Salmon Tacos with Mango Salsa, Cucumber & Sweet Corn
These easy salmon tacos are loaded with smoky, flaky salmon and topped with a fresh mango salsa made with cucumber, sweet corn, and lime juice. Perfect for taco night, summer dinners, or a quick healthy meal packed with fresh flavours.
Ingredients
For the Salmon
1 lb fresh salmon fillet, skin removed1 tbsp olive oil1 tsp smoked paprika1/2 tsp ground cumin1/2 tsp garlic powder1/4 tsp cayenne pepper or chili flakesSalt and black pepper, to taste1 ripe mango, diced1/4 cup cucumber, finely chopped1/4 cup sweet corn (boiled or grilled)1/4 cup red onion, finely chopped1 small jalapeño, finely chopped (optional)2 tbsp fresh cilantro, choppedJuice of 1 limeSalt, to taste8 small corn or flour tortillasFresh cilantroLime wedges
For the Salmon
- 1 lb fresh salmon fillet, skin removed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper or chili flakes
- Salt and black pepper, to taste
For the Mango Salsa
- 1 ripe mango, diced
- 1/4 cup cucumber, finely chopped
- 1/4 cup sweet corn (boiled or grilled)
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, finely chopped (optional)
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For Serving
- 8 small corn or flour tortillas
- Fresh cilantro
- Lime wedges
Instructions
Step 1: Prepare the Mango Salsa
- Add the diced mango, cucumber, sweet corn, red onion, jalapeño, cilantro, lime juice, and salt to a medium bowl. Toss gently until everything is evenly combined.
- Transfer the salsa to the refrigerator and chill for 10–15 minutes to enhance the fresh flavours.
Step 2: Season the Salmon
- Pat the salmon dry and cut it into large chunks or strips. In a small bowl, combine olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper.
- Coat the salmon evenly with the spice mixture for a smoky and flavourful finish.
Step 3: Cook the Salmon
- Heat a skillet or grill pan over medium-high heat. Cook the salmon for about 3–4 minutes per side until fully cooked and flaky.
- Remove from the pan and gently break the salmon into bite-sized pieces using a fork.
Step 4: Warm the Tortillas
- Warm the tortillas in a dry skillet for 20–30 seconds on each side until soft and lightly charred.
Step 5: Assemble the Tacos
- Fill each tortilla with flaky salmon and spoon the chilled mango salsa over the top.
- Garnish with fresh cilantro and serve immediately with lime wedges.
Notes
- Use grilled corn for extra smoky flavor.
- Add sliced avocado or chipotle sauce for extra creaminess.
- Corn tortillas give a more authentic taco flavor, while flour tortillas are softer and flexible.