Sriracha Mango Salmon Tacos

These Mango Sriracha Salmon Tacos make the reliable summer meal easily made in under 20 minutes! These salmon tacos are simple, fresh and topped with the most satisfying mango salsa!

Mmm let's taco 'bout summer! There's nothing better in the summer than recipes that are light, fresh and super tasty and these mango sriracha salmon tacos check ALL the boxes! Tender, flaky salmon cooked to perfection in the most satisfying marinade all topped with a fresh mango salsa. This recipe was inspired by our favorite mango sriracha chicken skewers which is another great

If you have any extra mango salsa left, A cook highly suggest making these notable (and addicting!) from-scratch cinnamon pita chips and enjoying them with this salsa. We made them over the 4th of July holiday and they were devoured in minutes. This salsa would also taste notable with chicken too!

What goes in

• 1 pound fresh wild-caught salmon
• 1 cup canned coconut milk
• 1/2 cup chopped mango
• 1 clove garlic, minced
• 1 1/2 tablespoon sriracha
• Juice of half a lime
• 1 tablespoon honey
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 3 tablespoons fresh cilantro, finely chopped
• 6 (6-inch) tortillas, flour or corn
• Optional toppings: avocado slices, cilantro or cheese
• 1½ cups mango, chopped
• ½ cup red sweet pepper, chopped
• 1 or 2 jalapeños, chopped
• ¼ cup red onion, chopped
• ¼ cup sliced green onions
• 3 tablespoons cilantro, chopped
• 2 tablespoons lime juice
• ½ tsp. lime zest

How it comes together

1. To make the marinade, combine coconut milk, chopped mango, garlic, sriracha, lime juice, honey, olive oil and salt/pepper in a blender and mix until smooth. Mix in cilantro and reserve about a 1/4 cup of marinade to drizzle over the salmon when serving.
2. Place the salmon in a shallow dish or bowl and pour the marinade over top, making sure to coat the salmon entirely. Cover and place the salmon in the fridge to marinate for 30 minutes or up to an hour.
3. While the salmon marinates you can make the salsa. In a medium bowl, combine all the ingredients for the salsa, cover and keep in the fridge until ready to serve.
4. If you want to grill the salmon, place salmon skin side down on a grill (or grill pan) sprayed with oil and cook 5 to 6 minutes per side, until tender and flaky.
5. If you want to bake the salmon, place skin side down on a prepared baking sheet and bake at 400 degrees F for about 8 to 10 minutes. Turn the broiler on and cook for an additional 2 to 3 minutes, until edges of salmon are crisp. Using a fork, break the salmon up into large chunks and drizzle with reserved marinade.
6. To assemble the tacos, divide the salmon among the tortillas, top with mango salsa and avocado slices (if desired). Enjoy!