Zesty Salmon Tacos

Admittedly, sometimes when I want to meal prep...I really don’t want to.

For someone who thinks about food most of the time (for fun, for cooking, for every social plan I make), I don’t always want to think about what I’m going to eat. I don’t want a long grocery list. I don’t want to spend a whole hour prepping. I just want something that feels good and fresh and doesn’t take much effort.

That’s where these Zesty Salmon Tacos come in. They're one of those recipes I keep in rotation not because they’re flashy, but because they’re dependable. Easy. Delicious. They’re the kind of meal I can throw together on a Sunday or a weeknight without fuss, and still feel excited to eat again the next day.

You cube up some salmon, toss it in taco seasoning, throw it quickly in the oven (or air fryer!), and then layer it in warm corn tortillas with juicy mango salsa and a cool mint yogurt sauce that I could honestly eat by the spoonful. It’s a little spicy, a little sweet, super fresh, and just feels like something you’d want to eat sitting outside in the sun.

I like to think of it as the ideal low-effort, high-reward dinner, especially when mangoes are back in season and taste like actual fruit (not disappointment). Even better? Everything keeps well if you store the parts separately, so it’s an easy grab-and-assemble lunch or dinner for a few days.

If you’re tired, busy, or just over the idea of meal planning, I get it. These tacos get it too.

ZESTY SALMON TACOS:

Ingredients:

Salmon:

• 1 lb salmon, skin removed and cut into cubes

• 1 tbsp olive oil

• 2 tbsp taco seasoning (my favorite is from Siete!)

• Pinch of salt

Mango salsa:

• 1 ripe mango, diced

• ¼ small red onion, finely chopped

• Juice of ½ lime

• Small handful cilantro, chopped

• 1 small jalapeño, finely chopped

• Salt, to taste

Mint yogurt sauce:

• ½ cup plain Greek yogurt

• Juice of ½ a lime

• 1 tbsp chopped fresh mint

• 1 garlic clove, minced

• Pinch of salt

To serve:

• Corn tortillas (I usually do ~3 per person)

• Extra wedges

• Avocado (optional)

Preparation:

1. Preheat the oven or air fryer to 400°F.

2. Toss the cubed salmon with olive oil, taco seasoning, and a pinch of salt. Spread it out on a baking sheet lined with parchment and roast for about 10–12 minutes, until cooked through and slightly crisp at the edges.

3. While the salmon cooks, make the salsa. Stir together the mango, red onion, lime juice, cilantro, jalapeño, and salt. Taste and adjust if needed.

4. Mix the yogurt sauce. Combine the yogurt, mint, lime juice, garlic, and salt in a small bowl.

5. Warm your tortillas. I usually toast mine in a dry pan for ~20 seconds per side until soft and a little charred.

6. Assemble your tacos. Add a spoonful of mint yogurt sauce to the tortilla, then add salmon and mango salsa.

Notes:

• Be generous with the lime juice: it really helps brighten the spices and bring all the flavors to life.

• If I have a little extra time, I like to whip up my favorite homemade guacamole: avocado mashed with lime juice, salt, pepper, fresh cilantro, and a touch of finely chopped jalapeño for a gentle kick.

• If you're packing these for meal prep, just store the components separately and assemble when you’re ready to eat.