Name: Spicy Chili Lime Salmon Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 16 oz salmon* (skin removed, cut into 4 pieces); 2 tablespoons olive oil; 2 limes (1 zested and juiced, and 1 cut into wedges); 2 jalapeños (seeded (or not) and minced); 1/2 teaspoon coarse salt; 2 cups chopped mango (if using frozen, thaw it first); Pico de Gallo; 1 head butter lettuce (leaves separated); 8 to 12 corn or flour tortillas (store-bought or homemade ); 1 avocado (pitted, peeled, and sliced)

Recipe

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One of those never-fail epic recipes, these mildly spicy salmon tacos are the thing to make on Taco Tuesday!

A little or a lot of spicy salmon tacos is what’s on the Taco Tuesday menu today! They taste great, turn out fabulous every time I make them, and it’s a family favorite.

salmon tacos with mango salsa on a plate

Healthy Salmon Tacos

When you want tacos but want to keep the meal healthy, these salmon tacos are baked to perfection and provide lots of nutrition.

Unlike battered fish tacos, the salmon is baked in the oven just long enough to yield perfectly flaky salmon filled with flavor from the chili lime seasoning.

Rich in omega-3, lots of protein, and healthy fats, salmon is a great choice for making healthy fish tacos at home. I love pairing these healthy tacos with my homemade Skinny Margarita or my famous Spicy Skinny Margarita!

Ingredients

Fresh or frozen salmon, fillets or a large piece, with or without skin; that’s up to you! The other ingredients that make these spicy tacos so fresh and delish are limes, jalapeños, pico de gallo, and mango to balance out the spicy.

salmon tacos on a tray with lettuce and mango salsa

How to Bake Chili Lime Salmon for Tacos

Making these tacos in the oven is so easy! The best part is that during the 13 to 15 minutes the salmon is cooking in the oven at 350F, you can make the pico de gallo super fresh and fast. Then, chop the salmon roughly, assemble the tacos, and enjoy!

How Spicy Are These Salmon Tacos?

These salmon tacos are in the medium spice level since the heat comes from the finely chopped, roasted jalapeño pieces. Roasting the jalapeños caramelizes their spice and the end result is much different and even more delicious than raw.

Serving Salmon Tacos

What can make these tacos even better? Adding my easy guacamole on top, some canned salsa, and sipping a Classic Margarita, of course!

Looking for taco dishes like this one that are perfect for any occasion? Find 51 additional dishes in my Taco Tuesday Cookbook!

Spicy Chili Lime Salmon Tacos

Servings: 4

Prep Time: 10

Cook Time: 15

Total Time: 25

One of those never-fail epic recipes, these mildly spicy salmon tacos are the thing to make on Taco Tuesday!

5 from 25 votes

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Watch how it’s made:

Ingredients

16 oz salmon*, skin removed, cut into 4 pieces
2 tablespoons olive oil
2 limes, 1 zested and juiced, and 1 cut into wedges
2 jalapeños, seeded (or not) and minced
½ teaspoon coarse salt
2 cups chopped mango, if using frozen, thaw it first
Pico de Gallo
1 head butter lettuce, leaves separated
8 to 12 corn or flour tortillas, store-bought or homemade
1 avocado, pitted, peeled, and sliced

Instructions

Prep:

Preheat the oven to 350F (180C) and line a baking sheet with parchment paper.
Place the salmon pieces on the preheated baking sheet. Drizzle with olive oil and the zest and juice of 1 lime. Sprinkle as much jalapeño over the fish as desired for your preferred heat level, and then sprinkle with the coarse salt as well.

Bake:

Bake for 10 to 13 minutes, depending on the thickness of the salmon until it flakes easily with a fork. Transfer the salmon to a plate and give it a rough chop into smaller pieces.

Assemble:

While the salmon cooks, combine the chopped mango and pico de gallo in a medium bowl.
To assemble the tacos, place a butter lettuce leaf on each tortilla and top with some salmon, mango pico de gallo, and avocado slices. Serve with additional lime wedges.