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5 small salmon tacos on a green plate topped with goat cheese

Wild Salmon Tacos with Cilantro Slaw + Mango Salsa

Skill Level: Easy

Makes: 6 tacos

Made With:

Wild Pink Salmon, Black Pepper


Unit price

Elevate your go-to fish taco recipe with Provisions Wild Pink Salmon, fresh cilantro slaw and spicy-sweet mango salsa.


  • 1 (4oz.) pack Patagonia Provisions Wild Pink Salmon, Black Pepper, drained
  • 6 - 6-in. corn tortillas warmed one at a time over medium-high heat in a frying pan. (Wrap in clean, dry dishtowel to keep them warm.)
  • Cilantro Slaw (see recipe below)
  • Mango Salsa (see recipe below)
  • Avocado and/or radishes, sliced (optional)
  • Lime wedges and crumbled Mexican cotija cheese for garnish

For Cilantro Slaw

  • ½ cup mayonnaise
  • 2 tsp. apple cider vinegar
  • 1 tsp. sugar
  • 1 lime, juice and zest
  • 2 cups fresh cabbage (green or a combo of green + red), shredded fine
  • ¼ cup fresh cilantro leaves, chopped
  • Salt and pepper to taste

Whisk together mayo, vinegar, sugar, lime juice and zest. Add shredded cabbage and cilantro. Season to taste with salt and pepper. (Note: Add dressing to cabbage right before serving, especially if using red cabbage.)

For Mango Salsa

  • 1 ripe mango, peeled, pitted and chopped
  • 1 small onion, diced fine
  • 1 or 2 Serrano or Jalapeno chili peppers, seeded and minced
  • 1 lime, juice and zest
  • Salt and pepper to taste

Mix together mango, onion, chili pepper and lime. Season to taste with salt and pepper.

Putting It All Together

  1. Spoon cilantro slaw into warm tortillas and top with flaked Salmon. Top with mango salsa (or serve salsa on the side).
  2. Add avocado and radishes if desired.
  3. Garnish with lime wedges and crumbled cotija cheese.