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–+ servings
Two hard shell tacos filled with grilled salmon, diced pineapple, and colorful bell peppers, served next to a side of Mexican street corn topped with cheese and spices.

Salmon Tacos with Mango Jalapeno Salsa

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 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.