Main Cover Featured Home (14)

Spicy Salmon Tacos with Mango Salsa

5 Stars Based on 10 reviews
  • Serves 4
  • Preparation time 20 mins
  • Cooking time 15 mins
  • Difficulty Easy

Rate this recipe


Spicy Salmon Fillets:
  • 450g Regal Salmon Fillets
  • 1 tablespoon olive oil, plus extra for frying
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin, grounded
  • 1/4 teaspoon chilli, grounded (optional)
  • 1/2 teaspoon cracked pepper
  • 1 pinch of salt

Mango Salsa:
  • 1 mangos, peeled cubed
  • 1 avocados, cubed
  • 1/4 red onion, finely diced
  • 1/4 cup coriander, stalks and leaves roughly chopped
  • 1 lime, Juice

To assemble:
  • 8 corn or flour tortillas
  • 1/4 red cabbage, shredded
  • 2 lime, cut into wedges
  • 1/2 cup coriander leaves
  • 1/2 cup sour cream
  • 1 tablespoon chipotle, hot sauce, or other hot sauce


Spicy Salmon Fillets:

Drizzle salmon with olive, rub spices into the fillet and season with salt and pepper.

Heat olive oil in a large cast-iron sauté pan. Add the salmon fillet and fry on both sides until crisp and golden, around 4 minutes. Remove from heat and carefully break the salmon up into small chunks, discard of skin.

To barbecue the salmon, heat a large barbecue grill plate until medium-hot. Fry on both sides until crisp and golden. Remove from heat and carefully break the salmon up into small chunks, discard of skin. 

Mango Salsa:

Cube mango and avocado and place in a medium-sized bowl. Add the diced red onion, roughly chopped coriander and juice of the lime. Gently mix to combine.

To assemble:

In a non-stick fry pan or on the barbecue over a high heat, fry tortillas until colouring on both sides. Place in a tea towel to keep warm.

In a small bowl, combine sour cream and chipotle hot sauce.

Serve tacos topped with shredded red cabbage, mango salsa and spicy salmon chunks. Finish with a few coriander leaves, a squeeze of lime and a dollop of chipotle sour cream. 

Print this recipe