BBQ Salmon Tacos are a delicious and easy weeknight dinner that’s a bit different from your usual taco night! This recipe includes an easy homemade mango salsa, which adds a sweet kick to the spicy tacos.
The combination of smoky salmon, tangy salsa, and fresh toppings is a match made in heaven. These tacos come together in just 20 minutes, making them a perfect weeknight dinner option for busy families.
These BBQ Salmon Tacos are a great way to shake up your Taco Tuesday routine and introduce your family to new flavors. They’re also a healthier alternative to traditional beef or pork tacos, as salmon is a great source of lean protein and omega-3 fatty acids.
I include directions for making them in the oven or the air fryer. And with just a few simple ingredients, you can create a restaurant-quality meal right in your own kitchen. So keep reading for the step-by-step instructions along with fun serving ideas!
Are you looking for more of my favorite taco recipes? Try blackened shrimp tacos, mini tacos, or slow cooker chicken tacos.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Salmon: I like to use fresh, wild-caught salmon for this recipe. It’s packed with healthy omega-3 fatty acids and has a deliciously rich flavor. If you use frozen salmon, just be sure to thaw it completely before cooking.
- BBQ sauce: Use your favorite.
- Mango: Swap the mango out for pineapple or peaches if that is more your speed.
- Tortillas
- Lettuce
- Cilantro
- Lime Juice
- Oil
- Seasoning: cayenne pepper, salt, black pepper
🥣How to Make BBQ Salmon Tacos
- Preheat your oven to 395 degrees F and grease a baking dish with a little bit of oil.
- Cut your salmon into bite-sized cubes and place them in the prepared baking dish.
- Sprinkle with cayenne pepper and pour the BBQ sauce over top, tossing to coat evenly.
- Pop the dish in the oven and bake for 15 minutes until the salmon is cooked through and flakes easily with a fork. Or air fry at 360 degrees F for 6 minutes.
- While the salmon is baking, it’s time to make the mango salsa. Peel and dice your mango, then toss it in a bowl with chopped cilantro, lime juice, olive oil, salt, and pepper. Mix and set it aside until you’re ready to serve.
- Once the salmon is done, warm your tortillas in the microwave or on a hot skillet. Then, fill each one with a generous helping of chopped lettuce and BBQ salmon. Top with a spoonful of mango salsa, and enjoy!
🍴Serving Ideas
These BBQ Salmon Tacos are a meal in themselves, but if you want to round out your dinner spread, I have a few ideas. Here are some tasty sides and toppings to take your taco night to the next level:
Mexican street corn: Air fry some fresh corn on the cob, then slather it with mayonnaise, chili powder, and cotija cheese. The sweet, spicy, and tangy flavors pair perfectly with the rich BBQ salmon.
Guacamole: Blend together ripe avocado, sour cream, lime juice, and a pinch of salt for a creamy and cooling topping that complements the spice of the cayenne pepper.
Black beans: Warm up a can of black beans with some chopped onion, garlic, and cumin for a protein-packed side dish that’s both delicious and nutritious.
Green rice: Whip up a batch of your favorite rice (I like jasmine or basmati), then stir in some chopped cilantro and squeeze fresh lime juice. It’s a simple yet flavorful addition to your taco plate.
Margaritas: Let’s be real—no taco night is complete without a refreshing margarita (or two). Mix up a pitcher of your favorite recipe or try a new flavor, like blueberry or strawberry.
Agua Fresca: Make this classic and refreshing Mexican beverage for a non-alcoholic treat!
💭How to Store
If you have any leftover salmon, salsa, or toppings, store them separately in airtight containers in the fridge. The salmon and salsa will keep for up to 3 days. Leftovers are perfect for lunch the next day!
When ready to enjoy your leftover salmon, reheat it in the microwave or a skillet over medium heat until warm. If the salmon seems a bit dry, add a splash of water or chicken broth to help moisten it.
⭐Tips
Be sure to check out the step by step instructions
- One of the things I love most about this recipe is how versatile it is. Don’t like salmon? Swap it out for another fish like cod or tilapia. Try it with a Carolina BBQ sauce or classic Texas style. The possibilities are endless!
- Salmon can go from perfectly flaky to dry and tough in a matter of minutes, so it’s important to keep a close eye on it while it’s in the oven. I find that 15 minutes is just right for bite-sized pieces, but every oven is different, so adjust accordingly.
- Cold tortillas can really bring down the overall experience of your tacos. Take a few extra minutes to warm them up in the microwave or on a hot skillet before assembling your tacos.
- While the mango salsa is a delicious and classic pairing for these tacos, mix things up with other toppings like pineapple, pickled onions, or a sprinkle of queso fresco. The more toppings, the merrier!
- If you decide to make these in the air fryer, you might need to halve the recipe or cook in batches.
📝Reader Questions
While fresh mango is ideal for this recipe, frozen mango can work in a pinch. Just be sure to thaw it completely and drain off any excess liquid before dicing it up for the salsa. The texture may differ slightly, but the flavor will still be delicious.
While these tacos are best enjoyed fresh, you can prep some components beforehand. For example, the mango salsa can be made up to a day in advance and stored in the fridge until ready to use.
The cayenne pepper in the salmon seasoning adds some heat to these tacos, but it’s not overpowering. If you’re sensitive to spice, feel free to reduce the amount of cayenne or omit it altogether. On the other hand, if you like things extra spicy, feel free to add more cayenne or even a dash of hot sauce to your tacos.
While salmon is the star of this recipe, you can swap it out for another type of fish. Firm, flaky white fish like cod, halibut, or tilapia would work well in these tacos. Adjust the cooking time accordingly, as these types of fish may cook faster than salmon.
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BBQ Salmon Tacos with Mango Salsa Recipe
Ingredients
For the Salmon Tacos
- 2 lb salmon cut into cubes
- 1 teaspoon cayenne pepper
- 1 cup BBQ sauce store-bought
- 2 cups chopped lettuce
- 6 tortillas
For the Mango Salsa
- 1 large mango peeled and diced
- 1 tablespoon chopped cilantro
- 1 teaspoon lime juice
- 1 teaspoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 395 degrees F. Grease a baking dish with oil.
- Cut the salmon into cubes.2 lb salmon
- Add cubed salmon to the baking dish and toss with cayenne pepper and BBQ sauce. Bake in the oven for 15 minutes, or air fry at 360 degrees F for 6 minutes.1 teaspoon cayenne pepper, 1 cup BBQ sauce
- For the mango salsa, Add the diced mango, cilantro, lime juice, olive oil, salt, and pepper to a bowl and mix well.1 large mango, 1 tablespoon chopped cilantro, 1 teaspoon lime juice, 1 teaspoon olive oil, ¼ teaspoon sea salt, ¼ teaspoon freshly cracked black pepper
- Heat tortillas in the microwave. Fill each with lettuce and BBQ salmon. Top with mango salsa.2 cups chopped lettuce, 6 tortillas
Notes
- Salmon can go from perfectly flaky to dry and tough in a matter of minutes, so it’s important to keep a close eye on it while it’s in the oven. I find that 15 minutes is just right for bite-sized pieces, but every oven is different, so adjust accordingly.
- Cold tortillas can really bring down the overall experience of your tacos. Take a few extra minutes to warm them up in the microwave or on a hot skillet before assembling your tacos.
- While the mango salsa is a delicious and classic pairing for these tacos, mix things up with other toppings like pineapple, pickled onions, or even a sprinkle of queso fresco. The more toppings, the merrier!
- If you decide to make these in the air fryer, you might need to halve the recipe or cook in batches.
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Nutrition Information
Nutrition facts are estimates.
