Print

Oven Baked Chili Lime Salmon Tacos With Mango Salsa and Cilantro Avocado Sauce

Oven baked chili lime salmon fish tacos topped with refreshing mango salsa and savory cilantro avocado sauce. So yum. A perfect healthy weeknight dinner!

Ingredients

Scale
  • 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

Mango salsa:

  • 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

 

Instructions

  1. 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.*
  2. Prepare the mango salsa. Toss all ingredients in a bowl and combine.
  3. Make the yummy cilantro avocado sauce. Add all ingredients to a blender and combine until smooth.
  4. 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!

Notes

  • 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.

Keywords: paleo, tacos, fish tacos, salmon tacos, chili lime tacos, mango salsa, chili lime salmon

Find it online: https://sproutingzen.com/oven-baked-chili-lime-salmon-fish-tacos-mango-salsa-recipe/

Scroll To Top