Spice-Crusted Salmon Tacos with Mango Chutney and Lime Crema

These salmon tacos are packed with bold Tex-Mex flavors and come together in no time. Oven-baked salmon gets a spicy crust, then is flaked and loaded into warm tortillas. Top with sweet mango chutney, a creamy slaw and a tangy lime crema for a restaurant-quality meal at home.

Perfect for busy weeknights, this recipe requires minimal prep and delivers maximum flavor. The combination of spicy salmon, cool slaw and sweet chutney is irresistible. Serve with extra lime wedges for a bright finish.

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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

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

Recipe Tips

FAQ

Can I use a different fish?

Yes, firm white fish like cod or halibut works well. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat salmon gently.

Can I make this dairy-free?

Use dairy-free sour cream and mayonnaise alternatives. The rest of the recipe is naturally dairy-free.