliced avocado or guacamole for creaminess.
Stir chopped jalapeño into the salsa if you want a bit of heat.
Use flour tortillas if you prefer them over corn.
Swap the salmon for shrimp or grilled tofu—works just as well.
Toss some shredded cabbage or arugula into the salsa for more crunch.

Storing and Reheating Leftovers

If you’re lucky enough to have leftovers:

The salmon will keep in the fridge for 2–3 days. Reheat gently or enjoy cold over a salad.
The salsa stays crisp for a day or two, but it’s best eaten fresh. I often mix any leftover salsa with quinoa or rice and top it with a fried egg the next day.
Tortillas can be stored in a zip-top bag in the fridge or freezer. Reheat on a skillet or directly over the flame for a bit of char.

Yield: 4

Salmon Tacos with Mango Corn Salsa

These salmon tacos are the kind of weeknight dinner that feels like a little party on a plate. Juicy, perfectly seasoned salmon paired with a fresh mango corn salsa that’s sweet, crunchy, and citrusy—every bite is full of color and flavor. Wrap it all in warm corn tortillas with some creamy avocado or black beans, and it’s taco night done right in just 25 minutes.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes