Name: Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Fusion
Ingredients: 1 pound skinless salmon fillets; 2 tablespoons olive oil; 1 tablespoon BBQ seasoning or dry rub; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 1 ripe avocado, diced; 1 ripe mango, diced; 1/4 cup red onion, finely chopped; 1 small jalapeño, finely chopped (seeds removed for less heat); 2 tablespoons fresh cilantro, chopped; 1 tablespoon lime juice; 8 small corn or flour tortillas; 1/4 cup sour cream or Greek yogurt (optional)

Jump to Recipe·Print Recipe

Get ready to fall head over heels for your new favorite weeknight dinner: Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño. These tacos pack everything you crave—crispy, smoky roasted salmon tucked in warm tortillas, brightened by a tangy, sweet, and spicy salsa that bursts with ripe avocado, juicy mango, and a kick of jalapeño. Whether you’re a seasoned chef or a kitchen newbie, this recipe instantly brings bold flavors and vibrant colors to your table, begging to be shared with friends, family, or, hey, just kept all for yourself.

Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe - Recipe Image

Ingredients You’ll Need

Despite their next-level flavor, these tacos only require a handful of simple but powerful ingredients. Each component brings something special, from velvety avocado to zippy jalapeño, making Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño a true celebration of color and texture.

Salmon Fillets (1 pound, skinless): Choose fresh, sturdy fillets—wild-caught if possible—for the best flavor and crispy edges.
Olive Oil (2 tablespoons): Helps the BBQ spices cling to the salmon and delivers that irresistible golden finish.
BBQ Seasoning or Dry Rub (1 tablespoon): Adds depth, smokiness, and that unmistakable barbecue flair that makes these tacos sing.
Smoked Paprika (1/2 teaspoon): Enhances the salmon’s color and adds an extra layer of smoky sweetness.
Salt and Black Pepper (to taste): Brings all the flavors into perfect harmony; season generously for the best results.
Corn or Flour Tortillas (8 small): Opt for whichever you love—corn for earthiness or flour for softness.
Avocado (1 ripe, diced): Creamy avocado is your best friend here, lending richness to every bite.
Mango (1 ripe, diced): The sweetness of mango balances the spice and smoke, creating a vibrant salsa.
Red Onion (1/4 cup, finely chopped): Adds subtle crunch and a pop of savory flavor to the salsa.
Jalapeño (1 small, finely chopped, seeds removed for less heat): For just the right amount of irresistible heat.
Fresh Cilantro (2 tablespoons, chopped): Brings a burst of herbal brightness that lifts the entire dish.
Lime Juice (1 tablespoon): Adds tang and keeps your salsa flavors fresh and lively.
Sour Cream or Greek Yogurt (1/4 cup, optional): A cool, creamy finish for those who like a little extra decadence.

How to Make Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño

Step 1: Prep the Salmon

Start by patting your salmon fillets dry, then slice them into satisfyingly chunky, bite-sized pieces. This helps maximize surface area, so every nook and cranny soaks up those flavorful BBQ spices and roasts up nice and crispy. Don’t be shy with seasoning—combine the salmon with olive oil, BBQ dry rub, smoked paprika, salt, and black pepper in a big bowl and toss until every piece looks perfectly coated.

Step 2: Roast Until Crispy

Preheat your oven to a hot and toasty 425°F. Line your baking sheet with parchment paper for easy cleanup. Spread the seasoned salmon chunks in a single layer, making sure none of them are touching—this is the secret to those golden, crispy edges. Roast for 10 to 12 minutes until the salmon is cooked through and irresistibly caramelized on the outside.

Step 3: Make the Avocado Mango Salsa with Jalapeño

While the salmon is sizzling away, whip up the vibrant salsa that sets these Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño apart. In a mixing bowl, gently toss together diced avocado, diced mango, chopped red onion, finely minced jalapeño, fresh cilantro, and a generous squeeze of lime. Give it a taste—add a pinch of salt or an extra dash of lime if needed. Let the salsa sit for a few minutes so the flavors can mingle.

Step 4: Warm the Tortillas

For that soft, pillowy finish, quickly warm your corn or flour tortillas in a dry skillet over medium heat. Thirty seconds per side is just right—if you’re in a rush, a short zap in the microwave works too. Warm tortillas are key for folding your tacos without any breakage, and they taste so much better this way.

Step 5: Assemble and Serve

Now comes the fun part: assembling your Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño. Lay out your warm tortillas, pile on a generous portion of salmon, and spoon a vibrant heap of fruit salsa over the top. Add a dollop of sour cream or Greek yogurt if you like. Serve immediately—and get ready for a table full of happy faces!

