Servings:

Bring a UMD Dining favorite to your own kitchen! These flavorful salmon tacos feature mango salsa, creamy avocado, orange cremosa sauce, and chipotle black beans. This is the same recipe featured at Chancellor Nies’ Chef Spotlight in October 2026, now adapted so you can recreate it at home!

Make it your own! You don't have to prepare every component from scratch. Look for our Cheat Codes throughout the recipe for easy shortcuts that save time without sacrificing flavor.

Chipotle Salmon

• 2 pounds skin-on salmon fillets
• 2 tablespoons Kosher Salt
• 1 tablespoon Chipotle Powder
• 1 teaspoon Paprika

1. Season Salmon with salt, chipotle powder, and paprika
2. Lay flat on a parchment-lined baking sheet
3. Roast in the oven at 350°F until the internal temperature reaches 135°F.
4. Let sit and cool for 5 minutes and then lightly shred 

Cheat Code: Swap this part of the recipe for pre-cooked smoked salmon or frozen cooked salmon instead of cooking from scratch.

Guacamole

• 4 Avocados
• 1 tablespoon Kosher Salt
• 1 Lime, juiced

1. Cut Avocados lengthwise in half and remove the pit. Using a large spoon, scoop avocado and place in a bowl
2. Add salt and lime juice
3. Mash with a large fork for a chunky texture or mix in a food processor for a smooth consistency

Cheat Code: Swap this part of the recipe with a pre-made guacamole from the grocery store.

Mango Salsa

• 1 Mango, peeled and diced
• 1 Medium Red Onion, diced
• 1 Red Bell Pepper, diced
• 1 Jalapeño, minced
• 2 Garlic Cloves, minced
• 1 bunch Cilantro, chopped
• 2 tablespoons Olive Oil
• 2 teaspoons Kosher Salt
• 1 Lime, juiced

1. Combine all ingredients in a medium bowl and mix well. Taste and adjust with additional lime juice, salt, or olive oil as needed.

Cheat Code: Save time with jarred minced garlic, or skip this step entirely and pick up prepared mango salsa at your grocery store.
 

Orange Cremosa Sauce

• 4 Roma Tomatoes, halved
• 1/2 a Yellow Onion, roughly chopped
• 1 whole Garlic Bulb, cloves separated and peeled 
• 15 Arbol Chiles, dried and seeded
• 1/2 cup Canola Oil
• 1/3 cup Water
• 2 tablespoons white sesame seeds
• 1 tablespoon Granulated Chicken Bouillon
• 1/4 teaspoon Dried Oregano
• 1 tablespoon Apple Cider Vinegar
• 2 Limes, juiced
• About 2 tablespoons Kosher Salt, to taste

1. Preheat your oven to 400°F. Drizzle a little oil over the halved tomatoes, chopped yellow onion, and peeled garlic cloves, then bake them on a baking sheet for 25 minutes.
2. Warm up the canola oil and water in separate pans. Quickly fry the dried chiles in the hot oil until fragrant, then soak them in the warm water to soften them up.
3. Pour out the oil, then lightly toast the white sesame seeds in the warm pan until lightly golden.
4. Place the softened chiles, water, roasted tomatoes, roasted onion, and roasted garlic into a blender. Add the sesame seeds, chicken bouillon, oregano, apple cider vinegar, lime juice, and salt, then blend until completely smooth.
5. Taste the sauce and stir in a little extra salt or lime juice if you feel it needs more flavor.

Cheat Code: Instead of making this from scratch, swap with Cholula Chipotle Cremosa

Chipotle Black Beans

• 2 cans black beans
• 1/4 cup Chipotles in Adobo Sauce, canned
• 1 tablespoon Kosher Salt

1. Combine all ingredients and heat on medium-low until the internal temperature reads 165°F

Assemble Your Tacos

• Tortillas
• Chipotle Salmon
• Guacamole
• Mango Salasa
• Orange Cremosa Sauce
• Chipotle Black Beans

1. Warm your tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable.
2. Break the cooked salmon into bite-sized pieces using a fork.
3. Add a portion of salmon to each tortilla, then top with mango salsa and avocado.
4. Drizzle with orange cremosa sauce and serve with chipotle black beans on the side.
5. Serve immediately and enjoy!

Cheat Code: Set out all the toppings and let everyone build their own tacos! It's an easy way to serve a group and lets everyone customize their meal.