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

Soft Shell Salmon Tacos with Mango Salsa

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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.

 Two 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. 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 my soft shell salmon tacos.

Fish Tacos Recipe with Salmon and Mango Salsa on a round white plate with a red handled fork

How to Make Fish Tacos

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, 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.

Are Fish Tacos Healthy?

Considering that these tacos are made with roasted salmon, which is a terrific source of  Omega-3 Fatty Acids, these tacos do have health benefits. Research suggests Omega-3s may lower blood pressure and triglycerides, slow plaque development in the arteries, reduce the chance of heart attacks and strokes, reduce the chance of arrhythmias and decrease sudden cardiac death in those with diagnosed heart disease. Eating fatty fish like salmon is the best way to get these benefits. Omega 3s may also help relieve joint stiffness, improve brain health, help prevent colon cancer, reduce depression and anxiety, and more.

Eating fatty fish like salmon is the best way to get these benefits, though you can also take oral fish oil capsules.

The slaw and salsa provide fiber and vitamins. The lime sauce has minimal health benefits but eaten in moderation as a condiment to these salmon tacos, it’s a lovely contrast to the seafood and other accouterments and won’t ruin your diet.

Best Fish Tacos Recipe with Mango Salsa on a square ceramic plate

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Soft Shell Salmon Tacos with Mango Salsa

Soft Shell Salmon Tacos with Mango Salsa

Roasted salmon with all the fixings for a sophisticated seafood taco

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Yield 4 servings

Ingredients

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:

  • 1-2 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

Salmon:

  • 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:

  • 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 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.

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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