Ever since I made this coffee-rubbed salmon during Whole30 a few years ago, I have been hooked. This year, I was craving it again – just this time with a real tortilla 😂 I love to make salmon into tacos because after it bakes (in just about 10 minutes) you can flake it into pieces and stuff into tortillas. The coffee and spice dry rub is something you can use for all different purposes. It would be fantastic on chicken, shrimp or steak even!
This mango salsa couldn’t be easier to whip up – just five ingredients!! I learned this awesome trick to julienne the mango strips from one of my favorite food bloggers/cookbook authors/food stylists, Amanda Frederickson, and can’t get over how beautiful it makes the salsa topping.
For bonus points, give your tortillas a little char if you have a gas burner. It adds SO much extra flavor and nothing beats a warm tortilla! I prefer flour, that is unless I’m eating it freshhhh like I did in Mexico, but use either corn or flour here.
Coffee-Rubbed Salmon Tacos with Mango Salsa
Difficulty: Easy4
servings25
minutesIngredients
1/4 small red onion
2 pounds salmon, preferably center cut
1 tablespoon olive oil
8 six-inch flour or corn tortillas
1 large ripe mango
1/4 cup packed cilantro leaves, plus more for garnish
2 large limes
1/2 cup sour cream or Greek yogurt
kosher salt and freshly ground black pepper
- Coffee Dry Rub
1.5 teaspoons ground coffee
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon ground cinnamon
pinch cayenne pepper, optional
Directions
- Preheat oven to 425 degrees F. Line a sheet tray with aluminum foil.
- Fill a small bowl with ice water. Slice the red onion into 1/4” strips and place into water.
- Place salmon on the aluminum foil lined sheet tray and blot dry with a paper towel. Brush with olive oil. Generously season with dry rub. Bake at 425 degrees for 8-10 minutes until it flakes easily with a fork. (In general, cook salmon for 4 to 6 minutes per half-inch thickness.)
- Meanwhile, make the mango salsa. Cut the mango into two halves and remove the skin. Cut each half vertically into thin strips, then flip each strip on its side and julienne diagonally into thin matchsticks. Chop the cilantro. Remove the red onion from the ice cold water and pat dry. Dice. Combine the mango, cilantro and red onion in a medium bowl. Zest one lime first, then juice it into the bowl. Season with 1/2 teaspoon kosher salt and freshly ground black pepper. Stir together and set aside.
- In a small bowl, mix sour cream with the juice of the second lime or enough water until it’s thin enough to drizzle. Set aside.
- To warm the tortillas, turn a gas burner on medium-low heat or let a heavy skillet get very hot over medium-low heat. Place a tortilla on the flame or skillet and let char for 30 seconds to 1 minute on each side. Repeat with the remaining tortillas and wrap in a clean kitchen towel as you go to keep them warm until serving.
- Once salmon is done, flake it into large pieces with a fork. Serve on a warmed tortilla and top with mango salsa, sour cream and cilantro leaves for garnish.
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