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Californian Fish Tacos (Salmon) with Mango salsa

These Californian Fish Tacos with Mango Salsa are dead simple, just like having Mexican soft tortilla tacos also known as Fajitas. They can warm you up in the winter, but also be a refreshingly light dinner in the summer.  This is a classic Californian twist on the Mexican taco.  A great DIY dinner! It actually is a great one for guests who are popping over on a week night. I love how light they are and the freshness of the fruit with the salmon against the rich spice of the chillies. When I do this dish for friends I always get a resounding request for the recipe! So here it is! I have put it up for all to see! …. I wonder whether they will still come round to see me now that they have the recipe?! Lol. As always, let me know what you think and let me know any feedback or questions you have! Enjoy!

Make this dish your own by adding your favourite extras to have with the salmon in the wrap.

Serves 4


8 Tortilla Wraps

Taco Fillings

600g or 6x Salmon fillets

Red chillies (sliced) x2 and olive oil OR chilli oil

2 tbsp honey or sweet chilli sauce

2 tsp chilli flakes

2 tbsp Soya Sauce

3 tbsp Buffalo Sauce (Optional – if you want to give it a zingy kick in the nuts!!!)

2 x Red/Yellow/Orange/Green Bell Peppers (sliced)

1 x medium Onion (sliced)

150g Mushrooms any type (sliced)


Sour Cream/Creme Fraiche

Grated cheese (I use cheddar normally)

Sliced Iceberg lettuce

Mango Salsa

Medium chopped mango pieces

Lime juice (half a lime – freshly squeezed)

1x small chopped onion (diced)

Handful of ripped fresh Coriander

Salt and Pepper


1. Pre-heat the oven to around 180 degrees (350F/Gas Mark 4) and line a medium roast tin with aluminum foil

2. Drizzle the olive/chilli oil in to the tin so that it covers the base of the tin

3. Place the salmon fillets into the tin and turn them round in the oil so that the fish is all covered in oil.  Sit them skin down (if they are still skinned).  If you are using olive oil and fresh red chillies, sprinkle these around the tin and on the salmon fillets.

4. Pour the honey/thai sweet chilli sauce (and Buffalo sauce if you are adding it) over the salmon fillets and then sprinkle with chilli flakes and soya sauce.   Add the peppers, mushrooms and onions to the tin.

5. Place in the oven for about 5 mins, take them out, baste the salmon with the juice/oils that are in the tin, and return to the oven.  Repeat this again after another 5 minutes. If you like it cooked all the way through rather than rare in the middle then keep cooking until the fish feels very firm to the touch.

6.  Take out the salmon and crush with a fork in a bowl, ready for use in the wraps.  Place the peppers, onions and mushrooms in a separate bowl with some of the juices from the tin ready for use in the wraps.

7. Mix the mango with the chopped onion, lime juice, coriander, in a bowl and season with salt and pepper to your taste. It should still be sweet but refreshing.

7. Serve with Guacamole, Sour Cream/Creme Fraiche, grated cheese and sliced crispy iceberg lettuce.

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Joint Founder of Two Bottles In Podcast, thoroughly mature and serious in all things gin, prosecco and food related. Lover of life and passionate about encouraging belief and empowerment in others.

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