Oven Baked Salmon Taco Recipe
Salmon Tacos with Chunky Mango Salsa, an easy and super flavorful pan cooked salmon with a delicious chunky mango salsa!
Servings 8 tacos
For the Salmon
- 1 lb salmon patted dry with paper towel
- 2 tbs lemon juice
- 3 tbs melted butter
- Pinch of salt
- Pinch of Pepper
- 4 garlic cloves minced
For the Chunky Mango Salsa
- 3 Mangos cubed
- ½ red bell pepper chopped
- 2 habaneros seeded and diced
- 1 jalapeno seeded and diced
- ½ cup cilantro chopped
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 lime
- 12-15 Soft Little Flour Taco Shells
- Cilantro Lime Sauce (link in instructions!)
How to bake salmon:
Preheat your oven to 400°F and line a baking sheet with foil big enough to cover the and enclose the salmon.
In a small bowl mix together salt, pepper, garlic, melted butter, and lemon juice.
Place the salmon on the foil then pour the butter mixture over it. Fold the foil over the salmon to create a pouch.
Bake until salmon is fully cooked 10-15 minutes.
The salmon should flake easily with the use of a fork.
How to make chunky mango salsa:
Combine cubed mango, chopped bell pepper and cilantro, diced habaneros and jalapenos, and cumin and salt in a bowl.
Squeeze the lime over the mango salsa and stir! For extra lime you can zest the lime peel into the salsa.
This will make a lot of salsa so have some chips on hand to eat up what you don’t use on your tacos!
Calories: 231kcal | Carbohydrates: 24g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 339mg | Potassium: 492mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1343IU | Vitamin C: 48mg | Calcium: 45mg | Iron: 1mg