Salmon Tacos with Mango Salsa

Simply put, few dishes are as refreshing, delicious, and nutritious as a well-made fish taco. A summertime staple that can be enjoyed year-round, we believe that every home cook who values their health should have at least one fish taco recipe in their back pocket. If you don’t have a go-to recipe, we’re offering up our own spin on the crowd favorite. And if you do? Well, one more can’t hurt.

In this recipe, we use fresh lime juice and assertive but simple seasonings to enhance the flavor of our fish. Because we’re using salmon instead of the more common white fish, the extra acid in our dish helps cut the protein’s rich fattiness, providing balance and contrast. Our salsa, made with just-ripe mangoes, fresh red onion and jalapeno, and vibrant cilantro takes this taco recipe over the top.

And if you’re looking for healthy meal prep ideas? Low-carb, high-protein, and packed with omega-3 fatty acids, this dish checks every box imaginable. Plus, with relatively few ingredients and minimal cook time, it comes together in a snap for a healthy meal in under 30 minutes.

Prep: 10 minutes
Cook: 15 minutes
Serves: 4

Ingredients

For salmon tacos:

•  1 tablespoon olive oil
• 2 teaspoons fresh lime juice
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Kosher salt and freshly ground pepper, to taste
• 4, 4-ounce salmon fillets
• 8 (6-inch) corn tortillas

For mango salsa:

• 1 ripe mango, peeled and diced
• 1/2 small red onion, diced
• 1/2 jalapeno, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 1/2 lime, juiced
• 1/2 teaspoon salt

Directions

For salmon tacos

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil or spray with nonstick cooking spray.
2. Whisk together olive oil, lime juice, cumin, garlic powder, paprika, salt and pepper. Place salmon filets in a single layer on the baking sheet and top with olive oil mixture.
3. Bake for 10 to 15 minutes or until the flesh is opaque and flakes easily. While salmon is baking, wrap corn tortillas in aluminum foil and place on the oven rack until salmon is finished cooking.
4. Using a fork, flake salmon into large pieces. Divide salmon between the warmed tortillas.

For mango salsa

1. Mix together mango, onion, jalapeno, cilantro, lime juice and salt in a medium bowl. Spoon over salmon tacos.

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