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
Scale
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
