Salmon Tacos with Mango Jalapeno Salsa

These tacos pair air-fried salmon with a no-cook mango jalapeño salsa that comes together while the salmon cooks. The salsa includes diced mango, jalapeño, red bell pepper, red onion, lime juice, kosher salt, and cracked black pepper, then rests for at least 10 minutes before serving.

Watch How to Make It

The salmon starts directly from frozen in the air fryer, making the timing straightforward. Season it after the first 10 minutes, flip it, and continue cooking until it is flaky.

Why You'll Love This Recipe

The salsa is prepared without cooking and makes about 3 cups, with enough for 4 to 6 servings. Mangoes, jalapeño, bell pepper, and red onion are folded together with lime juice and seasoning before resting.

The salmon is seasoned with paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Use shells of choice to assemble the tacos after the salmon and salsa are ready.

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Ingredients You'll Need

For the salmon, use 1 pound of frozen salmon fillets, olive oil, and paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper to taste. Each seasoning is listed in an amount of about 1/4 to 1/2 teaspoon, depending on how you season the salmon.

The mango jalapeño salsa calls for 2 ripe mangoes, peeled, pitted, and diced into 1/2-inch cubes, or 3 cups frozen mango. It also includes 1 medium jalapeño, 1 red bell pepper, 1/2 cup red onion, juice from 1 lime, kosher salt, and cracked black pepper.

How To Make It

Place salmon fillets (from frozen) in air fryer basket. Spray with olive oil. Cook for 10 min. on 390°.

Season & flip the salmon at this time. Continue cooking on other side for 8 min longer or until flaky.

Mango Jalapeño Salsa: Combine the base: In a medium-sized bowl, add the diced mangoes, minced jalapeño, minced bell pepper, and finely diced red onion. Dress the salsa: Pour the fresh lime juice directly over the mixture and sprinkle evenly with the kosher salt. Toss and rest: Gently fold the ingredients together with a spoon until everything is evenly distributed. Let the salsa rest at room temperature or in the fridge for at least 10 minutes before serving to let the juices meld.

Wrapping Up

This recipe uses frozen salmon fillets, an air fryer, and a mango jalapeño salsa that rests while the salmon cooks. Assemble the tacos with the cooked salmon, shells of choice, and salsa. Recipe created by Xena’s Kitchen for Trust Me Try It.

Salmon Tacos with Mango Jalapeno Salsa

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 3

Ingredients

• 1 lb Salmon fillets
• Paprika, garlic powder, onion powder, cumin, chili powder, salt & pepper all to taste 1/4-1/2 tsp
• Olive oil
• Shells of choice
• Mango Jalapeño Salsa
• Prep time: 10 minutes
• Cook time: 0 minutes No cooking required!
• Total time: 10 minutes
• Number of servings: 4 to 6 servings Makes about 3 cups
• 2 ripe mangoes, peeled, pitted, and diced into 1/2-inch cubes OR 3 cups frozen
• 1 medium jalapeño, stem and seeds removed, finely minced leave some seeds for extra heat
• 1 red bell pepper, stem and seeds removed, finely minced
• 1/2 cup red onion, finely diced
• 1 lime, juiced about 2 tablespoons
• 1/4 tsp kosher salt, or more to taste
• 1/2 tsp or more of cracked black pepper

Instructions

• Place salmon fillets (from frozen) in air fryer basket. Spray with olive oil.
• Cook for 10 min. on 390°.
• Season & flip the salmon at this time.
• Continue cooking on other side for 8 min longer or until flaky.
• Mango Jalapeño Salsa: Combine the base: In a medium-sized bowl, add the diced mangoes, minced jalapeño, minced bell pepper, and finely diced red onion. Dress the salsa: Pour the fresh lime juice directly over the mixture and sprinkle evenly with the kosher salt. Toss and rest: Gently fold the ingredients together with a spoon until everything is evenly distributed.
• Let the salsa rest at room temperature or in the fridge for at least 10 minutes before serving to let the juices meld.