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Summery and delicious, these Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream are a new warm-weather favorite. Smoky BBQ seasoned salmon, stuffed into hard shell tacos, with a roasted jalapeño cream, and a yummy mango-avocado salsa. These spicy BBQ seasoned fish tacos are made all on one sheet pan and in no time at all. They’re quick, vibrant, and so delicious!
Taco Tuesday, but seafood style. It’s no secret that we love tacos around here, but lately, I’ve really been enjoying making more fish tacos. My family is a little picky when it comes to fish, but fish tacos are always a crowd-pleaser.
Well…aside from Asher and my mom, who steer clear of fish. I guess you just can’t win them all over.
With Memorial Day weekend only a few days away, I thought it would be fun to share a few summery recipes this week. Grilled chicken wraps yesterday – seafood tacos today. Funny, I ended up roasting the fish for these tacos, but you can easily grill them up too!
Way, way back when I first started cooking, my brother, Brendan told me about a salmon taco he really enjoyed. He said it was made with a little cream cheese smeared inside a hard taco shell.
At first, the concept seemed so weird to me. But then I gave it a try. And wow, I’ve loved doing seafood tacos with a little cream cheese smear inside ever since. They’re delicious and different, and everyone always loves them.
The steps
As I mentioned, I like to roast the fish, but grilling is a wonderful option too. Season up the fish with my favorite “BBQ” style seasoning blend. It’s a mix of Tajin or chili powder, smoked paprika, garlic powder, and onion powder. Hopefully all spices you have in your pantry.
The next step is to roast or grill the fish, along with some jalapeños. The jalapeños are going to be used for the cream cheese.
The Jalepeño Cream is just cream cheese, pickled jalapeños, a little garlic powder, and a pinch of sea salt. Trust me, it’s better than using cheese or a crema.
While the fish is cooking, I usually mix up the salsa. It’s a fresh mix of mango, avocado, lots of lime, cilantro, and a few jalapeños.
Now for those shells, I made mine, which I do recommend, because, wow, so delicious! But of course, using store-bought works too. I will say, hard shells are the secret to these tacos. They’re really what sets them apart, and they’re a little more untraditional for fish tacos.
If you want to make the shells, it’s pretty easy. Just warm corn tortillas in the microwave, then place them on top of a sheet pan and rub them with olive oil. Then use some tin foil to make a “mold” for the shell to sit on. Simply mold the foil into a cylinder shape and drape the tortillas over the foil. Use my photos for reference, promise it’s not hard. Then can bake until crispy. I usually bake them at 425° for 12-15 minutes.
Again, store-bought shells work well too!
When you have everything ready, the last step is to spread the cream cheese into your shells. Then layer everything else inside.
As I like to say, nothing fancy, but totally delicious. And to be honest, better than anything you’d order out. Nothing beats a homemade taco. You can customize them more to your liking, and the spicy cream cheese is a game-changer.
Looking for other toco recipes? Here are a few…
Slow Cooker Braised Hawaiian Pineapple Chicken Tacos
Bang Bang Shrimp Tacos with Fried Avocado
Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema
Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce
Sheet Pan Chipotle Salmon Tacos
Lastly, if you make these Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream
Servings: 6
Calories Per Serving: 684 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 (4-6 ounce) salmon or white fish filets, cut into bite-size chunks
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoon tajin or chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt
- 12 hard shell tacos
- shredded lettuce/cabbage, for serving
Jalapeño Cream
- 6 ounces cream cheese at room temperature
- 1-2 tablespoons chopped pickled jalapeños
- 1/4 teaspoon garlic powder
- sea salt
Mango Salsa
- 1 1/2 cups diced mango
- 1 avocado cubed
- 1-2 jalapeños seeded, if desired and chopped
- 1/2 cup cilantro roughly, chopped
- 1 tablespoon lime zest, plus 1/4 cup lime juice
- 1/3 cup salsa verde
Instructions
- 1. Preheat the oven to 450° F. 2. On a baking sheet, toss the fish pieces with olive oil, honey, Tajin, paprika, garlic powder, onion powder, and a pinch of salt. Arrange in a single layer. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the fish aside.3. To make the jalapeño cream. Combine all ingredients in a bowl. Season with salt. 4. To make the salsa. Combine all ingredients in a bowl. 5. Spread the cream cheese on the bottom of your shells. Layer in the lettuce, fish, and salsa.
