Honey Peach Glazed Salmon Tacos with Mango Peach Salsa

Sweet and savory glazed salmon topped with a fresh mango peach salsa and creamy cilantro-lime sauce, all wrapped in warm tortillas. These vibrant tacos are packed with fresh flavors and are perfect for Taco Tuesday or any summer meal.

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4 (8 tacos)

Ingredients

Honey Peach Glazed Salmon

• 16 ounces salmon fillets (2–3 fillets), cut into large chunks

• 2 tablespoons olive oil

• 2 tablespoons honey

• ⅓ cup hot pepper peach jam

• 1 tablespoon Igotchu Taco Fiesta Seasoning

• 1 tablespoon Igotchu Garlic Lovers Seasoning

• Igotchu Himalayan Salt & Pepper Seasoning, to taste

• Crushed red pepper flakes, to taste

Mango Peach Salsa

• 1 ripe mango, peeled and diced

• 2 ripe peaches, diced

• 1 small sweet red bell pepper, diced

• ½ bunch fresh cilantro, chopped

• 2 tablespoons fresh lime juice

• ¼ teaspoon Igotchu Chili Seasoning

• Igotchu Onion Garlic Sea Salt Seasoning, to taste

Cilantro-Lime Crema

• ⅓ cup plain Greek yogurt

• ¼ cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 tablespoon Sriracha

• Juice of 1 lime

• ½ bunch fresh cilantro, chopped

For Serving

• 8 corn or flour tortillas

• ½ cup crumbled Cotija cheese

• Fresh cilantro, chopped

Instructions

1. Preheat the oven to 425°F. In a medium bowl, whisk together the olive oil, honey, peach spread, Igotchu Taco Fiesta Seasoning, and crushed red pepper flakes until smooth.

2. Place the salmon pieces in a baking dish or on a parchment-lined baking sheet. Season with Igotchu Himalayan Salt & Pepper Seasoning and Igotchu Garlic Lovers Seasoning. Spoon half of the honey fig glaze over the salmon and gently toss to coat.

3. Bake for 10–12 minutes, or until the salmon flakes easily with a fork. Remove from the oven and gently toss the salmon with the remaining glaze.

4. While the salmon bakes, prepare the salsa. In a large bowl, combine the diced mango, peaches, red bell pepper, cilantro, lime juice, Igotchu Chili Seasoning, and Igotchu Onion Garlic Sea Salt Seasoning. Toss gently and adjust the seasoning to taste.

5. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, Sriracha, lime juice, and chopped cilantro until smooth. Refrigerate until ready to serve.

6. Warm the tortillas in a dry skillet or directly over a gas flame until lightly charred and pliable.

7. Fill each tortilla with the glazed salmon, a generous spoonful of mango peach salsa, and a drizzle of cilantro-lime crema. Top with crumbled Cotija cheese and fresh cilantro before serving.

Tips

• Fresh peaches can be substituted with nectarines when they're in season.

• For extra heat, sprinkle additional Igotchu Chili Seasoning or drizzle with your favorite hot sauce.

• Grill the salmon instead of baking for a smoky flavor.

• Serve with Mexican rice, cilantro-lime rice, black beans, or grilled street corn for a complete meal.

• Leftover salmon, salsa, and crema can be stored separately in the refrigerator for up to 2 days and assembled just before serving for the freshest flavor.