Tajin Salmon with Black Bean Mango Salsa
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Prep time 5mins
Cook time 20mins
Serves or Makes: 4


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 ground black pepper, such as Diaspora Co., 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, garlic powder, salt and pepper to a small bowl and mix to combine. Generously season salmon filet with olive oil and spice mixture. Bake for 18-21 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