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Oven baked chili lime salmon fish tacos with a fresh mango salsa and a cilantro avocado sauce on top!
These salmon fish tacos are deeeelicious!
And the best part is, they're soooo easy to make.
My husband keeps requesting these on repeat and that can only mean one thing - they're yummm!
how to make oven baked chili lime salmon fish tacos (meal prep tips):
This recipe comes together in three separate parts (well, four if you're making your own paleo tortillas like I do but if you're using store-bought then it's only three parts).
TIME SAVING TIP: Preheat the oven to 475F before doing anything else so that the oven can be heating up while you marinate the salmon and prep the salsa.
Marinate the salmon. Place fillets (with skin side down) on a glass baking dish or a baking pan lined with parchment paper. Add all the powdered spices, the lemon juice, and olive oil and give it all a nice rub, front and back. Let sit in this marinade for 10 minutes. Then pop it in the oven for 8 to 10 minutes. (For more information on how to cook salmon properly continue reading below.)
While salmon is marinating/cooking in the oven, prep the salsa by chopping up all the ingredients and tossing them in a bowl. That's it.
Make the cilantro avocado sauce by blending all ingredients until smooth. Voila!
Finally, fill the taco shells with a little bit of the chili lime salmon and fresh mango salsa and top with cilantro avocado sauce - DINNER'S SERVED!
MEAL PREPPING TIPS:
- You can make the cilantro avocado sauce before hand and store in an airtight container in the fridge for up to 3 days. Or you can freeze it until ready to use.
- You can make the chili lime salmon ahead of time and store in an airtight container in the fridge for 3 days or freeze cooked salmon until ready to use. As per the FDA, you can freeze cooked salmon for 4 to 6 months.
- I recommend making the mango salsa the day of for maximum freshness but as a time saving tip, you can have all of the ingredients chopped up ahead of time and stored in separate containers. Add lime juice the day of.
Homemade paleo tortillas vs store bought
This is a taco recipe so you're going to need some taco shells or tortillas to make this work. I haven't been able to find a store-bought taco shell or paleo tortilla that checks off all of the health boxes for me.
Most store-bought brands either contain some sort of inflammatory oil, which my family likes to avoid, or isn't organic, which we try to stick to most of the time.
For that reason, I prefer to make my own homemade paleo tortillas that work perfectly as taco shells. I make my paleo tortillas out of cassava flour. You can find that recipe here.
Of course, feel free to use your favorite store-bought brand of taco shells or tortillas if those work for you! If making tortillas from scratch, I like to make them ahead of time and freeze them until ready to use. They freeze great!
how to properly cook salmon in the oven:
Salmon can be a little tricky to cook with. On the one hand, if you overcook salmon it gets really dry and does not taste that good. On the other hand, if you under cook salmon you potentially put yourself at risk of getting sick from viral or bacterial contamination.
I always like to err on the side of caution so I make sure my salmon is cooked thoroughly but try to avoid it from getting too dry.
The FDA recommends cooking salmon to an internal temperature of 145F. You can use a handy kitchen thermometer like this one, insert it to the thickest part of the fish and make sure it hits that temperature for safety.
In this recipe, I give a range of 8 to 10 minutes because every oven is different. I recommend you keep an eye on your salmon, especially the first time you make this recipe until you learn what is the best length of time for you.
Want to see more healthy dinner recipes?
Oven baked chili lime salmon fish tacos topped with refreshing mango salsa and savory cilantro avocado sauce. So yum. A perfect healthy weeknight dinner!
- 8–10 paleo taco shells or soft tortillas – I make ours from scratch using cassava flour. You can see that recipe here.
- 2 wild-caught salmon fillets
- the juice of one lime
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon himalayan salt
- 2 fresh garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups frozen (thawed) mango or 1 small fresh mango, cubed
- 1/2 of a red onion, diced
- 1/4 cup jarred jalapenos, chopped
- 2 garlic cloves, minced
- the juice of 1 -2 limes
- 1 loose cup (or a handful) of fresh cilantro, finely chopped
Cilantro Avocado Sauce:
- 1 cup fresh cilantro (around 30g)
- 2 garlic cloves
- 1 cup light coconut milk from a can (mixed well)
- 1/2 teaspoon himalayan salt
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1/2 of a small hass avocado
- Cook the salmon fillets: Preheat oven to 475F. Place salmon fillets with the skin facing down on a glass baking dish (or a baking sheet lined with parchment paper). Season fillets with the spices, lime juice and olive oil making sure to rub the seasoning liberally on the front and back of the fillets. Let sit for 10 minutes in the marinade and then pop in the oven for 8 to 10 minutes. Once salmon is ready, I like to shred it right in the baking dish using a fork and knife. Read notes below and in blog post about cooking salmon.*
- Prepare the mango salsa. Toss all ingredients in a bowl and combine.
- Make the yummy cilantro avocado sauce. Add all ingredients to a blender and combine until smooth.
- Assemble the tacos. Add a little bit of shredded salmon, mango salsa, and top with the creamy dreamy cilantro avocado sauce. So yum and refreshing! Enjoy!
- Overcooked salmon tastes really dry. You’ll know it’s ready when the color changes from translucent to a bright pink. The FDA recommends cooking salmon to an internal temperature of 145F to prevent illness. You can use a cheap cooking thermometer like this one if you want to be extra safe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Keywords: paleo, tacos, fish tacos, salmon tacos, chili lime tacos, mango salsa, chili lime salmon