Soft Shell Salmon Tacos with Mango Salsa

Soft Shell Salmon Tacos are made with succulent roasted salmon and will be the Best Fish Tacos Recipe you’ve ever tasted! These soft shell tacos are garnished with the works: fresh mango salsa, tangy cabbage slaw, and a spicy lime sriracha sauce!

Plus using salmon instead of fried or battered tilapia makes these Seafood Tacos a healthier, but extremely delicious dinner alternative.

Why You Must Make

• Combined with a cabbage slaw, mango salsa, and siracha lime sauce these tacos are extremely flavorful!
• They’re a nice change from ordinary beef tacos.
• Plus, they’re perfect for Lent.

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 made with canned soup. He lived in the landlocked Midwest, right on the Mississippi where catfish was the only fresh fish available. 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 these soft-shell salmon tacos.

Ingredient Notes

• Kitchen Staples – Olive Oil, Salt, Pepper, Garlic Powder, Mayonnaise, Brown Sugar
• Green Cabbage – Shredded for the slaw
• Red Bell Pepper -Thinly sliced plus diced for the salsa
• Red Onion -Thinly sliced plus minced for the salsa
• Champagne Vinegar
• Mangoes – Ripe, peeled and diced
• Cilantro – Minced
• Fresh Lime Juice – Freshly squeezed tastes much better than bottled.
• Sour Cream – We use full fat.
• Mayonnaise – Hellmann’s or Dukes preferred
• Sriracha – Or your favorite hot sauce, to taste
• Salmon Fillets – Skin on to roast
• Cumin – A tasty spice to use in tacos and other Tex-Mex dishes
• Ancho Chili Powder – Adds a delicious smoky heat

Recipe Tips

• I usually order my salmon medium when ordering out, but more well-done is best for these tacos. Aim for about 140° so it’s cooked through but not dry.
• Make any or all three of the accompaniments to these tacos. I’d recommend the cabbage slaw tossed in a simple vinaigrette. It’s 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.
• Lastly, having a flavorful fish tacos sauce pulls the whole dish together. Whisk 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.
• Use your favorite type of tortilla. Corn tortillas may be the most classic choice with fish tacos, but I went with flour tortillas.
• Toast your tortillas in a dry skillet to freshen them up before using.

Frequently Asked Questions

You May Also Like:

• Rainbow Salmon Skewers from The View from Great Island
• Open Faced Salmon Sandwiches
• Smoked Salmon Reuben
• Smoked Salmon Deviled Eggs
• Grilled Fish Tacos
• Soft Shell Beef Tacos
• Smoked Salmon Dip 
• Steak Fajita Recipe
• More Delicious Seafood Recipes
• More Main Course Recipes

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The Recipe:

Soft Shell Salmon Tacos Recipe with Mango Salsa

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Yield 4 servings

Roasted salmon with all the fixings for a sophisticated seafood taco

Ingredients

Cabbage Slaw:

• 2 cups shredded green cabbage
• ½ cup thinly sliced red bell pepper
• ⅓ cup thinly sliced red onion
• 2 tablespoons champagne vinegar
• 2 tablespoons olive oil
• ¼ teaspoon salt

Mango Salsa:

• 1-2 ripe mangoes, peeled and diced
• ½ 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
• ½ teaspoon garlic powder
• ½ teaspoon sriracha
• ⅛ teaspoon salt

Salmon:

• 4 4-ounce salmon fillets, skin on
• 1 teaspoon cumin
• 1 teaspoon ancho chili powder
• 1 teaspoon brown sugar
• ½ teaspoon kosher salt
• Olive oil

To assemble:

• 4-8 flour tortillas

Instructions

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 cup or bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour over the 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 the 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.

Notes

May use other types of seafood including shrimp or sea bass instead of salmon.

Nutrition Information:

Yield:

4

Serving Size:

1-2 tacos
Amount Per Serving: Calories: 917Total Fat: 46gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 80mgSodium: 1166mgCarbohydrates: 91gFiber: 8gSugar: 29gProtein: 37g

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