Salmon Tacos with Mango Salsa

Chipotle Salmon Tacos with Mango Salsa

(2 servings | 6 tacos)


Chipotle Lime Crema:

  • ¾ cup sour cream
  • ¾ tsp chipotle chili powder
  • 4 Tbsp fresh lime juice

Mango Salsa:

  • 1 large mango, diced
  • 1 large avocado, diced
  • ¼ of a red onion, finely chopped
  • 2 Tbsp cilantro, chopped
  • 1-2 limes, juiced (depending on how tangy you want it)

Chipotle Salmon:

  • 1 lb salmon fillet(s), without skin
  • 1 tsp chili powder
  • ½ tsp chipotle chili powder
  • ½ tsp paprika
  • 1 tsp cumin
  • Salt, as needed
  • 1 lime, sliced to squeeze

For Serving:

  • 6 corn tortillas (taco-sized)
  • Cabbage (green or purple), thinly sliced
  • Lime wedges (optional)
  • Cilantro, chopped (optional garnish)


To Make the Chipotle Lime Crema:

Whisk the crema ingredients together until smooth and keep it chilled in the fridge until you're ready to eat.

To Make the Mango Salsa:

Mix the salsa ingredients together in a bowl and place it in the fridge while you prepare the salmon.

To Make the Chipotle Salmon:

Preheat your oven to 400 degrees F and spray a baking dish with nonstick cooking spray.

Then mix the chili powder, chipotle powder, paprika, cumin, and salt together in a bowl and season both sides of your salmon fillets.

Place your fillets in the dish and bake for 10-11 minutes.

Once done, squeeze the juice of one lime over your salmon and flake them apart with a fork.

To Finish + Serve:

Layer your corn tortillas with salmon, chipotle lime crema, cabbage, and mango salsa. Serve with extra lime and cilantro.

Brianna Pastrana
Silverado senior guest experiences manager & Le Cordon Bleu trained chef

Silverado Recipe Hack!

For the seasoning, you can use whichever spices are available in your pantry! Chipotle powder can add a smokiness. Ancho chile powder to add some heat. Oregano for an earthy flavor.

Entertaining Tip!

Also pairs well with our Sauvignon Blanc Margarita wine cocktail!

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