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Salmon Tacos with Mango Pico de Gallo

So I know you’ve seen a couple of salmon taco recipes here and there but I assure you none of them will amount the levels of FLAVORS in this one. Let’s get into it….

Salmon is one of my go-to proteins especially since it's very beneficial with a ton of vitamin and minerals and super easy to cook. It is recommended to eat salmon at least two - three times a week, I try to have it at least twice a week at our house usually bake or grilled. This week I went ahead and spiced up Taco Tuesday with a homemade salmon taco alongside mango pico de Gallo and cotija cheese and let me tell you no one complained.

I began by cutting up my salmon fillets into 1-inch cubes, I then seasoned them with cumin, paprika, garlic powder, chipotle powder, salt, black pepper, and juice of 1 lime. I allowed it to marinate for at least 30 minutes before I grilled it stovetop. Using taco seasoning or even cajun seasoning is a great way to save some cash if you don't have all of these spices in your pantry. Cooking is about eating home cooked meals while also saving some money.

The add-ons were my favorite part since it was so easy to put together and very flavorful. In a large bowl I went ahead and added freshly diced mangos (skip the can stuff there's nothing like fresh mangos), fresh Roma tomatoes (feel free to use cherry tomatoes you'll love those just as much), and of course, you can't make pico without cilantro and onions. I've always wondered why some people say cilantro tastes like soap, it's a staple in Mexican cuisine and I mean come Onnnnn let's be real.

When it comes to the jalapeños most people are instantly intimidated by the heat and the truth is the jalapeño itself is not spicy its the seeds inside that raise the heat level from 1 to 100000xxxx so stay away from those seeds if you dislike heat and just want the mild jalapeño flavors in your pico. Also, if mango is not your favorite fruit feel free to keep it out or replace it with pineapple, strawberries trust me I've seen it all.

Lastly, the garnish toppings. In this recipe, I added fresh cotija cheese, cream Mexican aka sour cream, and jalapeño slices for aesthetics. again these are the garnishes I used and felt gave the perfect balance to the salmon and the pico de Gallo but you can go ahead and switch it up to your liking.


1 lbs salmon cubed

1/2 tbsp cumin

1/2 tsp paprika

1/2 tsp chipotle powder

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Juice 1 lime

2 tbsp olive oil

Mango pico de gallo

1 medium mago cubed

1 medium red onion cubed

1 jalapeño

1 Roma tomato cubed

1/2 cup cilantro

1 lime

1-2 tbsp extra virgin olive oil

1 tsp Salt

1/2 tsp Black pepper

Corn tortillas

Mexican crema

Queso fresco or cotija

*optional: Red cabbage

1 cup cabbage, 2 tbsp white wine vinegar, 1 tsp salt

Watch me make it below.

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