Superfoods Salmon Taco with Mango and Avocado
Elevate your taco night with these vibrant Superfoods Salmon Tacos with Mango and Avocado, a perfect fusion of bold flavors and wholesome ingredients. Featuring perfectly seasoned, flaky salmon fillets baked or grilled to perfection, this recipe pairs the richness of the fish with a refreshing mango-avocado salsa bursting with tropical sweetness, creamy texture, and zesty lime. Nestled in warm corn tortillas and layered with nutrient-packed mixed greens, these tacos strike the ideal balance between health and indulgence. A drizzle of tangy Greek yogurt or a spicy crema adds the perfect finishing touch, making this dish as satisfying as it is nutritious. Ready in just 30 minutes, these salmon tacos are an irresistible choice for a quick, flavorful dinner or a delightful food truck-style feast at home.
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons chili powder
- 0.5 teaspoons garlic powder
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 6 pieces corn tortillas
- 1 large (diced) ripe mango
- 1 large (diced) avocado
- 0.25 cup (finely chopped) red onion
- 2 whole (zested and juiced) lime
- 0.25 cup (chopped) fresh cilantro
- 2 cups mixed greens (e.g., spinach, kale, arugula)
- 0.5 cup Greek yogurt
- 1 teaspoon (optional, for garnish) hot sauce
Instructions
Preheat your oven to 375°F (190°C) or heat an outdoor grill on medium-high heat.
Pat the salmon fillets dry with paper towels and brush them with 1 tablespoon of olive oil.
In a small bowl, mix the ground cumin, paprika, chili powder, garlic powder, sea salt, and black pepper. Rub this spice mixture evenly over the salmon fillets.
Bake or grill the salmon fillets for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Set aside to cool slightly.
While the salmon is cooking, prepare the mango-avocado salsa. In a medium bowl, combine diced mango, avocado, chopped red onion, lime zest, lime juice, and fresh cilantro. Mix gently to avoid mashing the avocado. Season with a pinch of salt if desired.
Warm the corn tortillas in a skillet over medium heat for 30 seconds per side or directly over a gas flame for a few seconds to get a slight char. Keep them warm by wrapping them in a clean kitchen towel.
Flake the cooked salmon into bite-sized pieces and set aside.
Assemble the tacos: Place a handful of mixed greens on each tortilla. Add a few pieces of flaked salmon, then top with the mango-avocado salsa.
Optional: Drizzle a spoonful of Greek yogurt over the top or mix the yogurt with a teaspoon of hot sauce for a spicy crema. Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 445 mg | 19% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 2.1 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 391 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
