Description
These Crispy BBQ Salmon Tacos feature tender, bite-sized salmon pieces baked to perfection with a smoky spice blend and coated in flavorful BBQ sauce. Served on warm corn tortillas and topped with a vibrant avocado mango salsa with a hint of jalapeño heat, this Mexican-inspired dish is a fresh, delicious meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
For the Salmon:
- 1 pound skinless salmon fillet, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1/3 cup BBQ sauce
For the Salsa:
- 1 ripe avocado, diced
- 1 ripe mango, diced
- 1 small jalapeño, thinly sliced, seeds removed for less heat
- 2 tablespoons red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt, to taste
For Assembly:
- 8 small corn tortillas
Instructions
- Preheat and season: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a bowl, toss the salmon pieces with olive oil, smoked paprika, garlic powder, chili powder, cumin, salt, and freshly ground black pepper until all pieces are evenly coated.
- Bake the salmon: Spread the seasoned salmon pieces in a single layer on the prepared baking sheet. Bake for 10 to 12 minutes until the salmon is cooked through and the edges start to crisp up. For extra crispiness, you can broil the salmon for the last 1 to 2 minutes, watching closely so it doesn’t burn.
- Prepare avocado mango salsa: While the salmon is baking, combine diced avocado, diced mango, thinly sliced jalapeño, red onion, chopped cilantro, and lime juice in a medium bowl. Gently toss the ingredients and season with a pinch of salt to taste.
- Coat salmon with BBQ sauce: Once the salmon is baked, remove it from the oven and gently drizzle BBQ sauce over the salmon pieces. Toss carefully to coat evenly without breaking up the pieces.
- Warm tortillas: Heat the corn tortillas in a skillet over medium heat for about 30 seconds on each side, or microwave them wrapped in a damp paper towel for 20-30 seconds, until soft and pliable.
- Assemble tacos and serve: Divide the BBQ salmon evenly among the warmed corn tortillas. Top each with a generous spoonful of avocado mango salsa. Serve immediately and enjoy the vibrant flavors and textures.
Notes
- For extra crispiness, broil the salmon for the last 1–2 minutes of cooking.
- Use a smoky or spicy BBQ sauce to enhance the depth of flavor.
- If mango is not available or preferred, substitute pineapple for a different but equally delicious twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
