Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream

Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream


Made all on one sheet pan in just over 30 mins...vibrant and delicious!
  • 4 (4-6 ounce) salmon or white fish filets, cut into bite-size chunks
  • ¼ cup extra virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoon tajin or chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • kosher salt
  • 12 hard shell tacos
  • shredded lettuce/cabbage, for serving
  • 6 ounces cream cheese at room temperature
  • 1-2 tablespoons chopped pickled jalapeños
  • ¼ teaspoon garlic powder
  • sea salt
  • 1½ cups diced mango
  • 1 avocado cubed
  • 1-2 jalapeños seeded, if desired and chopped
  • ½ cup cilantro roughly, chopped
  • 1 tablespoon lime zest, plus ¼ cup lime juice
  • ⅓ cup salsa verde
  1. Preheat the oven to 450° F.
  2. On a baking sheet, toss the fish pieces with olive oil, honey, Tajin, paprika, garlic powder, onion powder, and a pinch of salt. Arrange in a single layer. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the fish aside.
  3. To make the jalapeño cream. Combine all ingredients in a bowl. Season with salt.
  4. To make the salsa. Combine all ingredients in a bowl.
  5. Spread the cream cheese on the bottom of your shells. Layer in the lettuce, fish, and salsa.

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