How to Serve Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño

Garnishes

Dress up your tacos with a little extra flair—a sprinkling of fresh cilantro, a squeeze of lime, paper-thin radish slices for crunch, or a handful of shredded cabbage. For those who love extra heat, a few rings of fresh jalapeño on top are a game-changer. The finishing touches not only make the tacos pop visually but add even more layers of flavor and texture.

Side Dishes

When serving Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño, think light and fresh. Simple sides like Mexican street corn (elote), crunchy jicama slaw, or a quick black bean salad make the meal feel like a full-on fiesta. If you’re in the mood for something heartier, cilantro-lime rice or even sweet potato wedges complement the smoky salmon beautifully.

Creative Ways to Present

Take taco night up a notch by serving your tacos on a big platter with bowls of extra salsa, sliced avocados, lime wedges, and hot sauce on the side for a DIY taco bar. Or, cut each taco in half and stand them upright for easy party snacking. Don’t be afraid to layer in extra crunch with pickled onions or top with toasted pepitas for a truly show-stopping spread.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño, store the salmon and salsa separately in airtight containers in the fridge. The salmon will stay fresh for up to two days, while the salsa is best enjoyed within a day for peak flavor and texture.

Freezing

While the salsa doesn’t freeze well due to the fresh avocado and mango, you can freeze the BBQ salmon bites! Simply let the cooked salmon cool completely, place it in a freezer-safe bag or container, and freeze for up to one month. Thaw overnight in the refrigerator before reheating.

Reheating

To bring back that “just-cooked” crisp, reheat your salmon in a hot oven (about 375°F) for 5-7 minutes, or until heated through and slightly crispy again. Avoid microwaving, as it can make the fish a bit soggy. Warm tortillas as usual, assemble with fresh salsa, and enjoy!

FAQs

Can I use a different fish instead of salmon?

Absolutely! While salmon is super flavorful and holds up well, you can swap in another firm white fish like cod or mahi-mahi. Just keep an eye on the cook time, as thinner fillets may roast more quickly.

Is there a way to make this dish spicier or milder?

Definitely! For more heat, leave the seeds in your jalapeño or add a drizzle of your favorite hot sauce. Want it milder? Use only half a jalapeño or swap for sweet bell pepper to capture the color without the kick.

How far ahead can I make the salsa?

You can make the salsa up to four hours ahead—just cover tightly and refrigerate. The lime juice helps keep the avocado green and fresh, but for the best color and flavor, serve it the same day.

Are these tacos gluten-free?

Yes! Simply use corn tortillas and double-check your BBQ seasoning for hidden gluten. Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño are wonderfully adaptable for gluten-free diets.

What’s the best way to scale this recipe for a crowd?

This recipe doubles or triples easily. Roast salmon in batches or on multiple trays, and you can prep the avocado mango salsa in a larger bowl. Let everyone assemble their own tacos for a fun, interactive meal!

Final Thoughts

I can’t wait for you to discover just how simple and satisfying Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño can be. Whether you cook them for a lively gathering or savor a quiet night in, these tacos promise something bold, bright, and utterly delicious in every bite. Give them a try—you might just find yourself making them on repeat!

Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews

Author: admin
Total Time: 27 minutes
Yield: 4 servings (8 tacos) 1x
Diet: Non-Vegetarian

Print Recipe

Description

These Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño are a delightful fusion of flavors, featuring tender roasted salmon with a crispy exterior, topped with a zesty avocado mango salsa and a hint of heat from jalapeño. Perfect for a quick and tasty dinner!

Ingredients

Scale

For the Crispy Salmon:

1 pound skinless salmon fillets
2 tablespoons olive oil
1 tablespoon BBQ seasoning or dry rub
1/2 teaspoon smoked paprika
Salt and black pepper to taste

For the Avocado Mango Salsa:

1 ripe avocado, diced
1 ripe mango, diced
1/4 cup red onion, finely chopped
1 small jalapeño, finely chopped (seeds removed for less heat)
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice

For Serving:

8 small corn or flour tortillas
1/4 cup sour cream or Greek yogurt (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Prepare the salmon: Pat the salmon dry, cut into chunks, toss with olive oil, BBQ seasoning, smoked paprika, salt, and pepper. Roast for 10–12 minutes until crispy.
Make the salsa: Combine avocado, mango, red onion, jalapeño, cilantro, lime juice. Season to taste.
Warm tortillas: Heat tortillas until pliable.
Assemble tacos: Add crispy salmon to tortillas, top with salsa, and optional sour cream or yogurt. Serve.