Sunset Salmon Tacos with Mango Salsa

Pan-seared salmon bites marinated with Moroccan paprika, garlic, and olive oil, tucked into warm tortillas with creamy guacamole and super fresh mango salsa- these Salmon Tacos are a summer nights dream dinner!

I love a super easy dinner that everyone thinks is way more difficult than it really is, and this salmon marinade is my number one go-to every time. I mean look at it!!!! Yum!

Cover photo by Shoshi Sirkis, styled by Anat Lobelfor Whisk magazine summer issue.

The Secret to These Salmon Tacos

Pan Seared Salmon dripping with so much flavour you’ll never guess they took 10 minutes to make!

For the red marinade that gives these “sunset” tacos their name you need just 5 ingredients:

Salmon. Fresh salmon or frozen and defrosted salmon both work for this recipe. If using frozen salmon always try to find the brightest orange piece- any dull pink or grayish looking fish isn’t going to be worth buying.

Moroccan paprika. Gives the fish a distinct deep red color- i use it also in my Spicy Baked Moroccan Salmon and Moroccan Fish Meatballs.

Olive Oil. I always use the best quality olive oil i can find.

Honey. Adds a bit of sweetness to these salmon bites.

Fresh garlic. Minced or grated- whichever you prefer.

Salmon Tacos with Mango Salsa

Its currently mango season and firm cubes of fresh fruit add a great pop of summer to any taco.

This salsa is simple to make and uses a few key ingredients: Diced mango with red onion, cilantro, jalapeño, and lime. I like to add a sprinkle of sumac for tartness, which is a purple seasoning native to the Middle East. If you don’t have any you can leave it out, or try adding it to your spice cabinet!

How To Make Your Own “Hard” Taco Shells

of course you can buy a hard taco shell buuuuut, you can also use soft tortillas and make your own! And they taste so fresh, always!

to do it:

1. Throw a taco shell or two onto a grill pan(the grill marks are a great look), and grill till just charring on both sides
2. while hot, fold the shell with your hand into a shell shape and place it between something that will hold the shape(a taco holder/ two containers/ sauce bottles)
3. as it cools it will harden a bit and hold the shape!
   

 And you can Pre-Prep this dinner!

Love a no-dishes dinner?! Well, you can marinate this salmon straight into a plastic ziplock bag, no washing up.

Then heat up your fry pan and pour the marinated salmon cubes straight into the pan and sear till golden on all sides.

Marinate the salmon the day before for an easy weeknight dinner or place meal prep-sized quantities into separate bags in the seasonings and freeze in advance.

Sunset Salmon Tacos

Estee

My favorite salmon marinade!! A delicious red spiced salmon pan seared till golden and served in warm tortillas with homemade mango salsa.

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Servings 10 tacos

Ingredients

  

For the Salmon:

• 1 lb salmon cut into 1-inch cubes (475 grams)
• 1 Tablespoon sweet moroccan paprika paprika in oil
• 1 Tablespoon olive oil
• 1 Tablespoon honey
• 1 teaspoon salt
• 3 cloves garlic minced

For the Mango Salsa:

• 1 mango peeled and cut into small cubes
• 2 Tablespoons red onion minced
• 1 Tablespoon cilantro finely minced
• 1 teaspoon jalapeno minced (optional)
• 1/4 lime juiced (can substitute with lemon juice)
• ½ teaspoon sumac optional

For the tacos:

• 10 Taco shells i love the mini ones!
• Prepared guacamole
• Purple cabbage thinly sliced
• Lime wedges
• Red chilies for spice, optional

Instructions

 

• Add salmon and marinade ingredients to a ziplock bag or bowl and toss to coat evenly. You can do this step a day in advance.
• Heat a skillet over medium high heat and add an additional tablespoon of olive oil.
• sear the salmon until cooked through, about 4 minutes total, turning halfway through.
• Prepare the salsa by mixing together all ingredients in a medium sized bowl.

To assemble:

• Add a spoonful of guacamole to each taco shell and top with shredded cabbage. Add mango salsa and 3-4 salmon cubes per taco. Finish with chilies, if using, and a squeeze of lime juice.
• Enjoy immediately.

Homemade “hard” taco shells

• To make your own “hard” taco shells with soft tacos, heat a grill pan and drizzle each tortilla with olive oil. Grill until golden grill marks appear and immediately remove taco from heat and fold in half(i do three at a time). The shells will harden as they cool.