These Chipotle Salmon Tacos are smoky, slightly spicy, and loaded with avocado mango salsa, crunchy cabbage, and a creamy chipotle crema. Even better, they come together in about 20 minutes, making them perfect for an easy weeknight taco situation. If salmon is your thing (same), you'll also want to check out my Crispy Salmon Burrito Bowls and my Blackened Salmon with Avocado Cucumber Salsa for more weeknight-worthy salmon dinners. And if you're going all in on taco night with a crowd, my Grilled Mahi Mahi Fish Tacos are always a hit alongside these.
Chipotle Salmon Tacos at a Glance
- 🕒 Total Time: 18 minutes
- 👪 Servings: 4 people
- 🍝 Cuisine Type: Mexican-Inspired
- 🧂 Flavor Profile: Smoky, slightly spicy salmon with cool avocado mango salsa, crunchy cabbage, fresh lime, and creamy chipotle crema.
- 📖 Dietary Info: Contains fish and dairy; may contain gluten depending on the tortillas and chipotles in adobo used.
- 📦 Storage Notes: Store leftover salmon and toppings separately in airtight containers in the refrigerator for up to 2 days. Assemble the tacos just before serving.
- ⭐ Why You'll Love It: These Chipotle Salmon Tacos come together in under 20 minutes with smoky salmon, a fresh avocado mango salsa, crunchy cabbage, and chipotle crema. They're fast enough for a weeknight but loaded with enough flavor for taco night with friends.
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Why I Love This Recipe
A few weekends back, we headed up the coast to Santa Barbara for a little weekend beach vacay with some friends. Little did they know I'd insist on eating my way through the city and sampling every taco it had to offer. Tacos for breakfast, lunch + dinner—absolutely! If you're game for some tacos for a second breakfast or dessert—you get me. We're basically destined to be best friends.
If it were socially acceptable to only eat tacos for the rest of my life, then there's no question that these Chipotle Salmon Tacos would be a daily occurrence. Dusted with chipotle powder and cooked until perfectly done, they absolutely have a slight kick to them. But once the salmon is broken into big chunks and paired with crunchy cabbage, creamy avocado mango salsa, and chipotle crema, it's basically the definition of perfection!! Chipotle Salmon Tacos for everyone! Salmon makes for a great quick dinner, and you should definitely also check out my Spiced Salmon Burgers for more inspiration.
Oh, and a quick note about the avocado mango salsa—it's perfection and tastes great on Perfect Shrimp Tacos too! You might have some leftovers, so feel free to scoop it up with chips or throw it on top of some rice for a rice bowl. And if you can't find mango, pineapple makes an excellent substitution!
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Ingredients
Substitutions & Swaps
🐟 Salmon
- Mahi-Mahi - A firm fish that holds up well to high-heat cooking and works nicely with the smoky chipotle seasoning.
- Halibut - Another firm, mild fish that pairs well with the chipotle, lime, and fresh toppings.
- Shrimp - A quick-cooking alternative that works especially well with the avocado mango salsa.
🌶️ Chipotle Chile Powder
- Smoked Paprika + Cayenne - Combine smoked paprika with a small pinch of cayenne for a similar combination of smokiness and heat.
- Ancho Chile Powder - A milder option with an earthy chile flavor. It won't be quite as smoky as chipotle chile powder.
🌮 Corn Tortillas
- Flour Tortillas - Use small flour tortillas if you prefer them to corn. Warm or lightly char them before assembling the tacos.
🥭 Mango
- Fresh Pineapple - The go-to substitute when mango isn't available. Dice it and combine with the avocado and cilantro just as you would the mango.
🥑 Sour Cream
- Mexican Crema - A slightly thinner alternative that works especially well for drizzling over the finished tacos.
- Full-Fat Greek Yogurt - A tangier substitute that can be mixed with the chipotle adobo liquid in place of sour cream.
How to Make Chipotle Salmon Tacos
Step 1: Rub each piece of salmon with 1 teaspoon of the olive oil and dust with the chipotle powder. Let stand for 5 minutes.
