30-Minute Salmon Tacos with Mango Peach Salsa

30-Minute Salmon Tacos with Mango Peach Salsa

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.

Prep Time: 15minutes

Cook Time: 15minutes

Total Time: 30minutes

Servings: 8 tacos

Table of Contents

INGREDIENTS:

Salmon

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

INSTRUCTIONS:

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.

Assembly

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.

Nutritional Info: