Salmon Tacos with Mango Peach Salsa is the perfect Summer weeknight dinner inspired by tropical flavors! It's delicious, healthy, and so simple to make! Topped with creamy and spicy homemade sauce and served on warm and lightly charred flour or corn tortillas.
The best salmon tacos made in 30 minutes!
This simple dinner comes together in just 30 minutes and requires only one cooking pan! This recipe looks super fancy (thanks to the fresh and colorful mango peach salsa!) yet is so easy to make!
- I layered cooked salmon along with mango peach salsa in warm, lightly charred tortillas. Then, I topped the salmon tacos with homemade cilantro-lime crema and crumbled cheese (Cotija or Feta).
- It's a perfect meal to serve to your family when you want a healthy and nutritious dinner packed with protein (salmon), fruit (mango and peaches), and veggies (bell peppers).
- It's a super versatile and flexible recipe. The salmon can be either baked or pan-seared (instructions are provided for both methods). You can play around with the fruit salsa and use a variety of ingredients!
30 minutes, one cooking pan
- Quick and easy. Salmon tacos are an easy 30-minute meal that requires only one cooking pan (baking dish or sheet pan for roasting salmon).
- The cleanup is minimal which reduces the amount of time you have to spend in the kitchen and increased the amount of time you can spend with friends and family enjoying this delicious meal!
Why this recipe works
- Flavorful salmon with the perfect texture. The salmon is tossed in a simple homemade glaze and roasted in the oven until moist, tender, and super flaky!
- Vibrant fruit salsa features mangos, peaches, bell peppers, and fresh cilantro. It's a super flexible recipe, and you can also add pineapple, chopped tomatoes, green onions, etc.
- The best taco sauce. I make a simple homemade cilantro-lime crema using basic ingredients, such as Greek yogurt, mayo, Dijon mustard, lime juice, and fresh cilantro. I use sriracha sauce to spice up the sauce.
- Perfect for sharing. This is one of those recipes that you will not be ashamed to serve as a weeknight dinner not only to your family but also to entertain guests. It presents beautifully and takes no effort to make. This easy-to-make meal allows you to have more time to socialize instead of spending too much time in the kitchen.
- Fruit salsa. This fresh mango and peach salsa is bursting with colors and flavors! It features lots of fresh and healthy ingredients: fresh yellow peaches, mangos, red bell pepper, fresh cilantro, and freshly squeezed lime juice.
- Salmon nutrition. This delicious fish is rich in omega-3 fatty acids, high in protein, and low in saturated fat. Salmon is a good source of Vitamin B12 and Vitamin D, as well as rich in Potassium and Iron.
- Delicious flavor combo. This is a perfect recipe to make healthy foods enjoyable. Salmon tacos are pure comfort food made with good, wholesome ingredients.
- Salmon. I used 2 salmon fillets. I roasted the fish in the oven until perfectly moist, tender, and flaky. When divided into taco shells and topped with salsa, it's a perfect amount for 4 servings.
- Fruit salsa is made by combining diced mango, peaches, bell peppers, and chopped fresh cilantro together with lime juice and chili powder.
- Tortillas. I used flour tortillas that I lightly charred over the open stove flame. You can also use gluten-free corn tortillas (white or yellow).
- Taco sauce (cilantro-lime crema). I made it from scratch using basic ingredients, such as Greek yogurt, mayo, Dijon mustard, lime juice, fresh cilantro, and sriracha sauce.
- Cheese. I used Cotija cheese which is a traditional Mexican cheese used with tacos. It is a hard milk cheese that is very salty, with a strong flavor. If for some reason you can't find Cotija cheese, use Feta cheese instead.
The best tortillas for salmon tacos
- Flour tortillas. That's what I used in this recipe. I charred them carefully over a gas stove flame.
- Corn tortillas. Either yellow or white corn tortillas will work. Corn tortillas are also gluten-free.
- Grain-free tortillas. Use gluten-free almond-flour tortillas, cassava flour tortillas, or chickpea tortillas. Siete Foods is a brand I love to use for grain-free, gluten-free tortillas.
How to toast tortillas
While you can certainly serve salmon tacos with regular tortillas warmed in the microwave or the oven, the toasted tortillas taste so much better! And they are so easy to make! I like to lightly char the tortillas over a gas stove flame. This creates perfectly charred edges. Here is how to do it:
- Set your stovetop flame to low or medium (depending on your stove).
- Place a tortilla directly over a gas stove flame using tongs.
- Flip the tortillas to the other side as the edges start getting charred and blackened.