Step 2: Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3-4 minutes per side. Squeeze fresh lime juice over the cooked salmon.
Step 3: While the salmon is cooking, combine the diced avocado, mango, and cilantro in a small bowl and toss to combine. Season with salt, pepper, and lime juice.
Step 4: Combine some of the sour cream and a few teaspoons of the liquid from the chipotles in adobo in a bowl and whisk to combine for a spicy crema. Char the tortillas until slightly darkened.
Step 5: Gently break each piece of salmon into large chunks and evenly distribute in the tortillas on top of a little bit of shredded cabbage. Add equal amounts of the salsa and serve as needed with the chipotle crema drizzled on top.
🐟🌮🥭 Tips & Tricks for the Best Chipotle Salmon Tacos
Smoky chipotle salmon, fresh avocado mango salsa, and creamy chipotle crema make these tacos an easy weeknight win.
- Pat the salmon dry before seasoning. Removing excess surface moisture helps the salmon brown nicely when it hits the hot grill pan.
- Give the salmon the full 5-minute rest after seasoning. This gives you time to heat the grill pan while the salmon sits with the olive oil and chipotle powder.
- Get the grill pan hot before adding the salmon. Cook it over high heat for about 3 to 4 minutes per side, until nicely browned and just cooked through.
- Don't break the salmon apart until you're ready to assemble. Keep it in large chunks rather than finely flaking it so you get substantial pieces of salmon in every taco.
- Taste the chipotle crema as you make it. Start with a little of the adobo liquid and add more depending on how spicy you want the finished crema.
- Char the tortillas before assembling. A little color gives them more flavor and warms them up before you pile on the salmon and toppings.
- Make the avocado mango salsa while the salmon cooks. It comes together quickly and keeps the entire recipe moving so dinner really can be on the table in about 20 minutes.
- If you don't have a grill, or want to do the salmon in the oven. Preheat the oven to 350 degrees F and cook for 15-20 minutes, until cooked through.
Chipotle Salmon Tacos FAQs
How spicy are Chipotle Salmon Tacos?
They have a noticeable kick from the chipotle chile powder on the salmon and the chipotles in adobo used in the crema, but the avocado mango salsa, cabbage, and sour cream help balance the heat. You can use less adobo liquid in the crema if you prefer milder tacos.
How do I know when the salmon is done?
Cook the salmon over high heat for about 3 to 4 minutes per side, until it's nicely browned and just cooked through. Once cooked, squeeze fresh lime juice over the salmon before breaking it into large chunks for the tacos.
Can I use a different fish for Chipotle Salmon Tacos?
Yes. Mahi-mahi or halibut would work well in place of salmon. Shrimp is another great option and pairs especially well with the avocado mango salsa.
What can I substitute for mango in the avocado mango salsa?
Fresh pineapple is a great substitute for mango. Dice it and combine it with the avocado and cilantro, then season with salt, pepper, and lime juice.
Can I make Chipotle Salmon Tacos ahead of time?
You can prep some of the components ahead, but these tacos are best assembled fresh. Make the chipotle crema in advance and refrigerate it, then cook the salmon and prepare the avocado mango salsa closer to serving time.
What's the best way to store leftover Chipotle Salmon Tacos?
Store the cooked salmon and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently and warm or char fresh tortillas before assembling the tacos.
Chipotle Salmon Tacos
Ingredients
For the Salmon
- 1-2 teaspoons chipotle chile powder
- 1 pound skinless salmon fillet cut into 4 pieces
- 2 teaspoons olive oil
- 8 corn tortillas
- Salt
- Lime wedges
For the Avocado Mango Salsa
- 2 avocados diced
- 1 mango diced
- 2 tablespoons chopped cilantro
- Fresh lime juice and extra limes for garnish
Toppings
- Shredded red cabbage
- Chipotles in adobo
- ½ cup Sour Cream
Instructions
- Rub each piece of salmon with 1 teaspoon of the olive oil and dust with the chipotle powder. Let stand for 5 minutes.
- Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3-4 minutes per side. Squeeze fresh lime juice over the cooked salmon.
