You’re going to LOVE these easy and delicious Sheet Pan Salmon Tacos with Mango Corn Salsa! Perfect for weeknight dinner with the family, these vibrant tacos are not only packed with flavor but super healthy. The salmon and the salsa are roasted together using just 1 sheet pan. It doesn’t get much simpler than that!
Sheet pan dinners are my all-time favorite, especially when it comes to tacos! The salmon and the mango corn salsa can both be prepared on the same sheet pan, making cleanup a breeze. The salmon is rubbed with sweet and smoky spices then baked with fresh citrus juice and orange slices. Making the mango corn salsa is so simple and you will be impressed by the fresh herbs and spices that pair perfectly with the salmon. All you need to garnish these tacos is a few slices of fresh avocado for a simple and delicious bite every time!
Ingredients for Sheet Pan Salmon Tacos with Mango Corn Salsa
Taco Tuesday just got a lot more fun! Making delicious, weeknight dinners can sometimes be impossible, especially if you have kids and errands to run. These sheet pan tacos are a great way to get the family together for dinner and take only 45 minutes to make from start to finish.
- brown sugar
- chili powder
- smoked paprika
- dried thyme
- corn on the cob or canned corn
- mango, fresh or frozen
- shallot – you can substitute with 1/2 a medium white or yellow onion.
- extra virgin olive oil
- salt and pepper to taste
- salmon filets – for best quality salmon, I recommend using sockeye, king or Coho.
- orange
- corn or flour tortillas – use whichever type of tortilla your prefer. I LOVE corn tortillas! They taste great with these tacos and compliment the corn fresh corn in the salsa.
- fresh basil
- fresh cilantro
Here’s what else you’ll need:
- large rimmed baking sheet
- 1 small mixing bowl and spoon
- spatula
- cast iron skillet (to heat up tortillas)
- tongs
- cutting board and knife
- measuring cups and spoon
How to Make Sheet Pan Salmon Tacos with Mango Corn Salsa
Making tacos can sometimes be overwhelming to prepare because there can be an abundance of toppings. Before you know it, your kitchen is a mess and you’ve used half the dishes in your cabinets. This recipe requires just 1 small mixing bowl and a large baking sheet. The tacos are composed of 2 simple components: salmon and mango corn salsa. The tacos are simple but SUPER flavorful.
- Make the spice rub.
- Combine corn, mango and shallots on the baking sheet with olive oil and 1 tbsp spice rub then roast.
- Prepare the salmon: Season with salt and pepper then rub the spice rub onto each filet. Squeeze orange juice over each filet.
- Remove salsa from oven and toss.
- Place salmon filets on top of orange slices then top with more orange slices. Bake until salmon is cooked to your liking.
- Warm corn tortillas while salmon is cooking.
- Toss the roasted salsa with basil and cilantro.
- Assemble the tacos!
More Taco Recipes
Please let me know how your Sheet Pan Salmon Tacos with Mango Corn Salsa turns out in the comments below! I can’t wait to hear from you.
Sheet Pan Salmon Tacos with Mango Corn Salsa
You're going to LOVE these easy and delicious Sheet Pan Salmon Tacos with Mango Corn Salsa! Perfect for weeknight dinner with the family, these vibrant tacos are not only packed with flavor but super healthy. The salmon and the salsa are roasted together using just 1 sheet pan. It doesn't get much simpler than that!
Preheat oven to 400°F. Make the spice rub by mixing together brown sugar, chili powder, smoked paprika and thyme in a small mixing bowl. Set aside.
Line a large, rimmed baking sheet with parchment paper. Add the corn, mango and shallots to the baking sheet with 1 tbsp olive oil and 1 tbsp of the spice rub. Pour the salsa onto half of the baking sheet then roast in the oven for 20 Minutes.
While the salsa is roasting, prepare the salmon. Season each filet with salt and pepper, then rub the remaining spice rub evenly onto each filet. Squeeze the juice from 1/2 of the orange over each salmon filet. Cut the remaining orange half into thin slices, then cut each slice into quarters.
When the salsa is done roasting, remove from the oven and use a spatula to toss. Add more oil if the salsa appears too dry.
Place the salmon filets on top of the orange slices then top the filets with the remaining orange slices. Bake in the oven for 10 Minutes for medium-rare salmon.
While the salmon is cooking, warm up your corn tortillas (optional): Heat a large cast iron skillet over medium-high heat. Place 2 to 3 tortillas in the skillet and cook for about 2 minutes per side until lightly browned. The tortillas should be soft, warm and bend easily. Set aside.
When the salmon is done cooking, remove the baking sheet from the oven. Add the basil and cilantro to the salsa and use a spatula to combine. Use a fork to shred the cooked salmon. Assemble your tacos as desired and top with avocado slices and your favorite sauces. Enjoy!
Ingredients
Directions
Preheat oven to 400°F. Make the spice rub by mixing together brown sugar, chili powder, smoked paprika and thyme in a small mixing bowl. Set aside.
Line a large, rimmed baking sheet with parchment paper. Add the corn, mango and shallots to the baking sheet with 1 tbsp olive oil and 1 tbsp of the spice rub. Pour the salsa onto half of the baking sheet then roast in the oven for 20 Minutes.
While the salsa is roasting, prepare the salmon. Season each filet with salt and pepper, then rub the remaining spice rub evenly onto each filet. Squeeze the juice from 1/2 of the orange over each salmon filet. Cut the remaining orange half into thin slices, then cut each slice into quarters.
When the salsa is done roasting, remove from the oven and use a spatula to toss. Add more oil if the salsa appears too dry.
Place the salmon filets on top of the orange slices then top the filets with the remaining orange slices. Bake in the oven for 10 Minutes for medium-rare salmon.
While the salmon is cooking, warm up your corn tortillas (optional): Heat a large cast iron skillet over medium-high heat. Place 2 to 3 tortillas in the skillet and cook for about 2 minutes per side until lightly browned. The tortillas should be soft, warm and bend easily. Set aside.
When the salmon is done cooking, remove the baking sheet from the oven. Add the basil and cilantro to the salsa and use a spatula to combine. Use a fork to shred the cooked salmon. Assemble your tacos as desired and top with avocado slices and your favorite sauces. Enjoy!
Notes
RECOMMENDATIONS: For best quality salmon, I recommend using sockeye, king or Coho.
SUBSTITUTIONS: You can substitute a shallot with 1/2 a medium white or yellow onion.
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