Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Grilled salmon wrapped up in a small tortilla, topped with peach-mango salsa, shredded cabbage, avocado, and a special sauce.

Recipe Summary

13 mins
1 hr
2 hrs 3 mins
50 mins
24 small tacos


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Mango Salsa:
Special Sauce:


Instructions Checklist
  • Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.

  • Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.

  • Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.

  • Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.

  • Heat tortillas in the preheated oven until warmed through, about 5 minutes.

  • Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.

Cook's Note:

Use flour tortillas instead of corn tortillas if preferred.

Substitute nectarines for the peaches if desired.

Substitute Anaheim peppers for the poblano peppers if desired.

Nutrition Facts

876 calories; protein 38.4g; carbohydrates 85.2g; fat 46.4g; cholesterol 93.7mg; sodium 273.8mg. Full Nutrition