These Mango Sriracha Salmon Tacos make the perfect summer recipe because they are simple, fresh and topped with the most delicious mango salsa!
Mmm let’s taco ’bout summer! There’s nothing better in the summer than recipes that are light, fresh and super tasty and these mango sriracha salmon tacos check ALL the boxes! Tender, flaky salmon cooked to perfection in the most delicious marinade all topped with a fresh mango salsa. These tacos are quick and easy to throw together too, perfect for a crowd!
If this recipe looks a bit familiar, you may remember my mango sriracha chicken skewers which is basically the same easy recipe swapping the chicken for salmon and throwing everything into a taco. I just love how versatile this recipe is and the flavors just scream summer!
HOW TO MAKE MANGO SRIRACHA SALMON TACOS
This recipe truly couldn’t be easier to make! The most time-consuming part is chopping everything for the salsa, but this can easily be made ahead of time.
- Make the marinade! All you need for this is a blender (or food processor). Just add the coconut milk, chopped mango, garlic, sriracha, lime juice, honey and olive oil and blend until all combined. Then mix in the chopped cilantro and that’s it! I absolutely love this sweet/spicy marinade and it tastes great with chicken too!
- Marinate the salmon. Place the salmon in a shallow dish or bowl and pour the marinade over top, making sure to coat the salmon entirely. Cover and place the salmon in the fridge to marinate for 30 minutes or up to an hour. I suggest marinating for the full hour as the salmon will be super flavorful! I also like to reserve a little of the marinade to drizzle over my salmon right before serving.
- Make the salsa. The perfect time to make this is while the salmon is marinating! Simply chop up your mango, red bell pepper, jalapeño, red onion and cilantro and mix together in a bowl. Add fresh lime juice + zest then cover and let these flavors marinate together while you’re cooking your salmon. If you want a spicier salsa, feel free to throw in another jalapeño or even other spicy peppers if you like the heat!
- Cook the salmon. You can either grill the salmon or bake it, this is completely up to you and will taste great either way! You can either grill the salmon in foil like I did in this recipe or simply grill the salmon 5 to 6 minutes on each side until tender and flaky. If you decide to bake the salmon, place it skin side down on a baking sheet and bake at 400 degrees F for about 8 to 10 minutes. Then I like to pop the broiler on for about 2 to 3 minutes so that the edges crisp up a bit, so delicious!
- Assemble the tacos. This is the fun part! Break the salmon up with a fork and divide the salmon among the tortillas. Drizzle with the reserved marinade and top each tortilla with fresh mango salsa. I also like to add a little extra cilantro and even avocado slices!
Doesn’t that look delicious?? If you have any extra mango salsa left, I highly suggest making these amazing homemade cinnamon pita chips and eating them with the salsa! We made them over the 4th of July holiday and they were devoured in minutes. This salsa would also taste amazing with chicken too!
OTHER SALMON RECIPES YOU’LL LOVE
- Chili-Rubbed Salmon with Summer Corn Salad
- Sheet Pan Ginger Soy Glazed Salmon
- Ginger Basil Salmon in Foil
- Hummus Crusted Salmon with Lemon Arugula Salad
- Easy Chimichurri Baked Salmon
RECIPE
Mango Sriracha Salmon Tacos
These Mango Sriracha Salmon Tacos make the perfect summer recipe because they are simple, fresh and topped with the most delicious mango salsa!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 20 mins
Ingredients
For the salmon:
- 1 lb fresh wild-caught salmon
- 1 cup canned coconut milk
- 1/2 cup chopped mango
- 1 clove garlic, minced
- 1 1/2 Tbsp sriracha
- Juice of half a lime
- 1 Tbsp honey
- 1 Tbsp olive oil
- Salt and pepper, to taste
- 3 Tbsp fresh cilantro, finely chopped
- 6 (6-inch tortillas)
- Optional toppings: avocado slices, cilantro,
For the mango salsa:
- 1½ cups mango, chopped
- ½ cup red sweet pepper, chopped
- 1 or 2 jalapeños, chopped
- ¼ cup red onion, chopped
- ¼ cup sliced green onions
- 3 Tbsp cilantro, chopped
- 2 Tbsp lime juice
- ½ tsp. lime zest
Instructions
- To make the marinade, combine coconut milk, chopped mango, garlic, sriracha, lime juice, honey, olive oil and salt/pepper in a blender and mix until smooth. Mix in cilantro and reserve about a 1/4 cup of marinade to drizzle over the salmon when serving.
- Place the salmon in a shallow dish or bowl and pour the marinade over top, making sure to coat the salmon entirely. Cover and place the salmon in the fridge to marinate for 30 minutes or up to an hour.
- While the salmon marinates you can make the salsa. In a medium bowl, combine all the ingredients for the salsa, cover and keep in the fridge until ready to serve.
- If you want to grill the salmon, place salmon skin side down on a grill (or grill pan) sprayed with oil and cook 5 to 6 minutes per side, until tender and flaky.
- If you want to bake the salmon, place skin side down on a prepared baking sheet and bake at 400 degrees F for about 8 to 10 minutes. Turn the broiler on and cook for an additional 2 to 3 minutes, until edges of salmon are crisp. Using a fork, break the salmon up into large chunks and drizzle with reserved marinade.
- To assemble the tacos, divide the salmon among the tortillas, top with mango salsa and avocado slices (if desired). Enjoy!
Nutrition Facts:
- Serving Size: 1 taco
- Calories: 345
- Sugar: 13.1 g
- Sodium: 106 mg
- Fat: 17.3 g
- Saturated Fat: 17.3 g
- Unsaturated Fat: 8.6 g
- Carbohydrates: 27.4 g
- Fiber: 3.1 g
- Protein: 22 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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