Easy Salmon Tacos made with pan seared salmon served on corn tortillas with the tastes of mango salsa and chipotle ranch. I like to serve them with lime wedges, avocado, fresh chopped cilantro, and slaw. Perfect for taco Tuesday these tacos are so full of flavor.
How to make Salmon Tacos
Start by combining the ranch salad dressing with the adobo sauce and if desired the minced chipotle pepper in a small bowl. Now in a separate bowl combine the mango, cucumber, red onion, jalapeno, cilantro, chili powder, salt and lime juice. Then let both bowls rest while you cook the salmon.
Now pat the salmon filets dry with paper towels. Season the salmon filets with chili powder, onion powder, garlic powder, salt, and fresh ground black pepper. Heat a little olive oil in a large skillet over medium heat. Add the salmon flesh side up and cook until crispy and browned. Then flip and cook for another 3-4 minutes or until the fish is flaky. Remove the fish from the skillet and cover with a loose aluminum foil tent.
Heat a dry cast iron skillet over medium high heat heat. Brown the corn tortillas for 15-30 seconds per side. To assemble the tacos simply double stack the corn tortillas, top with some of the flaked salmon, a little bit of the mango salsa, a drizzle of the chipotle ranch, and fresh chopped cilantro.
Recipes notes and helpful tips
- You can use smoked, grilled, or Air Fryer Salmon.
- Canned chipotle peppers in adobo sauce are in the Hispanic food section of most grocery stores. Use 2 tablespoons of the adobo sauce in the ranch dressing and if you like things spicy add one of the minced chipotle peppers.
- Do not overcook the salmon. The internal temperature should measure between 125 to 130 degrees Fahrenheit.
- Try different spices like cumin, cayenne pepper, dried oregano, or coriander.
- These tacos are best served promptly so the the corn tortillas do not get soggy.
- Any salsa will work with these tacos including peach salsa, pineapple salsa, salsa verde, and Pico de Gallo.
- Serve with fresh lemon or lime wedges.
- Blacken the corn tortillas in a cast iron skillet over medium high heat for 15-30 seconds per side or carefully over an open flame using tongs.
What to serve with Salmon Tacos
- Easy Mexican Coleslaw
- Mexican Street Corn
- Spanish Rice Recipe
- Doritos Taco Salad
- Refried Beans
- Hush Puppies Recipe
- White Queso Dip
- Vinegar Coleslaw
More taco recipes you will love!
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Easy Salmon Tacos
Prepare to be wowed with these delicious and easy Salmon Tacos made with pan seared salmon, mango salsa, and chipotle ranch all on charred doubled stacked corn tortillas.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 8 tacos 1x
- Category: main meal fish/dinner
- Method: stovetop
- Cuisine: tex-mex
Ingredients
Chipotle Ranch
- 1/2 cup ranch salad dressing
- 2 tablespoons adobo sauce (see notes)
- 1 minced chipotle pepper (optional)
Mango Salsa
- 1 mango peeled and finely chopped
- 1/2 English cucumber finely chopped
- 1 small jalapeno seeded veined and finely minced
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon chili powder
- 1/8 teaspoon kosher salt
- 1/2 lime juiced
Salmon Tacos
- 1 lb. salmon filets
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 fresh ground black pepper
- 1 1/2 tablespoons olive oil
- 16 small corn tortillas
- 1 tablespoon chopped fresh cilantro
Instructions
- Combine the ranch salad dressing with the adobo sauce and if desired the minced chipotle pepper in a small bowl.
- In a separate bowl combine the mango, cucumber, red onion, jalapeno, cilantro, chili powder, salt and lime juice. Let both bowls rest while you cook the salmon.
- Pat the salmon filets dry with paper towels. Season the salmon filets with the chili powder, onion powder, garlic powder, salt, and fresh ground black pepper.
- Heat the olive oil in a large skillet over medium high heat. Add the salmon skin side down and cook until the skin is crispy and browned; about 3-4 minutes. Then flip and cook for another 3-4 minutes or until the fish is flaky. Remove the fish from the skillet and cover with a loose aluminum foil tent.
- Heat a dry cast iron skillet over medium high heat heat. Brown the corn tortillas for 15-30 seconds per side. To assemble the tacos simply double stack the corn tortillas, top with some of the flaked salmon, some of the mango salsa, a drizzle of the chipotle ranch, and a little bit of fresh chopped cilantro.
Notes
- You can use smoked, grilled, or air fried salmon.
- Canned chipotle peppers in adobo sauce are in the Hispanic food section of most grocery stores. Use 2 tablespoons of the adobo sauce in the ranch dressing and if you like things spicy add one of the minced chipotle peppers.
- Do not overcook the salmon. The internal temperature should measure between 125 to 130 degrees Fahrenheit.
- Try different spices like cumin, cayenne pepper, dried oregano, or coriander.
- These tacos are best served promptly so the the corn tortillas do not get soggy.
- Serve with fresh lemon or lime wedges.
- Blacken the corn tortillas in a cast iron skillet over medium high heat for 15-30 seconds per side or carefully over an open flame using tongs.
Keywords: how to make salmon tacos, what to serve with salmon tacos, easy salmon tacos, salmon tacos with mango salsa
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