Quick Roasted Fish Tacos

Quick Roasted Fish Tacos

Oven Roasted Fish Tacos with Mango-Avocado Salsa

by LaDonna Gunderson from www.ladonnarose.com

These delicious and easy fish tacos are a big part of our summer rotation! You’ll love how quickly they go together!


Prep Time: 15 minutes Total Time: 30 minutes Yields: servings for 4 Ingredients
  • 4 (4-ounce) wild salmon fillets, skin and pin bones removed. Slice into strips


For the Mango-Avocado Salsa
  • 1 ripe mango, peeled and diced
  • ½ cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup red onion, minced
  • 2 teaspoons jalapeño seeded, minced
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • juice of one lime
  • 1 ripe avocado, pitted, peeled, thinly sliced
  • 3 tablespoons fresh cilantro, chopped
For the Creamy Jalapeno Sauce
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 teaspoons sugar
  • 2 teaspoons jalapeño seeded, minced
  • 1 teaspoon lime juice
  • ¼ cup lime juice
  • ¼ cup all purpose flour
  • ⅓ cup yellow cornmeal
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne
  • 8 (7-inch) corn tortillas
  • 3 cups cabbage, shredded


Mango-Avocado Salsa Combine the mango, tomatoes, cucumber, onion, jalapeño, sugar, salt, cumin and lime juice in a large bowl. Let stand 10-15 minutes to blend flavors. Before serving, gently stir in avocado and cilantro.

Creamy jalapeno Sauce Stir all ingredients together in a small bowl and adjust seasonings to taste. Let stand a few minutes to allow flavors to blend. Keep chilled until ready to serve.

Preheat the oven to 425°F (with racks on the top and bottom levels)

Instructions Marinate the salmon fillets in lime juice for 5 minutes. Place 2 baking sheets in oven, one on each rack and preheat 5 minutes. Combine flour, cornmeal and seasonings in a shallow dish. Coat fillets on both sides. Carefully remove the top pan from the oven and spray with nonstick spray. Place fillets on pan and bake for 5 minutes. Spray both sides of tortillas with nonstick spray. Oven-toast tortillas on the second baking sheet after turning the fillets over. Toast tortillas 2 to 3 minutes. Remove fillets and tortillas from the oven. To make tacos, fill tortillas with shredded cabbage, fish and mango salsa. Drizzle with jalapeño mayonnaise. Serve right away.

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