If you’re searching for a quick, flavorful dinner idea, these easy Smoked Salmon Tacos with Mango & Kiwi Salsa are sure to hit the spot. Made with Sugartown’s hot-smoked Hungarian Style Smoked Salmon, this recipe takes less than 30 minutes to put together, making it perfect for weeknight meals, summer entertaining, or Taco Tuesday. The smoky richness of the salmon pairs beautifully with a bright fruit salsa and creamy avocado topping, and the result is tacos that are both refreshing and satisfying. Plus, they’re simple to scale up for family dinners—or down for a fun date night recipe for two.
This recipe is all about fresh flavor, quick prep, and fun presentation. Sugartown’s hot-smoked Hungarian salmon is already fully cooked—so all you need to do is warm it up, make your toppings, build your tacos and enjoy.
Yield: 4 Tacos (2 servings)
Ingredients:
Fruit Salsa
- 1 ripe mango
- 3 kiwis, peeled
- Juice of 1 lime
- ⅛ cup fresh cilantro, chopped
- 2 pinches salt
- ⅛ teaspoon honey
Avocado Cream
- ⅔ cup sour cream (or dairy-free alternative)
- 2 ripe avocados
- ½ teaspoon sea salt
- Juice of 1 lime
Taco Filling
- ½ lb Sugartown’s Hungarian Style Smoked Salmon (about 8 oz)
- 1 pack 6–8” corn or flour tortillas (gluten-free optional)
Garnish (Optional)
- Lime wedges
- Extra cilantro leaves
- Favorite hot sauce
Instructions:
1. Make the Fruit Salsa
Ensure your mango is ripe - it should give slightly when squeezed. If underripe, leave it in a sunny window for a few days.
- Cut the mango by slicing off 4 sides around the core (like cutting an apple). Score a cross-hatch pattern into the flesh without cutting through the skin, then scoop out the cubes with a spoon. (Snack tip: nibble on the core or toss it into your drink for bonus flavor and nutrients!)
- Dice the kiwis into small pieces.
- Mix mango, kiwi, lime juice, cilantro, salt, and honey together in a bowl. Set aside.
2. Make the Avocado Cream
- Cut avocados in half and carefully remove pits (watch out—they sometimes pop out fast!)
- Scoop out the flesh and place in a blender or small food processor.
- Add sour cream, lime juice, and sea salt. Blend until smooth and creamy. Reserve for topping.
3. Warm the Salmon
- Preheat oven to 350°F and line a sheet tray with foil.
- Place salmon skin-side down and heat for 9–10 minutes, just until warmed through.
- Peel off the skin (dogs love this—freeze for a cold treat later!) and cut the filet into 4 strips.
4. Heat the Tortillas
- Warm tortillas one at a time in a dry pan over medium heat, about 1–2 minutes per side.
- Stack them on a plate, covering with foil or a lid to keep warm.
5. Assemble the Tacos
- Place a strip of smoked salmon on each tortilla.
- Spoon fruit salsa over the top.
- Drizzle with avocado cream.
- Garnish with cilantro, lime wedges, and hot sauce if desired.
Serving Suggestion:
We served our tacos in fry baskets lined with colorful wax paper - easy cleanup and a festive touch for gatherings.
✨ Pro Tip: Don’t toss the salmon skin—your pup will thank you later.
Recipe Note: This recipe makes 4 tacos (enough for 2 people). If you’re cooking for a family of 4, simply double the recipe and buy 2 packs of Sugartown’s Hungarian Style Smoked Salmon—you’ll have plenty for 8 tacos, plus a little extra to share as snacks (even your pup can enjoy the salmon skin as a treat!)
Our Sugartown Smoked Hungarian Salmon Tacos are an easy, vibrant dinner that feels like a vacation on a plate. Smoky, savory salmon together with a tropical twist of mango & kiwi salsa and a dash of creamy avocado sauce … all the flavors you love, wrapped in a tortilla!
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