Salmon Tacos with Mango Salsa

Total Time: 30 minutes
Serves: 8
Salmon Tacos with Mango Salsa
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  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon Cayenne pepper
  • ¼ teaspoon salt
  • ? teaspoon ground black pepper
  • 1 pound of salmon, cut in 1” chunks
  • 1½ teaspoons olive oil
  • 8 Northgate cactus tortillas
  • 1 medium avocado, thinly sliced
  • Mango Salsa (recipe below)
  • 1 bunch radishes, sliced
  • Lemon wedges


  1. Pre-heat oven to 500°F.
  2. In a small bowl, mix cumin, paprika, Cayenne pepper, salt and black pepper.
  3. Lay salmon on a baking sheet and dry with paper towel. Rub with olive oil to coat. Then rub the salmon with the spice mix and let rest at room temperature for 15 minutes.
  4. Broil in pre-heated oven for 4 minutes (fish is done when opaque in center.)
  5. Warn up tortillas. Prepare tacos with salmon and avocado slices. Serve with mango salsa, radishes and lemon wedges.

Mango Salsa


  • 1 mango, peeled, flesh chopped in small pieces (over a bowl, using your hands, press the flesh surrounding the pit to extract juice and add to salsa)
  • ½ small red onion, chopped small
  • ? cup chopped cilantro
  • 1 tablespoon lemon juice
  • 1 Jalapeño or Serrano pepper, chopped small
  • 1 garlic clove, mashed
  • 1 tablespoon olive oil
  • ¼ teaspoon salt


  1. Mix all ingredients well. (Flavor of the salsa develops if prepared ahead of time.)


  • These tacos also go well with Northgate Pico de Gallo and sour cream instead of mango salsa.
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