These Mango Sriracha Salmon Tacos make the perfect summer meal easily made in under 20 minutes! These salmon tacos are simple, fresh and topped with the most delicious mango salsa!
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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. This recipe was inspired by our favorite mango sriracha chicken skewers which is another great summer recipe!
Why You’ll Love this Recipe
Easy, flavorful and only takes about 20 minutes to throw together.
Perfect summer recipe that is always a crowdpleaser.
The mango sriracha marinade is incredible and tastes great with chicken or shrimp too!
You’ll also love the sweet and spicy fresh mango salsa!
Ingredients You’ll Need
salmon – I recommend using a whole salmon fillet with the skin on. It yields the juiciest fish with the most flavor and the least issues with sticking to the foil, thanks to the skin.
mango – the star of this marinade and you can use fresh or frozen mango chunks in this sauce.
coconut milk – thickens the marinade and tastes amazing with the mango flavors
sriracha – adds some spice and flavor to this marinade, you could also use sambal oelek. If you don’t want these tacos to be spicy at all, simply omit the sriracha! If you like more flavor and spice, you can always add more or add a pinch of red pepper flakes.
honey – adds a touch of sweetness without using refined sugar. You could also use maple syrup or other natural sweetener.
olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor, you could also use avocado oil.
garlic – you can use fresh chopped garlic or minced garlic cloves from the jar.
lime juice – this adds such a bright, fresh taste and goes amazing with the cilantro so make sure to use fresh lime juice and not the bottled stuff.
cilantro -gives a nice fresh flavor and pop of color.
salt + black pepper – seasons the salmon and adds flavor.
tortillas – feel free to use flour tortillas or corn tortillas.
For the Mango Salsa
mango – you’ll want to us fresh mango and make sure it’s nice and ripe so that it’s not too hard to cut.
red bell pepper – this adds a nice crunch to the salsa and you can use any color bell pepper you’d like.
jalapeno – adds a kick of spice! Feel free to use 2 jalapeno peppers if you want a more spicy salsa or omit the pepper altogether.
red onion – adds some zest to this salsa as well as a lot of flavor and nice crunch.
green onions – more flavor and pop of color.
cilantro – just goes so well with all the flavors in this salsa and adds a pop of color as well.
lime juice + zest – you’ll need the juice of 1 lime plus a bit of zest and definitely make sure to use fresh lime juice, not the bottled stuff as that can taste bitter.
If you have any extra mango salsa left, I highly suggest making these amazing (and addicting!) homemade cinnamon pita chips and enjoying them with this 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!
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, olive oil and sea salt, 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 mango sriracha sauce 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 small 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 in the oven, 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 on medium-high heat 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.
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!
Optional Toppings
Avocado slices, shredded carrots, radishes or sliced cucumber
Fresh cilantro
Shredded lettuce, cabbage or homemade slaw
Cotija or queso fresco cheese
Peach mango salsa or this pineapple salsa
Drizzle with sriracha aioli, sour cream or avocado dressing
Lime wedges
Prepping and Storage
Leftover salmon can be stored in a sealed, airtight container in the refrigerator for up to 3 days, but I recommend eating as fresh as possible. The mango salsa will also last up to 3 days stored separately. You can easily reheat the salmon gently in the microwave or a skillet.
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More Salmon Recipes
Chili-Rubbed Salmon with Summer Corn Salad
Sheet Pan Ginger Soy Glazed Salmon
Hummus Crusted Salmon with Lemon Arugula Salad
Hope you all enjoy these Mango Sriracha Salmon Tacos and if you love these as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Mango Sriracha Salmon Tacos
Ingredients
For the salmon:
1 lb fresh wild-caught salmon1 cup canned coconut milk1/2 cup chopped mango1 clove garlic minced1 1/2 Tbsp srirachaJuice of half a lime1 Tbsp honey1 Tbsp olive oilSalt and pepper to taste3 Tbsp fresh cilantro finely chopped6 (6-inch) tortillas flour or corn Optional toppings: avocado slices, cilantro or cheese
For the mango salsa:
1½ cups mango chopped½ cup red sweet pepper chopped1 or 2 jalapeños chopped¼ cup red onion chopped¼ cup sliced green onions3 Tbsp cilantro chopped2 Tbsp lime juice½ tsp. lime zest
Instructions
Nutrition
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