Salmon Tacos featuring Mango Sriracha Sauce

These Mango Sriracha Salmon Tacos are an ideal summer dish, effortlessly prepared in less than 20 minutes! These salmon tacos are quick, refreshing, and adorned with the most scrumptious mango salsa!

Mmm, let’s talk about summer! There’s nothing quite like summer recipes that are light, fresh, and incredibly delicious, and these mango sriracha salmon tacos fulfill all the criteria! Tender, flaky salmon cooked flawlessly in an incredible marinade, topped with a vibrant mango salsa. This recipe was inspired by our beloved mango sriracha chicken skewers, which is another fantastic summer dish!

Why You’ll Adore this Recipe

• Simple, tasty, and only takes about 20 minutes to whip up.
• The ultimate summer recipe that is always a hit with guests.
• The mango sriracha marinade is phenomenal and works perfectly with chicken or shrimp as well!
• You’ll also appreciate the sweet and spicy fresh mango salsa!

Ingredients Required

• salmon – I suggest using an entire salmon fillet with the skin on for the juiciest and most flavorful fish, minimizing sticking to the foil.
• mango – the highlight of this marinade, fresh or frozen mango chunks can be used in this sauce.
• coconut milk – thickens the marinade and pairs beautifully with the mango essence.
• sriracha – provides some heat and zest to this marinade; sambal oelek could also be used. For mild tacos, just skip the sriracha! For added flavor and spice, feel free to include more or a dash of red pepper flakes.
• honey – imparts a hint of sweetness without refined sugar. Maple syrup or other natural sweeteners could also work.
• olive oil – I like to opt for a good olive oil that doesn’t have to be pricey, just ensure it’s cold-pressed and organic for maximum flavor; avocado oil is also a good substitute.
• garlic – use fresh chopped garlic or jarred minced garlic cloves.
• lime juice – lends a bright, fresh flavor that complements cilantro well, so opt for fresh lime juice and avoid the bottled alternative.
• cilantro – adds a refreshing taste and a splash of color.
• salt + black pepper – flavors the salmon and enhances taste.
• tortillas – use either flour or corn tortillas as desired.

For the Mango Salsa

• mango – fresh mango is best, and it should be nice and ripe for easy cutting.
• red bell pepper – offers a lovely crunch to the salsa; any color bell pepper can be utilized.
• jalapeno – delivers a spicy kick! Use 2 jalapeno peppers for a hotter salsa or omit entirely.
• red onion – adds zing as well as flavor and nice texture.
• green onions – more flavor and a touch of color.
• cilantro – pairs excellently with all the flavors in this salsa and adds visual appeal.
• lime juice + zest – you’ll need the juice of one lime along with some zest; always use fresh lime juice as the bottled kind can have a bitter taste.

How to Prepare Mango Sriracha Salmon Tacos

This recipe could not be simpler! The most time-consuming aspect is chopping ingredients for the salsa, which can easily be prepared ahead of time.

1. Prepare the marinade! You just need a blender (or food processor) for this. Simply add the coconut milk, chopped mango, garlic, sriracha, lime juice, honey, olive oil, and sea salt, and blend until well combined. Then stir in the chopped cilantro, and that’s it! I adore this sweet/spicy marinade, and it’s fantastic with chicken as well!
2. Marinate the salmon. Place the salmon in a shallow dish or bowl and pour the mango sriracha sauce over it, ensuring the salmon is fully coated. Cover and let the salmon marinate in the fridge for 30 minutes to an hour. I recommend marinating for the full hour for maximum flavor! I also like to reserve a bit of marinade to drizzle over my salmon before serving.
3. Prepare the salsa. The ideal time to make this is while the salmon is marinating! Just chop up the mango, red bell pepper, jalapeño, red onion, and cilantro, then combine them in a small bowl. Add fresh lime juice + zest, then cover and let the flavors meld while cooking the salmon. If you prefer a spicier salsa, feel free to add another jalapeño or other hot peppers!
4. Cook the salmon. You can grill or bake the salmon, both methods yield delicious results! For grilling, either grill the salmon in foil as in this recipe or simply place the salmon directly on medium-high heat for 5 to 6 minutes on each side until flaky and tender. If baking, set the salmon skin-side down on a baking sheet and bake at 400°F for about 8 to 10 minutes. I like to activate the broiler for about 2 to 3 minutes for slightly crispy edges.
5. Assemble the tacos. This is the enjoyable part! Flake the salmon using a fork and distribute it among the tortillas. Drizzle with reserved marinade and top each tortilla with fresh mango salsa. I also like to add some extra cilantro and avocado slices!

Optional Toppings

Preparation and Storage

Leftover salmon can be kept in a sealed, airtight container in the refrigerator for up to 3 days, but I suggest consuming it as fresh as possible. The mango salsa can also last up to 3 days when stored separately. Gently reheat the salmon in the microwave or a skillet as needed.

More Salmon Recipes

I hope you all relish these Mango Sriracha Salmon Tacos, and if you adore them as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and remember to tag me on Instagram with the hashtag #eatyourselfskinny! I love seeing all your tasty creations!