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+ servings

Salmon Tacos

Servings: 6


Salmon Tacos

  • 1 Salmon Fillet, boneless & skinless portioned into 6 pieces 6 x 6 oz
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 1 tsp sea salt
  • olive oil

Salmon Taco Toppings

  • 1 cup green cabbage (nappa) shredded
  • 1 cup mango salsa recipe below
  • fresh cilantro, chopped
  • fresh lime wedges

Mango Salsa

  • 1 large ripe mango, peeled and diced into small pieces
  • 1/4 cup red onion, diced small
  • 1/2 jalapeno, seeded & diced small
  • 2 tbsp cilantro chopped
  • 1/2 lime zest
  • 1/2 lime juice
  • sea salt
  • small corn or flour tortillas


  • Heat oil in a nonstick skillet over medium-high heat. Mix together chili powder, cumin and salt and sprinkle on top of salmon.
  • Cook the salmon for 4-5 minutes, skin side down to get a good sear on the skin and crisp it up for those who enjoy eating crispy salmon skin.
  • Flip salmon and cook top side down for another 4-5 minutes or until cooked through in the thickest part. Typically it's 10 minutes per inch of salmon.
  • Remove from pan, set aside.

Prepare Mango Salsa

  • Mix together mango through lime juice and mix. Season with a pinch of salt, mix, taste adding more salt if required.
  • Serve with toppings and warm tortillas.