Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe
If you’re on the hunt for a dish that’s bursting with color, flavor, and just the right amount of heat, let me introduce you to my absolute favorite: Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño. These tacos combine smoky, caramelized salmon, creamy avocado, sweet mango, and a pop of jalapeño for a fresh, summery meal that’s as fun to eat as it is to make. With crunchy cabbage and a drizzle of tangy BBQ sauce, every bite is a party for your taste buds—trust me, this is the taco night upgrade you’ve been waiting for!
Ingredients You’ll Need
These ingredients are simple but each one plays a starring role in the taste, texture, and vibrant look of Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño. The balance of smoky, spicy, creamy, and sweet elements is what makes this recipe unforgettable.
- Salmon fillet: Opt for boneless, skinless fillets for easy prep and a melt-in-your-mouth texture.
- Olive oil: Helps the spices stick and gets the salmon beautifully crisp on the edges.
- Smoked paprika: Adds a deep, smoky flavor that pairs perfectly with BBQ sauce.
- Garlic powder: Boosts the savory notes without overpowering the fish.
- Chili powder: Gives the salmon a gentle kick and gorgeous color.
- Salt & black pepper: Essential for seasoning and balancing all the flavors.
- BBQ sauce: Provides tang, sweetness, and a sticky glaze—don’t forget extra for drizzling!
- Corn or flour tortillas: The base for your tacos; choose your favorite or go gluten-free if needed.
- Ripe mango: Brings juicy sweetness to the salsa and balances the heat.
- Ripe avocado: Makes the salsa creamy and rich—perfect with spicy jalapeño.
- Red onion: Adds color and a subtle bite to the salsa.
- Jalapeño: Delivers just enough heat to keep things exciting—remove seeds for less spice.
- Lime juice: Brightens up the salsa and ties all the flavors together.
- Fresh cilantro: Brings freshness and a pop of green to every bite.
- Shredded red cabbage (optional): Adds crunch, color, and extra nutrition to your tacos.
How to Make Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño
Step 1: Prep the Salmon
Start by preheating your oven to 425°F and lining a baking sheet with parchment paper—this makes cleanup a breeze. Toss your salmon pieces with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper in a large bowl. The goal is to coat every piece in that smoky-spicy goodness so the salmon gets flavorful and crispy as it roasts.
Step 2: Bake (and Broil) the Salmon
Spread the seasoned salmon out on your prepared baking sheet in a single layer. Bake for 10 to 12 minutes until the salmon is just cooked through and starting to crisp at the edges. In the last two minutes, brush the salmon with BBQ sauce for that irresistible sticky glaze. If you love extra crunch, broil the salmon for another minute or two—but keep a close eye so it doesn’t burn!
Step 3: Make the Avocado Mango Salsa
While your salmon is in the oven, whip up the salsa so it’s super fresh. Combine diced mango, avocado, red onion, jalapeño, lime juice, and cilantro in a medium bowl. Gently toss everything together and season with a pinch of salt. This salsa is the heart of Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño—it’s sweet, creamy, spicy, and seriously addictive.
Step 4: Warm the Tortillas
Don’t skip this step! Warm tortillas make all the difference. Heat them in a dry skillet over medium heat for about 30 seconds per side, or pop them in the microwave wrapped in a damp paper towel. Warm tortillas are softer, more flexible, and allow all those incredible flavors to shine.
Step 5: Assemble the Tacos
Time for the fun part! Layer a bit of shredded cabbage (if using) on each tortilla, followed by a generous scoop of crispy BBQ salmon, a big spoonful of avocado mango salsa, and a drizzle of extra BBQ sauce. Serve immediately, while everything is hot and fresh, and get ready for the best taco night ever.
How to Serve Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño
Garnishes
A sprinkle of extra cilantro, a few lime wedges, and maybe a dollop of sour cream or spicy mayo take these tacos over the top. For even more color and crunch, add a handful of thinly sliced radishes or extra jalapeño rings—just don’t forget that final BBQ sauce drizzle!
Side Dishes
Pair your Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño with sides that keep the vibe fresh and light. Think crisp tortilla chips and extra salsa, a simple cabbage slaw, or a summery corn salad. If you want something heartier, black beans or cilantro-lime rice are always crowd-pleasers.
Creative Ways to Present
For a fun twist, set up a taco bar and let everyone build their own masterpiece. Serve the salmon and salsa in separate bowls, pile up the tortillas, and offer a range of toppings. Or for an appetizer, make mini tacos using street taco-size tortillas—perfect for parties or game day!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), store the salmon, salsa, and tortillas separately in airtight containers in the fridge. The salmon will stay fresh for up to two days, and the salsa, thanks to the lime juice, should be good for about the same amount of time.
