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Honey Chipotle Grilled Salmon Tacos with Mango Jalapeño Salsa

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These flavorful honey chipotle grilled salmon tacos feature a smoky-sweet glaze paired with a fresh, tangy mango jalapeño salsa, perfect for quick and impressive weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin on for best grilling
  • 2 tablespoons honey (preferably raw local honey)
  • 1 tablespoon chipotle powder or chipotle in adobo sauce (adjust heat to taste)
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime (freshly squeezed)
  • 1 ripe mango, diced (firm but juicy)
  • 1 jalapeño, finely chopped (seeded for milder heat)
  • ½ small red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 8 small corn or flour tortillas (warmed)
  • Optional: crumbled queso fresco or a dollop of sour cream
  • Extra lime wedges

Instructions

  1. Prepare the marinade by whisking together honey, olive oil, chipotle powder, smoked paprika, lime juice, salt, and pepper until smooth and slightly thick (approx. 5 minutes).
  2. Place salmon fillets in a shallow dish and pour marinade over them, coating each piece well. Cover and refrigerate for 15-20 minutes.
  3. Make the mango jalapeño salsa by combining diced mango, jalapeño, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Stir gently to mix without mashing the mango. Adjust salt or lime juice as needed (approx. 10 minutes).
  4. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan to prevent sticking (approx. 5 minutes).
  5. Grill the salmon skin-side down for about 4-5 minutes per side until it flakes easily and has grill marks. Avoid flipping too early to prevent tearing (approx. 10 minutes).
  6. Warm the tortillas on the grill for about 30 seconds per side until pliable and slightly charred.
  7. Assemble the tacos by flaking the salmon into large chunks and dividing evenly among tortillas. Top with mango jalapeño salsa, add queso fresco or sour cream if desired, and finish with a squeeze of lime.

Notes

Do not over-marinate the salmon to avoid the honey ‘cooking’ the fish and making it mushy. Use skin-on fillets to keep the fish moist and intact. Oil grill grates well to prevent sticking. Mango jalapeño salsa tastes better after a few hours in the fridge. Warm tortillas just before serving for best texture.

Nutrition

Keywords: salmon tacos, honey chipotle glaze, mango jalapeño salsa, grilled salmon, fish tacos, quick dinner, easy recipe, summer grilling

Find it online: https://milacook.com/honey-chipotle-grilled-salmon-tacos-recipe-easy-5-step-mango-jalape-n-o-salsa/