Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream

Summery and delicious, these Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream are a new warm-weather favourite. Smoky BBQ seasoned salmon stuffed into hard shell tacos, with a roasted jalapeño cream, and a yummy mango-avocado salsa. This recipe for spicy, BBQ seasoned fish tacos can be made all on one sheet pan – and in no time at all. They’re quick, vibrant, and so yummy!


Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 6 servings



  • 4 (4-6 ounce) salmon or white fish filets, cut into bite-size chunks
  • ¼ cup extra virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons 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
  • ¼ teaspoon garlic powder
  • sea salt


Mango Salsa

  • 1½ cups diced mango
  • 1 avocado cubed
  • 1-2 jalapeños seeded, if desired and chopped
  • ½ cup cilantro roughly, chopped
  • 1 tablespoon lime zest, plus ¼ cup lime juice
  • ⅓ cup salsa verde



  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.
  3. 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.
  4. Make the jalapeño cream by combining ingredients in a bowl; season with salt.
  5. Make the salsa by combining all ingredients in a bowl.
  6. Spread cream cheese on the bottom of taco shells – layer in the lettuce, fish, and salsa. Enjoy!