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Salmon Tacos with Mango Salsa

Rated as 5 out of 5 Stars

"Grilled salmon wrapped up in a small tortilla, topped with peach-mango salsa, shredded cabbage, avocado, and a special sauce."
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2 h 3 m servings 876
Original recipe yields 6 servings (24 small tacos)


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  1. 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.
  2. Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
  3. Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
  4. 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.
  5. Heat tortillas in the preheated oven until warmed through, about 5 minutes.
  6. 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

Per Serving: 876 calories; 46.4 85.2 38.4 94 274 Full nutrition

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Very good and tasty. Didn't care too much for the special sauce so just used a little. Great pairing of the Salmon and Mango. Will make again.

I know you aren't supposed to change up ingredients in your rating but this was too good not to. I used left over grilled halibut and flour tortillas and made the salsa as written and basically...