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Chipotle Salmon Tacos with Mango Salsa Recipe

These chipotle salmon tacos are bursting with smoky heat, juicy mango salsa, and a creamy lime-spiked drizzle—all wrapped in warm corn tortillas. Every bite delivers a fresh, bold twist that’s perfect for any taco night.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Nutrition

Ingredients
  

For the chipotle salmon:
  • 1 lb salmon fillets skin removed (approximately 3 to 4 pieces)
  • 1 teaspoon chili powder
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 lime for squeezing over the cooked salmon
For the mango salsa:
  • 1 large mango diced
  • 1 ripe avocado diced
  • ¼ red onion finely chopped
  • 2 tablespoons fresh cilantro chopped
  • Juice of 1–2 limes depending on desired tanginess
For the chipotle lime crema:
  • ¾ cup mayonnaise
  • ¾ teaspoon chipotle chili powder
  • 4 tablespoons freshly squeezed lime juice
For assembling the tacos:
  • Thinly sliced cabbage green or purple
  • Corn tortillas
  • Additional lime wedges for serving

Method
 

  1. Begin by preparing the chipotle lime crema. In a small mixing bowl, whisk together the mayonnaise, chipotle chili powder, and fresh lime juice until smooth and well-blended. Cover and refrigerate until ready to use.
  2. Next, make the mango salsa. In a separate bowl, gently combine the diced mango, avocado, chopped red onion, fresh cilantro, and lime juice. Stir carefully to avoid mashing the avocado. Chill the salsa in the fridge while you cook the salmon.
  3. To prepare the salmon, preheat your oven to 400°F (200°C). Lightly grease a baking dish with nonstick spray or a thin coating of oil. In a small bowl, mix together the chili powder, chipotle chili powder, paprika, and salt. Rub this seasoning blend evenly over both sides of the salmon fillets.
  4. Arrange the seasoned salmon fillets in the baking dish and bake for 10 to 11 minutes, or until the salmon is opaque and flakes easily with a fork. Once removed from the oven, squeeze fresh lime juice over the hot fillets and use a fork to gently break them into large, tender flakes.
  5. To assemble the tacos, warm your corn tortillas and layer each one with flaked salmon, a generous spoonful of chipotle lime crema, a handful of shredded cabbage, and a scoop of mango salsa. Finish with a squeeze of lime and serve immediately.

Nutrition

Calories: 400kcal

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