- This is not the time to leave your stove unattended. Watch your tortillas carefully at all times and adjust the flame if they get too burned. Flip the tortillas quickly with tongs as they start to get blackened around the edges.
Mango peach salsa
This is my favorite salsa right now. The fresh peaches are still in season, and I am using them in many of my recipes! But you can make this salsa year-round by simply replacing fresh yellow peaches with canned ones (drained really well) or frozen ones (defrosted). Or simply use more mango instead of peaches during the winter months.
- This fruit salsa takes only 10 minutes to make!
- It's colorful, sweet, and spicy all at the same time!
- You only need 6 ingredients to make mango peach salsa: mangoes (peeled and cored), peaches, bell pepper, fresh cilantro, freshly squeezed lime juice, and chili powder.
- Mix the diced fruit, veggies, and herbs together, and season with lime juice, and chili powder. Season with salt and pepper. That's it!
Best way to cook salmon
To make this recipe super simple and ensure that your total cooking times are minimal, the best way to cook salmon is either to sear it on the stovetop or bake it in the oven. For tacos, I definitely prefer to bake the salmon in the oven as it's a much quicker method. Roast the salmon tossed in a delicious glaze in a baking dish (or on a sheet pan) in a preheated oven at 425 F for around 10 or 15 minutes until it is cooked through.
How do you know when salmon is cooked through?
The salmon is cooked when it's no longer raw in the middle and flakes easily with the fork. But the best and sure way to know is to use an instant meat thermometer. Insert it into the thickest part of the fish. When it reads 145 F, the salmon is cooked!
Other dinner recipes with fruit salsa
If you like quick and easy recipes that feature vibrant fruit and bold flavors, check out these delicious ideas:
Salmon Tacos with Mango Peach Salsa - 30-Minute, One-Pan Dinner
- 16 oz salmon fillets (2 or 3 salmon fillets)
- 2 tablespoons olive oil
- 2 tablespoons honey
- ⅓ cup fig spread or more, for thickening the glaze (I prefer to use Divina brand)
- 1 tablespoon chili powder
- red pepper flakes to taste
- salt and pepper to taste
- 1 clove garlic minced
Mango peach salsa
- 2 mangos mangos ripe, peeled, pitted, and diced
- 2 peaches cored and diced
- 1 sweet red bell pepper small, diced
- ½ bunch fresh cilantro chopped
- 2 tablespoons freshly squeezed lime juice
- ¼ teaspoon chili powder or more
- salt and pepper to taste
Taco sauce (cilantro-lime crema)
- ⅓ cup Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Sriracha
- 1 lime medium size, freshly squeezed
- ½ bunch fresh cilantro chopped
Other taco ingredients
- 8 tortillas (yellow or white corn tortillas or flour tortillas)
- ½ cup Cotija cheese crumbled
- fresh cilantro chopped
Cook the salmon
- Preheat the oven to 425 F.
- In a medium bowl, combine together olive oil, honey, chili powder, fig spread, and red pepper flakes. Mix everything well.
- Slice salmon into large chunks. In a baking dish or on a sheet pan, season the salmon with salt and pepper, and toss the salmon pieces with minced garlic, and half of the sticky sauce you just made in the previous step.
- Roast for about 10 or 12 minutes or until the salmon is cooked through.
- Remove from the oven. Toss the salmon with the remaining half of the sticky sauce.
Make mango peach salsa
- Prepare the mango peach salsa while the salmon is roasted in the oven.
- Note about mangos. Wash them thoroughly to get rid of any debris. Use ripe mangos. Always peel the mangos. Pit the mangos and dice them into cubes.
- In a large mixing bowl combine diced mangos, diced peaches, diced red bell pepper, chopped fresh cilantro, freshly squeezed lime juice, and chili powder. Toss to combine. Taste and season with salt and pepper, if needed. Add more lime juice and chili powder, if you like.
Make taco sauce
- In a medium bowl, whisk together all of the taco sauce (crema) ingredients: Greek yogurt, mayo, Dijon mustard, Sriracha sauce, freshly squeezed lime juice, and chopped fresh cilantro.
- Toast the tortillas over an open gas stovetop flame on medium or low heat - (depending on your stovetop). Use tongs and flip them often until lightly charred and blackened around the edges. Note: Watch your tortillas carefully at all times and adjust the flame if they get too burned. Flip the tortillas quickly with tongs as they start to get blackened around the edges.
- Assemble the tacos by stuffing the cooked salmon and fruit salsa into the warmed, lightly charred tortillas. Top with taco sauce (crema), crumbled Cotija cheese, chopped fresh cilantro, and a pinch of chili powder.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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