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Soft Shell Salmon Tacos with Mango Salsa | Roasted salmon with all the fixings for a sophisticated seafood taco

Soft Shell Salmon Tacos with Mango Salsa

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These Soft Shell Salmon Tacos are garnished with the works: fresh mango salsa, tangy cabbage slaw and a spicy lime sriracha sauce! Plus the roasted salmon makes these fish tacos a healthier dinner option.

 Two Soft Shell Salmon Tacos with Mango Salsa on a square white plate with a red handled fork

Soft Shell Salmon Tacos with Mango Salsa

The hubby has always taken a pass when I’ve made fish tacos. So last week, when he called on his way home from work, there was silence when I told him we were having fish tacos for dinner. Crickets. I let him sweat it out.

His childhood experience with seafood included salmon loaf and tuna fish casserole. Slowly, he’s learned to love shrimp, fresh salmon and even crab cakes. I didn’t reveal that these were salmon tacos, and had to giggle inside, knowing there was a strong possibility he’d enjoy my soft shell salmon tacos.

Soft Shell Salmon Tacos with Mango Salsa on a round white plate with a red handled fork

Three Amazing Garnishes

You can make any or all three of the accompaniments to these tacos. I’d recommend the cabbage slaw tossed in a simple vinaigrette. Definitely a classic pairing. But the mangoes in the market were calling my name so I created a vibrant mango salsa with some heat from a single jalapeno.

Last but not least, I whisked up an easy lime, sriracha cream sauce which can be drizzled over the works just before taking your first bite. How would you make yours??? Bill dived into his taco donned with slaw and salsa with gusto and gave it two thumbs up. See, mama knows best! Another victory.

Soft Shell Salmon Tacos with Mango Salsa on a square ceramic plate



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Soft Shell Salmon Tacos with Mango Salsa

Roasted salmon with all the fixings for a sophisticated seafood taco

  • Author: Liz Berg
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Entree, Seafood
  • Method: Mixing, Roasting
  • Cuisine: Tex-Mex


Cabbage Slaw:

  • 2 cups shredded green cabbage
  • 1/2 cup thinly sliced red bell pepper
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons champagne vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt

Mango Salsa:

  • 12 ripe mangoes, peeled and diced
  • 1/2 red bell pepper, diced
  • 1 tablespoon minced red onion
  • 1 tablespoon minced cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Lime Sriracha Sauce:

  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise (I use Hellmann’s organic)
  • 1 tablespoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sriracha
  • 1/8 teaspoon salt


  • 4 4-ounce salmon fillets, skin on
  • 1 teaspoon cumin
  • 1 teaspoon ancho chili powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon kosher salt
  • Olive oil

To assemble:

  • 48 flour tortillas


  1. To make the slaw, toss together the cabbage, bell pepper and onion in a bowl. In a Pyrex liquid measuring cup or small bowl, whisk together the vinegar, oil and salt. Pour the dressing over the vegetables and toss gently. Set aside.
  2. To make salsa, place mangoes, bell pepper, onion and cilantro in a bowl. In a measuring up or bowl, whisk together the lime juice, olive oil, salt and pepper. Pour over mango mixture and gently toss to combine. Set aside.
  3. To make the lime sriracha sauce, whisk together all ingredients and refrigerate until needed.
  4. To make the rub for the salmon, mix together the cumin, chili powder, brown sugar and salt. Rub all over the top and sides of the salmon. Drizzle with olive oil.
  5. Place salmon on an oiled grill pan, skin side down and preheat oven to 400 degrees. Roast for 10-15 minutes or until just cooked through (time will vary depending on thickness of your salmon). Set aside.
  6. To assemble, place one tortilla on a plate, flake one salmon fillet, discarding the skin. Place all or half of the salmon on the tortilla (depending on your preference–I like half the salmon and lots of slaw), top with slaw, salsa and sauce and serve.




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29 comments on “Soft Shell Salmon Tacos with Mango Salsa”

  1. Had salmon yesterday too, wish I had some leftover to make this soft taco. A great pairing with mango salsa.

  2. This looks great! How do you get your slaw to be so finely sliced? For me I find that how a vegetable is sliced affects how much I like it if that makes sense and your slow looks great to me.

  3. Your salmon tacos look and sound delicious, Liz! I am a huge fan of coleslaw. I have to disagree with one thing though. Don’t discard the skin! We love the salmon skin, as long as it’s crispy. Try frying it in non-stick skillet, no oil necessary since it releases its own. Add a little sprinkle of salt and pepper. Divine!

  4. well I am certain I would eat more than one!

  5. Liz

    I bet your Salmon Tacos taste delicious with mango salsa.

  6. We love our salmon around here – and I bet it’s absolutely delicious in a soft taco shell. Love the topping ideas too! Have a great week Liz 🙂

  7. Double Yum! I can tell that your salmon is coked perfectly with the way it is flaking in the soft shell tacos. What a fresh and delightful spring recipe. Thanks for the inspiration.

  8. Salmon is my all-time favorite and these tacos look delicious, love the mango salmon.

  9. I love the layers of flavor in these tacos!

  10. Salmon tacos are one of my favorite dinners. I am all about mangoes lately too – there is something about that flavor that is hard to resist.

  11. Yum! These tacos sounds delicious! Love the sound of that slaw!

  12. This looks like an answer to when I have a small piece of salmon left over from dinner. This can easily become salmon tacos for one. A good supper without much effort. Very nice, looks delicious and is creative, as always.

  13. Love these tacos, Liz! That fresh mango salsa is the best! 🙂

  14. I haven’t had salmon tacos in a while – look tasty!

  15. I’ll take mine with the works please.

  16. Gosh I love salmon tacos! Yours look like a flavour explosion.

  17. I love your pick for the day, dear! xoxo

  18. These tacos look amazing! How can you go wrong with salmon and mango? I had to laugh when I read this. My husband is so like yours when it comes to seafood. A true Marylander he loves his crab but anything else he is tough to convince – until he tastes it but then he’s a happy camper! I have to try this dish on him, I know he’ll love it :).

  19. Your poor husband having to eat salmon loaf. . .that sounds horrifying. But these tacos! I’m a terrible vegetarian because I love fish tacos. And oooohhh these look so good! A must-try! Have a great week, Liz!

  20. These sound delicious. I never thought of using salmon in tacos, great idea.

  21. Each taste victory at the dinner table where Bill is concerned must be a very rewarding one. 😀 I can see why he would enjoy your salmon tacos. I would take one with the works.

  22. these tacxos look absolutely wonderful Lizzy!! Happy Easter dear!

  23. These Salmon tacos look and sound so delicious. And that mango salsa is just WOW. Plus, that tangy cabbage slaw and spicy lime sriracha sauce? Wow, what else could make a great dinner? YUM.

  24. Love salmon and your tacos look perfect, Liz! And the slaw is right up there too! Mama knows best for sure since your Bill loved the tacos, I know my Bill would too! Thanks for sharing!

  25. I love fish tacos!! These look delicious.

  26. I think my men will love this taco. Great choice! xoxo

  27. Victory is sweet isn’t it! All of our kids will be home the end of June and this would be a tasty treat for them.

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