Spice-Crusted Salmon Tacos with Mango Chutney and Lime Crema

These spice-crusted salmon tacos are a flavor explosion in every bite. Oven-baked salmon rubbed with a Mexican spice blend gets flaky and tender, then loaded into warm flour tortillas. Top with sweet mango chutney, a creamy coleslaw, crispy fried onions and a tangy lime crema for a taco night that feels special but comes together quickly.

Perfect for busy weeknights, this recipe requires just 5 minutes of prep and bakes to perfection. The combination of textures and flavors-from the crunchy slaw to the rich salmon and sweet chutney-will have everyone asking for seconds.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 ounce Mango ChutneyView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Wash and dry all produce. Quarter the lime.
2. Drizzle the oven-ready tray with oil. Pat the salmon dry with paper towels and place it skin-side down on the tray. Rub the salmon all over with oil; season with salt, pepper and half the Mexican Spice Blend (use all the spice blend for 4 servings). Bake on the top rack until the salmon is cooked through, 12-15 minutes. (For 4 servings, divide ingredients between two trays and place them side by side.)
3. Meanwhile, in a medium bowl, mix together the mayonnaise, half the vinegar, ½ teaspoon sugar, salt and pepper (for 4 servings, use all the vinegar and 1 teaspoon sugar). Add the coleslaw mix and toss until evenly coated.
4. When the salmon has about 5 minutes remaining, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
5. In a small bowl, mix together the sour cream and juice from half the lime. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.
6. Using a fork, flake the salmon into pieces. Divide the tortillas among plates and fill with the salmon. Top with mango chutney, the creamy slaw, crispy fried onions and the lime crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

Can I make the slaw ahead of time?

Absolutely! The creamy slaw can be prepared up to a day in advance and stored in the refrigerator.

What can I use instead of mango chutney?

You can substitute with a fruit salsa or a sweet chili sauce for a different flavor profile.