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Mango and Salmon Tacos

Amanda Powell
Grilled salmon tacos with fresh avocado and a mango salsa simply scream of deliciousness.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main
Servings 4


Corn Tortillas

  • 1 ½ cups masa harina
  • ¼ teaspoon salt
  • 1 cup water

Grilled Salmon

  • 1 tablespoon packed brown sugar
  • 2 teaspoons Badia Complete Seasoning
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • 1 ½ teaspoons red pepper flakes
  • 1 teaspoon oregano
  • 1 lbs salmon filet

Avocado Mango Salsa

  • 1 mango
  • 1 medium avocado
  • ½ red onion
  • 1 lime
  • ½ lemon
  • Salt and pepper to taste

Taco Toppings

  • 2 – 3 radishes cut in matchsticks
  • Fresh cilantro chopped
  • Cojita cheese


  • Soak your cedar plank in water overnight, or for at least an hour. Get your grill ready by lighting the coals or heating up your propane grill.
  • Mix together the ingredients for the tortillas in a bowl until it forms a ball. Cover tightly with plastic wrap and allow to rest at least 30 minutes.
  • In a small bowl, mix together the seasoning for the salmon. Rub ? of the mixture on the cedar plank. Place the salmon on the seasoned plan and rub the remaining seasoning over the salmon.
  • Grill covered for about 13 – 18 minutes, or until the salmon is cooked through and flaky, but not dry. Remove from heat and allow to rest a minute or two before flaking.
  • While the fish is grilling, put together the salsa. Dice the avocado and mango into small cubes and finely dice the onion. Squeeze the lime and lemon over the mango, avocado, and onion, then add salt and pepper to taste. Lightly toss to combined.
  • Equally divide the tortillas into 8 balls. Roll out until very thin circles about 6 – 8 inches in diameter. Cook over high heat on your grill or a hot skillet for about 1 – 2 minutes on each side.
  • Fill the tacos with the salmon, then the salsa. Add any of your favorite toppings such as matchstick radishes for crunch, cilantro, and some cojita cheese. Serve with a chilled Santa Rita 120 wine.