Sweet & Spicy Salmon Tacos with Mango-Cucumber Salsa

in Cinco de Mayo, Cucumber, Lighter & Healthier, Mango, Mexican & TexMex, Quick & Easy, Salmon, Seafood, Tacos, Enchiladas & Quesadillas

Sweet & Spicy Salmon Tacos with Mango-Cucumber Salsa

There are 8 words – 8! – in that title so by the standards of internet food, you can be certain of one of two things: it’s either complete and utter garbage or it’s totally amazing.

And since we have eaten it 3 times in the last 2 weeks, I probably don’t have to convince you that it’s not complete and utter garbage. (I keep wanting to type ‘udder.’) ([giggle])

I don’t have the time or the budget to blow on complete and utter garbage.

Sweet & Spicy Salmon Tacos with Mango-Cucumber Salsa

This dish combines some of my favorite things: fruit + protein, Spicy Honey-Glazed Salmon, tortillas, and the last of the crumbled goat cheese I could bang out of the bowl. (Note to self: time to buy more goat cheese.)

(Note to your self: If you’ve never made the Spicy Honey-Glazed Salmon, you have to. Like, tonight. It’s the fastest, easiest clean-up recipe that might ever exist.)

Sweet & Spicy Salmon Tacos with Mango-Cucumber Salsa

Add a grilled pineapple margarita and take your plates to the back patio and you’ve got dinner perfection. Because as a native Texan, I know we only get 11 of these picture-perfect beautiful evenings a year before Mother Nature realizes she’s being too nice and fires up the broiler and unleashes the Hell-Hound Mosquitos.

Sweet & Spicy Salmon Tacos with Mango-Cucumber Salsa

Dry-rubbed salmon is broiled and then glazed with honey and lime before being topped with a fresh salsa and wrapped in a tortilla.


  • For the salmon:
  • 1/2 tsp garlic powder
  • 1 tsp chipotle chili powder (for much less heat, use standard chili powder)
  • 1/2 tsp cumin
  • 1/2 tsp paprika (I use smoked)
  • Generous pinch of salt
  • Several grinds black pepper
  • 2 Tbsp honey
  • 1 Tbsp lime juice
  • Olive oil or cooking spray
  • ~1.25 lb of skinless salmon filets
  • For the salsa:
  • 2 mangoes, peeled and cubed
  • 1 medium cucumber, seeds removed and diced
  • ~1/2 cup chopped red onion
  • 1 diced jalapeno (seeds removed for less heat)
  • Small handful of cilantro, chopped
  • Salt
  • For serving:
  • 1 lime, cut into wedges
  • Crumbled goat cheese
  • Small flour tortillas


  1. Preheat the broiler and move the top rack to ~4-5 inches below element.
  2. Mix dried ingredients in a small bowl.
  3. In another small bowl, mix honey and lime juice together (a 10-second trip through the microwave is helpful).
  4. Line a pan with foil and lightly brush with olive oil or cooking spray.
  5. Place salmon on foil and drizzle with olive oil.
  6. Sprinkle the spices over the top of the salmon, rubbing over the top and sides of the fish.
  7. Broil for 5 minutes, brush with half of the honey mixture, and broil 1 more minute.
  8. Brush with remaining honey mixture and broil 1 minute.
  9. While the fish is cooking, toss the diced mango, cucumber, red onion, jalapeno, cilantro, and a pinch of salt together in a bowl. Squeeze 1-2 lime wedges over top.
  10. Remove the fish from oven and let sit 5 minutes before flaking with a fork and assembling as tacos.
  11. Serve topped with a generous scoop of salsa, crumbled goat cheese, and additional lime wedges on the side.


Yields: ~8 tacos

Source: Confections of a Foodie Bride

Estimated time: 25 minutes

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