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 fish 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, flake using 2 forks, and cover with a loose aluminum foil tent.
Heat a dry cast iron skillet over medium-high heat. Brown the corn tortillas for 15-30 seconds per side. To assemble the tacos, simply double stack the corn tortillas, and top them 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, oven-baked, 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, lime zest, or coriander.
- These tacos are best served promptly, so the tortillas do not get soggy.
- Any salsa will work with these tacos, including peach salsa, pineapple salsa, salsa verde, and Pico de Gallo. Or top with black beans, corn, guacamole, sour cream, Greek yogurt, cilantro, or Cotija cheese.
- 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.
- Store leftovers in the fridge for up to 3 days, but it is best to put the salmon, salsa, and dressing on fresh tortillas.
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
- 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 or flour 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 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 it with a loose aluminum foil tent.
- Heat a dry cast iron skillet over medium-high heat. Brown the corn tortillas for 15-30 seconds per side. To assemble the tacos, simply double stack the corn tortillas, and top them 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, oven-baked, 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, lime zest, or coriander.
-
These tacos are best served promptly, so the tortillas do not get soggy.
-
Any salsa will work with these tacos, including peach salsa, pineapple salsa, salsa verde, and pico de gallo. Or top with black beans, corn, guacamole, sour cream, Greek yogurt, cilantro, or Cotija cheese.
-
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.
-
Store leftovers in the fridge for up to 3 days, but it is best to put the salmon, salsa, and dressing on fresh tortillas.
Keywords: how to make salmon tacos, what to serve with salmon tacos, easy salmon tacos, salmon tacos with mango salsa
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Beth
These are such a delicious use for one of our favorite fish. I love the salsa and the chipotle sauce on them!
★★★★★
Andrea
Wow! These tacos have so much flavor to them. From the salmon to the mango salsa, just perfect.
★★★★★
Beth Pierce
Thanks Andrea! So glad that you like them!
Kerri
What a yummy summer dish! I love the addition of the mango salsa to these!
★★★★★
Katherine
These salmon tacos are incredible! Such great flavor!
★★★★★
Beth Pierce
Thanks Katherine!
Laura Arteaga
Thank a lot for this recipe, everyone loved it and the mango salsa was a total hit!
★★★★★
Beth Pierce
Thanks Laura! So happy that everyone liked it!
Dannii
What delicious light and fresh tacos. Perfect for summer.
★★★★★
Beth Pierce
Thanks! So glad that you enjoyed them!
Savita
A great recipe to enjoy salmon, so easy and tasty.
★★★★★
Gloria
What a great way to enjoy tacos. Now that grilling season is getting fired up, we can make these outside. Great for brunch or dinner.
★★★★★
Toni
Oh wow! This is so perfect! The flavor combo of salmon and mango salsa is amazing!
★★★★★
Beth Pierce
Thanks Toni! So happy that you liked it!
Katherine
The chipotle ranch is so perfect with salmon in these tacos!
★★★★★
Beth Pierce
Thanks Katherine! So glad that you like them!!
Sandra
This is a really perfect taco recipe! I will definitely make it again!
★★★★★
Beth Pierce
Thank you!
Catalina
What a great idea to use salmon for tacos! These were absolutely delicious!
★★★★★
Erin | Dinners,Dishes and Dessert
These Salmon Tacos sound delicious right about now! Very nice recipe!
★★★★★
Juliane
Wow! I am excited to try this!
★★★★★
Dorothy Reinhold
Just when I thought salmon tacos sound delicious I see your additions! The mango salsa and chipotle ranch sound amazing!