OK, I admit I did not have a few key ingredients,(Cilantro and salsa Verde) but this recipe is amazing! Lets start with the embellished corn tortilla shells- Easy and they are a game changer, so good!! Salmon was delicious, love the addition of the honey. Mango and avocado salsa makes made it 5 stars! Lots of prep work, but worth it-Will be making this again for sure!
Hey Amy,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
I’m excited to make this recipe tonight! Do you have any recommendations to substitute the cream cheese?
Try jalapeno ranch spread!
Hey Anna,
You could do mayo or greek yogurt! Let me know if you give the recipe a try, I hope you love it! xx
So the oven baked tortillas did not work. I am sure the ones in the picture where fried in oil. Wasted 12!!
Hi Karrie,
So sorry to hear you had some issues, I can promise you I did not fry my tortillas:) Was there anything you adjusted? Did you follow the instructions for baking? Let me know how I can help! xTieghan
Absolutely amazing. Made it for dinner tonight with Spanish rice. It was a hit and I will definitely make it again.
Hey Leslie,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! xTieghan
What did you sprinkle on the taco shells? Can’t wait to try these!!
Hey Susan,
I used a little bit of tajin, but totally not necessary:) Let me know if you give this recipe a try, I hope you love it! xx
How about telling us how to slice the jalapeños and roast them, instead of listing pickled jalapeños in the cream cheese sauce? There seems to be a disconnect between the story and the recipe.
On her ig today it showed her using pickled jalapeños. Assuming she used canned ones.
Yes, pickled jalapeños is correct:)
Hi there,
So sorry for any confusion, but you are going to use the pickled jalapeños in the cream sauce. Please let me know if you have any other questions! xx
These look AMAZING! Making them tonight. What do you like to season your taco shells with?
Hey Joey,
You could do a little salt and pepper or I like to use a little tajin. Let me know if you give the recipe a try, I hope you love it! xx
Do you have a recommendation for a substitute fish? I love gosh but salmon isn’t one of my favorites.
Hey Jessica,
Any mild white fish like cod would be great! Let me know if you give the recipe a try, I hope you love it! xx
Why do you constantly delete messages you don’t like or when people call you out?!
Hey Candace,
So sorry, I am not sure what you are referring to:) I never delete comments. Is there something I can help with? Let me know:) xT
You don’t?! Okay ?
Why are you so rude and sarcastic:( So unnecessary!!!
Well, Gail… I think it’s unnecessary to delete comments you don’t like and to rip off people’s recipes.
Pickled jalapeños are listed under ingredients for the jalapeño creme. Did you mean to write “roasted jalapeños?”
Thanks!
Hi Cyndy,
Pickled jalapeños is correct:) Please let me know if you have any other questions, I hope you love the recipe! xT
Pinch of Yum, anyone?!?
What about using an air fryer instead of oven?
Hey Candice,
That should work well for you! I hope this recipe turns out amazing, let me know if you give it a try! xx
Are the jalapeños for the cream cheese supposed to be roasted (as discussed in the notes ) or pickled as stated on the recipe card ?
Hey Jenny,
For the jalapeño cream I like to use pickled jalapeños. Please let me know if you give the recipe a try, I hope you love it! xx
Sounds so good! Perfect for Memorial Day weekend. If grilling the fish, would you suggest leaving it as a whole filet to cook and then breaking it into pieces after?
Hey Leesha,
Yes, I think that would work best for you!! Please let me know if you give the recipe a try, I hope you love it! xx
How do we get the hard taco shells to look like the picture?
She shows you how in the recipe notes above
Hey there,
I just coat my tortilla shells in oil and fold over foil and bake:) Please let me know if you give the recipe a try, I hope you love it! xx
Mouthwatering recipe. Just the idea deserves a million stars. I will never look at a taco the same way again. My house is being turned a little bit upside down this morning due to getting ready for new flooring, but as soon as I get my kitchen back the first thing I am going to do is make these. I can’t wait. Another home run from T!! ❤️❤️❤️
Cook them very briefly in a skillet or on a flat top. Tiny bit of oil or butter and when they are brown and yummy on one side, flip over and warm the 2nd side. Done!
Hey Lorena,
Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan