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
Scale
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.