- While the salmon is cooking, combine the diced avocado, mango, and cilantro in a small bowl and toss to combine. Season with salt, pepper, and lime juice.
- Combine some of the sour cream and a few teaspoons of the liquid from the chipotles in adobo in a bowl, and whisk to combine for a spicy crema. Char the tortillas until slightly darkened.
- Gently break each piece of salmon into large chunks and evenly distribute in the tortillas on top of a little bit of shredded cabbage. Add equal amounts of the salsa and serve as needed with the chipotle crema drizzled on top.
Notes
- Pat the salmon dry before seasoning. Removing excess surface moisture helps the salmon brown nicely when it hits the hot grill pan.
- Give the salmon the full 5-minute rest after seasoning. This gives you time to heat the grill pan while the salmon sits with the olive oil and chipotle powder.
- Get the grill pan hot before adding the salmon. Cook it over high heat for about 3 to 4 minutes per side, until nicely browned and just cooked through.
- Don't break the salmon apart until you're ready to assemble. Keep it in large chunks rather than finely flaking it so you get substantial pieces of salmon in every taco.
- Taste the chipotle crema as you make it. Start with a little of the adobo liquid and add more depending on how spicy you want the finished crema.
- Char the tortillas before assembling. A little color gives them more flavor and warms them up before you pile on the salmon and toppings.
- Make the avocado mango salsa while the salmon cooks. It comes together quickly and keeps the entire recipe moving so dinner really can be on the table in about 20 minutes.
- If you don't have a grill, or want to do the salmon in the oven. Preheat the oven to 350 degrees F and cook for 15-20 minutes, until cooked through.
Nutrition Information (estimated)
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What's Gaby Cooking
If I don't have chipotle powder but have chipotle in adobo, can I brush that on instead?
sure! just a little bit will go a long way
So delicious. One of the best things I’ve ever cooked. Perfection.
Can you explain what Chipotle’s are and in adobo is. I know chipotle flavor but not sure chipotle and where would I buy chipotle powder.
Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic, and some other spices to make a sauce! Chipotle powder - is dried and pulverized chipotle peppers
This recipe is delicious! I am all about trying fish tacos everywhere we travel -- now I get the best fish tacos at home! Thanks Gaby!
So excited to make! How would you cook the salmon on the BBQ? in tin foil? Thanks!
yes!! exactly
Delicious!! And comes together pretty quickly. We've made them multiple times now
Holy shiitake mushrooms this is amazing and fast! This recipe would be bomb if you follow her recipe exactly, I made a couple adjustments to compliment what I like and what we had around the house. I found some Lawrys chipotle taco seasoning (in the package) and sprinkled that on; added some onions to the mango salsa; and did a quick pickling to the cabbage with lemon, salt, and a splash of olive oil. Also, Gaby quickly broiled the salmon on her InstaTV thang and I did that as well. So 'ono (that's what we say in Hawai'i when something is crazy delicious)! Adding this to the rotation.
I saw you make this last night and now am cravings this. Here’s the thing, I only have mahi. Can I use this? Also I have no mangos in quarantine...what would you recommend. Thank you!!!
Mahi Mahi works!! And do you have pineapple? Or strawberries? Or just omit and just use avocados!!
Thank you so so much. Yes, I can get pineapple and I never thought of strawberry.
Why isn't this recipe up anymore 🙁
thanks for catching!! something must have happened when we switched to the new design! It's back now 🙂 xx
What is your favorite packaged corn tortilla brand? I used to buy them fresh but if I can’t make it to a specialty market would love a go to backup! Thanks!
These look wonderful. Just curious why we are preheating the oven. I didn’t notice what we are baking. Am I missing something?
nope!! my bad! no need for the oven unless you want to skip the grill and cook the salmon in the oven at 350!
These sound fantastic and I plan to make them for my 14-year-old granddaughter and her friends when they come for a week long visit, but What is the oven preheated for? Thanks!
my bad! no need for the oven unless you want to skip the grill and cook the salmon in the oven at 350!