Grilled salmon tacos with fresh avocado and a mango salsa simply scream of deliciousness.
I am going to be honest with you, my grilling experience was pretty minimal for a long time. I was too afraid to touch the grill until last year when we had a huge storm that cut all power to my entire town for a week. In that week I grilled every day, three times a day. I became a grilling master. This year I plan on doing a lot more grilling, starting with these amazing salmon tacos with avocado mango salsa.
In case you were thinking you can’t make these grilled salmon tacos because you live in an apartment or don’t really have the space or are going away on vacation for a while, I have a suggestion for you. Portable grills. My charcoal grill died last year because we didn’t take care of it and now there is a hole in the bottom of the grill. So I actually went out and bought a portable grill that is the perfect size for grilling the salmon and throwing a nice barbecue for a few people. It is perfect for grilling on apartment balconies or porches and even bringing with you to the beach for a little cookout. I highly recommend checking them out. The best part is that they are super economical meaning you can enjoy salmon tacos and Santa Rita 120 Wine anytime this summer!
I created my own blend of seasoning for the salmon which borders on addictive. You might think it will be spicy, but the blend of spice is just perfect and the cooling nature of the mango avocado salsa works so well with it. I also used a cedar plank to grill my tacos. It adds a wonderful smokiness to the fish and I wouldn’t make it any other way. You can’t use anything that’s been treated. My fishmonger actually had them available. You can also find them online and at many large chain stores. It’s one of those things you never notice until you actually look for it.
Print
Mango and Salmon Tacos
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Sweet mango salsa complements the smoky grilled salmon in these vibrant tacos. A fun, fresh weeknight dinner!
Ingredients
- 1 1/2 cups (355 ml) masa harina
- 1/4 teaspoon salt
- 1 cups (237 ml) water
- 1 tablespoon packed brown sugar
- 2 teaspoons Badia Complete Seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoons red pepper flakes
- 1 teaspoon oregano
- 1 lbs (454 g) salmon filet
- 1 mango
- 1 medium avocado
- 1/2 red onion
- 1 lime
- 1/2 lemon
- Salt
- pepper
- 2 - 3 radishes
- Fresh cilantro
- Cojita cheese
Instructions
- Soak the cedar plank in water overnight, or for at least one hour.
- Prepare the grill by lighting coals or heating a propane grill.
- Mix the tortilla ingredients in a bowl until a ball forms. Cover tightly with plastic wrap and let rest for at least 30 minutes.
- In a small bowl, mix the salmon seasoning. Rub half the mixture onto the cedar plank. Place the salmon on the plank and rub with the remaining seasoning.
- Grill covered for 13–18 minutes, or until the salmon is cooked through and flaky but not dry. Remove from heat and let rest for one to two minutes before flaking.
- While grilling the fish, prepare the salsa: Dice the avocado and mango into small cubes and finely dice the onion. Squeeze lime and lemon juice over the mango, avocado, and onion; add salt and pepper to taste. Toss gently to combine.
- Divide the tortillas into 8 equal balls. Roll each into a thin circle (6–8 inches in diameter). Cook over high heat on the grill or in a hot skillet for 1–2 minutes per side.
- Fill the tacos with salmon and salsa. Add desired toppings, such as matchstick radishes, cilantro, and cotija cheese.
Notes
- For easier grilling, pre-cut the salmon into smaller portions before seasoning and placing on the cedar plank.
- If you don’t have cotija cheese, feta or queso fresco are excellent substitutes.
- To make ahead, prepare the mango salsa up to 4 hours in advance. Store in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What kind of seasoning do you recommend for the salmon?
I created a unique blend of spices that enhances the flavor of the salmon without being overly spicy; feel free to adjust it to your taste.
Can I use a different type of fish if I can’t find salmon?
Yes, you can substitute salmon with another firm fish like mahi-mahi or tilapia, but keep in mind the cooking time may vary.
How should I prepare the mango salsa for the tacos?
For the mango salsa, dice fresh mango and combine it with diced avocado, lime juice, and a pinch of salt to create a refreshing topping for your tacos.
