If you are looking for a vibrant dish to brighten up your mealtime, the Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe is an absolute winner. This recipe combines flaky salmon pan-seared to perfection with smoky BBQ flavors, then topped with a fresh, zesty avocado mango salsa that adds a delightful contrast. The subtle heat from the jalapeño and the refreshing tang from the lime juice make every bite so exciting, you’ll want to make these tacos again and again. Whether for a casual weeknight dinner or impressing friends at a weekend gathering, these tacos are bursting with color, texture, and sensational taste.
Ingredients You’ll Need
This recipe keeps things simple with ingredients that might already be in your kitchen or easy to find at the store. Each component plays a key role in balancing the smoky, sweet, creamy, and spicy notes that make these tacos unforgettable.
- Salmon fillet (1 pound, skin removed and cut into bite-sized pieces): The star of the dish, tender and rich, perfect for crisping up.
- Olive oil (1 tablespoon): Helps sear the salmon to golden perfection and adds a subtle fruity flavor.
- BBQ sauce (2 tablespoons, plus extra for drizzling): Infuses the salmon with smoky sweetness and caramelized goodness.
- Smoked paprika (½ teaspoon): Adds depth and a gentle smoky aroma that enhances the BBQ vibe.
- Garlic powder (½ teaspoon): Lends a savory backbone to the salmon seasoning.
- Salt and black pepper (to taste): Essential for seasoning and bringing all flavors together.
- Mango (1 ripe, diced): Provides juicy sweetness and a tropical flair to the salsa.
- Avocado (1 ripe, diced): Creamy and buttery, balancing the zingy salsa perfectly.
- Red onion (¼ cup, finely chopped): Adds a mild sharpness and a crunchy bite.
- Jalapeño (1 small, seeded and minced): Gives the salsa a fresh heat that awakens the palate.
- Lime juice (juice of 1 lime): Brightens the salsa and ties all elements together with its acidity.
- Cilantro (2 tablespoons, chopped): Adds a fresh herbal note that complements the salsa’s sweetness and spice.
- Small corn or flour tortillas (8): The perfect handheld base for the tacos, soft and warm.
- Shredded cabbage or lettuce (optional): Adds a refreshing crunch and color contrast.
- Sour cream or crema (optional): Provides a cool, tangy finish for those who like it creamy.
- Sliced or pickled jalapeños (for topping): Additional heat and zing for the daring taco lover.
- Lime wedges (for serving): To squeeze over and elevate every bite with fresh acidity.
How to Make Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe
Step 1: Prepare the salmon
Begin by tossing the salmon pieces in a bowl with olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. This not only seasons the fish but also ensures each bite is packed with smoky flavor. Heat a nonstick skillet over medium-high heat and lay the salmon pieces in a single layer. Cook for 2 to 3 minutes on each side until the edges develop a crispy crust and the center is just cooked through. This contrast of crispy exterior and tender inside is what makes these Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe so special. Once done, set the salmon aside.
Step 2: Make the salsa
While the salmon cooks, combine diced mango, avocado, finely chopped red onion, minced jalapeño, fresh lime juice, chopped cilantro, and a pinch of salt in a medium bowl. Gently toss everything together, taking care not to mash the avocado. This salsa is the brilliant fruity-piquant topping that brightens and balances the smoky richness of the salmon, creating an irresistible harmony of flavors.
Step 3: Warm the tortillas
Next, warm the tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until they’re soft, warm, and pliable. This step is crucial because warm tortillas fold easily around the filling without breaking and enhance the overall taco experience.
Step 4: Assemble the tacos
To assemble, spoon a generous portion of crispy BBQ salmon into each tortilla. Add a spoonful of avocado mango salsa on top. If you like, sprinkle with shredded cabbage or lettuce for crunch and texture. Drizzle with extra BBQ sauce, add a dollop of sour cream or crema if using, and finish with sliced or pickled jalapeños and a squeeze of fresh lime. The combination of these elements makes the Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe a mouthwatering masterpiece with every bite.
How to Serve Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe
Garnishes
Garnishing these tacos adds both visual appeal and flavor bursts. Fresh cilantro leaves, thinly sliced red onion rings, or extra lime wedges amplify the freshness. A sprinkle of cotija cheese or a drizzle of crema can elevate the creaminess. Don’t forget a few pickled jalapeño slices for a tangy heat kick that makes the dish pop even more.
Side Dishes
Serving your Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe with a couple of simple sides rounds out the meal. Consider a light Mexican-style street corn salad, a bowl of black beans, or a crunchy cabbage slaw. These sides bring contrasting textures and flavors that complement the tacos without overpowering them.
Creative Ways to Present
For a fun twist, try serving these tacos on a platter with all the ingredients laid out buffet-style so everyone can build their own. Alternatively, use the salsa and salmon mixture as a filling for a taco salad in a crispy tortilla bowl. For a picnic, pack the components separately and assemble just before eating to keep everything fresh and crisp.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cooked salmon and salsa separately in airtight containers in the refrigerator. This helps maintain their textures and flavors. The salmon will stay good for up to two days, while the salsa is best enjoyed within 24 hours for the freshest taste.
Freezing
Freezing the cooked salmon is possible, but the texture might become a bit softer upon reheating. If you want to freeze, wrap it tightly in plastic wrap and place it in a freezer bag. Freeze for up to one month. The avocado mango salsa does not freeze well due to the avocado’s texture—best to make it fresh when ready to serve.
Reheating
To reheat the salmon, gently warm it in a skillet over medium heat for a couple of minutes to maintain crispiness. Avoid microwaving to keep the edges crunchy. Warm your tortillas as you did originally, and assemble fresh tacos. Add freshly made or leftover salsa just before serving for the best taste experience.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it fully in the refrigerator before cooking. Pat it dry to avoid extra moisture, which could prevent that beautiful crisp on the edges.
Is it possible to make this recipe spicy?
Yes! You can leave the seeds in the jalapeño or add a pinch of cayenne pepper to the salmon seasoning for an extra kick. Alternatively, add more sliced jalapeños as a topping to ramp up the heat.
Can I substitute the mango in the salsa?
Feel free to swap mango for pineapple or peach for a different fruity dimension. Just make sure the fruit is ripe and juicy to maintain the salsa’s sweet-tart balance.
What are some good alternatives to BBQ sauce?
If you want to try something different, a chipotle mayo or a smoky chipotle salsa will work wonderfully to add smokiness and depth to the salmon coating.
Are corn or flour tortillas better for these tacos?
Both work well! Corn tortillas offer that authentic slightly sweet and earthy flavor while flour tortillas are softer and more pliable. Choose based on your preference or dietary needs.
Final Thoughts
These Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe have quickly become one of my favorite go-to meals when I want something fast, fresh, and bursting with flavor. The balance of smoky fish, creamy avocado, sweet mango, and a little heat is simply unbeatable. I highly recommend giving this recipe a try to experience a tasty taco night that’s anything but ordinary.
Print
Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings (8 tacos)
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
These Crispy BBQ Salmon Tacos are bursting with flavor, featuring tender salmon pieces pan-seared to perfection with a smoky BBQ glaze. Topped with a vibrant avocado mango salsa and a touch of jalapeño for heat, these tacos bring a delightful balance of sweet, spicy, and savory notes. Served on warm tortillas with optional shredded cabbage, sour cream, and extra BBQ sauce, they make a perfect Tex-Mex main course for a quick and delicious meal.
Ingredients
For the Salmon:
- 1 pound salmon fillet, skin removed and cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons BBQ sauce, plus extra for drizzling
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
For the Avocado Mango Salsa:
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and minced
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- Pinch of salt
For Serving:
- 8 small corn or flour tortillas
- Shredded cabbage or lettuce (optional)
- Extra BBQ sauce
- Lime wedges
- Sour cream or crema (optional)
- Sliced jalapeños or pickled jalapeños for topping
Instructions
- Prepare the salmon: In a bowl, toss salmon pieces with olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper to evenly coat. Heat a nonstick skillet over medium-high heat until hot. Add the salmon pieces in a single layer, cooking for 2 to 3 minutes on each side until the edges become crispy and the salmon is cooked through. Remove from heat and set aside to keep warm.
- Make the salsa: In a medium bowl, combine the diced mango, avocado, finely chopped red onion, minced jalapeño, fresh lime juice, chopped cilantro, and a pinch of salt. Gently toss all ingredients together to blend the flavors without mashing the avocado. Set aside to allow the flavors to meld.
- Warm the tortillas: Heat the tortillas in a dry skillet over medium heat or directly over a gas flame for a few seconds per side until they become warm, pliable, and slightly charred if desired. Keep them covered with a clean towel to retain softness.
- Assemble the tacos: Place a few pieces of crispy salmon onto each warm tortilla. Spoon a generous amount of avocado mango salsa over the salmon. Add shredded cabbage or lettuce if desired for extra crunch. Drizzle additional BBQ sauce over the top. Garnish with sliced or pickled jalapeños, a dollop of sour cream or crema if using, and a squeeze of fresh lime juice to brighten the flavors. Serve immediately.
Notes
- For an extra crunchy texture, lightly char the tortillas before assembling or serve the tacos with crispy tortilla strips on the side.
- You can substitute pan-searing with grilling the salmon to introduce a smoky flavor and char marks.
- Adjust the amount of jalapeño in the salsa to control the spice level to your preference.
- If you don’t have BBQ sauce on hand, a mixture of smoked paprika, honey, and a little tomato paste can be used as a quick alternative.
- To keep the tacos warm before serving, wrap them in foil and place in a low oven.
