A few nights ago, I did it again. I put the pan with the salmon on the table, and my whole family rushed up and started grabbing the salmon with their hands and forks. I stood by, half shocked, half proud. It was a feeding frenzy.
Of course, we love salmon. It’s a great source of nutrients and protein, and when cooked well, it will slowly slide into buttery, juicy, delicious little flakes.
But I won’t lie: the main event here is mango nachos.
The salmon is complete SOS(taco seasoning, that’s all), so putting all your energy and effort into the salsa makes sense. This salsa will also leave you sitting at the table for a long time after a burrito, just scooping up some extra salsa and suddenly feeling like it’s more of a salad. It could be a salad. I would eat this salsa as a salad.
Overall, I believe that salmon and mango are a match made in heaven. The joy of each bite, the burst of flavors, it’s an experience you don’t want to miss. It’s a dish that’s meant to be enjoyed, and I can’t wait for you to try it.
Each bite is extra crispy, with unexpected flavors of raw sweet corn and cucumber and a hint of juiciness. But mangoes are also very mainstream, and my two kids are usually happy to eat them with us.
I have a soft spot for sauces on tortillas (okay, okay, it’s in every recipe). But this one, it’s a breeze to make. A little extra lime and honey to finish it off. Simple, minimum effort, maximum taste. You can do this, and it’s going to be amazing.
Preparation: Preheat oven to 425 degrees. Line a baking sheet with baking paper.
Season the salmon: Toss the salmon with the taco seasoning and avocado oil until it is completely coated. You can do this in a bowl or directly on a baking sheet. Add some to the salmon if your taco seasoning doesn’t have salt.
Broiled salmon: Don’t worry about overcooking; broil the salmon for 8 minutes near the top of the oven or until it comes apart easily when pressed with a fork.
Make the salsa: While the salmon grills, chop the salsa ingredients and stir in a bowl. Season to taste.
Soften tortillas: To soften tortillas, I usually heat some oil in a large skillet and quickly dip the tortillas into the hot oil before transferring them to a plate lined with paper towels. I stack them together to spread the heat and oil over all the tortillas. You can also wrap the tortillas in a wet paper towel and steam them in the microwave for 30 seconds, making them softer and taste more delicious.
Assemble the tortilla: Here’s where you can get creative. Mash the avocado or line the bottom of the tortilla with fried beans. Add a few slices of salmon; Press gently to break it. Put a tablespoon of salsa on top. I often finish these with lemon juice and a little honey, but feel free to experiment with your own toppings!
Buy salmon: For this recipe, I look for nice, thick fillets of salmon so you can cut them into cubes! I usually cut off the skin and cut it into big squares. I love the cube shape because it cooks nicely and evenly and makes an interesting shape to crush in a taco. It’s perfectly okay to sprinkle the seasoning over thinner fish fillets, slice the fish into thin slices, and put them in burritos.
Salmon doneness: People cook salmon doneness according to their preferences and the quality of the salmon. I like to cook it to medium rare, so everything is almost done, but it’s soft and easily separated by pressing it with a fork. Here’s a guide that gives more information on cooking salmon and how to tell when it’s done.
Salsa Spicy: As written, this salsa is not spicy at all, but jalapeno would be a great addition! I stay gentle for my kids, but if that’s not your journey, get hot!
Tortillas: In the photo, I used a thicker tortilla (corn and flour mix), which I seared in a dry cast-iron skillet. When I usually make this, I use regular tortillas and soften them as directed in the recipe.
Taco seasoning: Every brand is different, but if you’re using a mild one and want to spice up your salmon, sprinkle more chili powder, onion powder, and garlic powder. * Chef’s * kiss
Air-fried Salmon: Recipes that use air-fried salmon can be very effective. I just replaced the seasoning in that recipe with the taco seasoning in this one!
What taco seasoning do you like?
Lately, I’ve been using one from Kowalski’s (a local grocery store)—it’s my favorite recipe right now.
I also love the Siete brand of taco seasoning – the spicy one is a little too much for my kids, but the mild one is good.
What kind of tortilla do you like?
I used corn and flour mixed tortillas from the Tortilla factory in these photos! They are a little thicker and firmer than regular tortillas, so I chose them to photograph.
I use a standard yellow corn tortilla if I make these at home and don’t need to take pictures.
Can I use anything else besides salmon?
Yes, it will be delicious with chicken or shrimp! Adjust your baking time slightly – about 10-12 minutes for chicken (depending on your size) and about 8 minutes for shrimp.
Can I make vegetarian food?
I would grill some cauliflower in place of the salmon, follow the same method, coat it with taco seasoning, and extend the roasting time to 25-30 minutes.
Tofu is also a good choice if you want extra protein. Here is our guide to cooking tofu—I recommend the crispy bake method!
Can I make it gluten-free/dairy-free?
It should be both gluten-free and dairy-free!
Double-check your taco seasonings and tortillas for added wheat or dairy products; Otherwise, all the other ingredients are ready to eat!
How to save leftovers?
I don’t recommend this dish as leftovers. The salsa can get a little wet, and the salmon could be better for reheating (it’s different for everyone, but that’s just my opinion).
If you’re cooking for one or two people, let’s separate the salsa ingredients, stir them up before serving, and put the extra salmon in an ungrilled spot.
Can I fry salmon with air?
Yes, we do! I highly recommend it! This is how to cook air-fried salmon. I would replace the seasoning in that recipe with the taco seasoning in this recipe.
