Easy Salmon Tacos Recipe

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.

Course main meal fish/dinner

Cuisine Tex-Mex

Keyword how to make salmon tacos, salmon fish tacos, salmon taco recipe, salmon tacos recipe, what to serve with salmon tacos

Prep Time 20

Cook Time 8

Servings tacos

Calories 388kcal

Author Beth Pierce

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 fillets.
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.
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.

Nutrition