Tajin Salmon with Black Bean Mango Salsa
Cinco de Mayo is here! I'm celebrating at home and making Tajin Salmon Tacos for two! This meal was inspired by my freezer and pantry, like... almost entirely. I have a lot of canned beans, frozen fruit, and frozen protein. So, I'm trying my absolute best to make it through what I have before ordering another grocery delivery. If you don't have salmon, this can be done with chicken or any other white fish. Tropical fruits like pineapple and papaya can take the place of the mango if you don't have that on hand! And for sure use your favorite taco seasoning if you don't have Tajin. I like to make taco night easy by building a platter, this way everyone gets to choose their toppings! Serve the Tajin Salmon with warm tortillas, avocado, fresh cilantro and seasoned sour cream! -@andrealoretdemola


Prep time 10mins
Cook time 20mins
Serves or Makes: 2-3
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe


For the Tajin Salmon


For the Black Bean Mango Salsa


  • 1 14 ounce can black beans, drained and rinsed
  • 1 cup small diced mango, fresh or frozen
  • 1 small shallot, minced
  • 1 jalapeño, minced
  • 1/ 3 cup chopped cilantro, plus more for garnish
  • 1/ 4 teaspoon cumin
  • 1 lime, juiced, to taste
  • freshly cracked black pepper, to taste.
  • Kosher salt to taste


  • Step 1

    Preheat the oven to 325F and line a rimmed baking sheet with parchment.

  • Step 2

    Add Tajin, cumin, paprika, salt and pepper to a small bowl and mix to combine. Generously season salmon filet with spice mixture and olive oil. Bake for 20-25 mins.

  • Step 3

    While the salmon is baking, add the black beans, mango, shallot, jalapeño, cilantro and cumin to a bowl and toss to combine. Season to taste with salt, pepper, and lime juice. Set aside for serving

  • Step 4

    Remove salmon from oven and serve with black bean mango salsa, avocado, fresh cilantro, and warm tortillas