Mango Sriracha Salmon Tacos with Cilantro Lime Slaw

These Mango Sriracha Salmon Tacos are the perfect summer meal — fresh, bright and ready in about 20 minutes. Tender, flaky salmon is marinated in a sweet-spicy mango sriracha sauce and finished with a bright mango salsa for the ultimate warm-weather taco.

Mmm — let’s taco ’bout summer! Light, flavorful and quick to prepare, Mango Sriracha Salmon Tacos are an ideal weeknight or weekend meal. A creamy mango-coconut marinade infused with sriracha, lime and honey keeps the salmon moist and full of flavor. Top the cooked fish with a fresh mango salsa for a balance of sweet, spicy and tangy notes. This recipe also adapts well to chicken or shrimp if you want to switch proteins.

Why You’ll Love This Recipe

• Fast and easy: about 20 minutes start to finish (plus marinating time).
• Balanced flavors: sweet mango, tangy lime, and a touch of heat from sriracha.
• Versatile: the mango sriracha marinade works great on salmon, chicken or shrimp.
• Fresh and colorful: the mango salsa adds crunch, brightness and texture.

Ingredients You’ll Need

• Salmon – a whole salmon fillet with the skin on is recommended for juiciness and easier grilling or baking.
• Mango – fresh or frozen mango chunks can be used in the marinade; fresh is preferred for the salsa.
• Canned coconut milk – adds body and pairs beautifully with mango.
• Sriracha – provides heat and flavor; substitute with sambal oelek or omit for a milder result.
• Honey – balances the spice with natural sweetness; maple syrup works as an alternative.
• Olive oil – or use avocado oil; helps the marinade coat the fish.
• Garlic, lime juice and cilantro – add depth, brightness and herbaceous notes.
• Salt and black pepper – to taste.
• Tortillas – flour or corn, warmed for serving.

For the Mango Salsa

• Fresh mango – ripe and diced into bite-sized pieces.
• Red bell pepper – diced for crunch and color (any color will work).
• Jalapeño – finely chopped for heat; increase or omit to taste.
• Red onion – finely chopped for bite and texture.
• Green onions – sliced for mild onion flavor.
• Cilantro – chopped for freshness and bright color.
• Lime juice and zest – fresh lime juice and a little zest to lift the flavors.

How to Make Mango Sriracha Salmon Tacos

This recipe is simple and mostly hands-off. Marinating time improves flavor, and the mango salsa can be prepared while the fish marinates.

1. Make the marinade: In a blender, combine 1 cup canned coconut milk, 1/2 cup chopped mango, 1 clove minced garlic, 1 1/2 tablespoons sriracha, juice of 1/2 lime, 1 tablespoon honey, 1 tablespoon olive oil and salt and pepper to taste. Blend until smooth, then stir in 3 tablespoons finely chopped cilantro. Reserve about 1/4 cup of the marinade to drizzle when serving.
2. Marinate the salmon: Place 1 lb salmon fillet in a shallow dish and pour the marinade over it, coating completely. Cover and refrigerate for 30 minutes to 1 hour. Marinating for a full hour gives the best flavor.
3. Make the mango salsa: While the salmon marinates, combine 1½ cups chopped mango, 1/2 cup chopped red sweet pepper, 1 chopped jalapeño (or 2 if you like heat), 1/4 cup chopped red onion, 1/4 cup sliced green onions, 3 tablespoons chopped cilantro, 2 tablespoons fresh lime juice and 1/2 teaspoon lime zest. Mix, cover and chill until serving.
4. Cook the salmon: Grill or bake the salmon. For grilling, cook skin-side down on medium-high heat for about 5 to 6 minutes per side until the fish flakes easily. For baking, place skin-side down on a baking sheet and bake at 400°F (200°C) for 8–10 minutes, then broil 2–3 minutes briefly to crisp the edges. Break the cooked salmon into large chunks with a fork and drizzle with the reserved marinade.
5. Assemble the tacos: Divide the salmon among warmed tortillas, top with mango salsa and optional toppings such as avocado slices and extra cilantro. Serve immediately with lime wedges.

Optional Toppings

• Avocado slices, shredded carrots, radishes or sliced cucumber
• Fresh cilantro
• Shredded lettuce, cabbage or a quick slaw
• Cotija or queso fresco
• Extra mango or pineapple salsa for variety
• Drizzle with sriracha aioli, sour cream or a creamy avocado dressing
• Lime wedges for squeezing over the tacos

Prepping and Storage

Store leftover salmon in an airtight container in the refrigerator for up to 3 days; the mango salsa will also keep for up to 3 days when stored separately. Reheat salmon gently in a skillet or microwave to avoid drying it out. For best texture and flavor, assemble tacos right before serving.

Recipe

If you try these Mango Sriracha Salmon Tacos, enjoy the fresh contrast between the sweet mango and bold sriracha — a true summer favorite. Tag your photos or make notes for next time: add more jalapeño for heat or swap coconut milk for Greek yogurt for a different texture.