Freezing
While the salsa is best enjoyed fresh, the salmon itself freezes well. Let it cool, wrap tightly, and freeze for up to one month. When ready to enjoy, just thaw overnight in the fridge. I recommend making the salsa fresh for the brightest flavor.
Reheating
To reheat the salmon for your next round of Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño, pop it in a 350°F oven for 8 to 10 minutes until warmed through. Avoid microwaving, as it can make the salmon rubbery and less crisp.
FAQs
Can I use frozen salmon for Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño?
Absolutely! Just make sure to thaw the salmon completely and pat it dry before tossing with the spices. This helps it get that signature crispy texture in the oven.
Is there a way to make these tacos dairy-free and gluten-free?
Yes! The recipe is naturally dairy-free (just skip any sour cream garnish), and you can use gluten-free corn tortillas to keep everything gluten-free. Double-check your BBQ sauce for hidden gluten or dairy, just in case.
What if I don’t like mango or avocado?
No problem! You can swap the mango for diced pineapple or peaches, and replace avocado with diced cucumber for a refreshing crunch. The beauty of Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño is how adaptable they are.
Can I grill the salmon instead of baking it?
Definitely! Grilling gives an extra smoky flavor and gorgeous grill marks. Just thread the salmon pieces onto skewers and grill over medium-high heat for about 2–3 minutes per side, then brush with BBQ sauce at the end.
How spicy are these tacos?
With the jalapeño in the salsa, there’s a pleasant kick, but it’s easy to adjust. For milder tacos, use less jalapeño or remove the seeds. If you’re a heat lover, add extra or toss in a few dashes of hot sauce!
Final Thoughts
If you’re ready for a new taco obsession, you have to try Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño. They’re vibrant, easy, and totally unforgettable—perfect for weeknights, summer dinners, or anytime you want a meal that feels like a celebration. Grab your ingredients and let’s taco ’bout how delicious life can be!
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Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe
- Total Time: 35 minutes
- Yield: 4 servings (8 tacos) 1x
- Diet: Non-Vegetarian
Description
These Crispy BBQ Salmon Tacos feature tender, flaky salmon seasoned with smoked paprika and chili powder, baked to perfection with a tangy BBQ glaze. Topped with a fresh and vibrant avocado mango salsa and a hint of jalapeño spice, these tacos offer a perfect balance of smoky, sweet, and spicy flavors — ideal for a quick and delicious Tex-Mex inspired meal.
Ingredients
Salmon and Seasoning
- 1 ½ pounds skinless salmon fillet, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup BBQ sauce (plus more for drizzling)
Tortillas and Toppings
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage (optional)
Avocado Mango Salsa
- 1 ripe mango, diced
- 1 ripe avocado, diced
- ½ small red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- pinch of salt
Instructions
- Preheat and prepare salmon: Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. In a mixing bowl, combine the salmon pieces with olive oil, smoked paprika, garlic powder, chili powder, salt, and black pepper, tossing to coat evenly.
- Bake the salmon: Arrange the salmon pieces in a single layer on the baking sheet. Bake for 10–12 minutes until the salmon is cooked through and edges are slightly crisp.
- Apply BBQ sauce and broil: In the last 2 minutes of baking, brush the salmon with BBQ sauce. For extra crispiness, switch the oven to broil and cook the salmon for an additional 1–2 minutes, watching carefully to avoid burning.
- Prepare the salsa: While the salmon bakes, combine the diced mango, diced avocado, finely chopped red onion, jalapeño, lime juice, and chopped cilantro in a bowl. Gently toss to mix and season with a pinch of salt to enhance the flavors.
- Warm the tortillas: Heat the tortillas in a dry skillet over medium heat or microwave them briefly until soft and pliable.
- Assemble the tacos: Layer each warm tortilla with shredded red cabbage if using, then add the crispy BBQ salmon pieces, followed by a generous spoonful of the avocado mango salsa. Drizzle with additional BBQ sauce to taste.
- Serve immediately: Enjoy your freshly made crispy BBQ salmon tacos while the salmon is still warm and the salsa is refreshing.
Notes
- For a smoky twist, grill the salmon instead of baking it.
- Add sour cream or a spicy mayo drizzle for an extra layer of richness.
- Double the salsa recipe and serve it as a flavorful side with tortilla chips.
- To keep this recipe gluten-free, use corn tortillas or certified gluten-free flour tortillas.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 9g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 80mg
