If you’re looking to shake up your taco game, salmon tacos with pineapple-chile salsa are the answer. This vibrant dish is a delightful balance of smoky, spicy, sweet, and tangy flavors that feels both indulgent and healthy. Perfect for a casual weeknight dinner or an impressive gathering with friends, these tacos are packed with bold flavors and textures.
Why Salmon Tacos?
Salmon’s rich, buttery flavor makes it an excellent base for tacos. It’s also loaded with omega-3 fatty acids and other nutrients, making these tacos a wholesome yet indulgent choice. When paired with a bright pineapple-chile salsa, the combination is unbeatable—a blend of freshness and spice that complements the salmon beautifully.
Ingredients
Here’s what you’ll need to make these salmon tacos with pineapple-chile salsa:
For the Salmon:
- 4 salmon fillets (skin-on or skinless)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Salt and pepper, to taste
- Juice of 1 lime
For the Pineapple-Chile Salsa:
- 1 cup fresh pineapple, diced
- 1 red chili or jalapeño, finely chopped
- 1/4 cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For the Tacos:
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1/4 cup sour cream or Greek yogurt (optional)
- Lime wedges, for serving
Instructions
Step 1: Prep the Salmon
- Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
- Pat the salmon fillets dry and rub them with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Squeeze lime juice over the fillets for added flavor.
Step 2: Cook the Salmon
- Oven Method: Place the salmon on a baking sheet lined with parchment paper and roast for 12–15 minutes or until cooked through.
- Grill Pan Method: Cook the salmon on a preheated grill pan, skin side down, for 4–5 minutes per side, until it flakes easily with a fork.
Step 3: Make the Pineapple-Chile Salsa
- In a medium bowl, combine the diced pineapple, red chili, red onion, and cilantro.
- Add lime juice and a pinch of salt. Toss everything together and adjust seasoning to taste.
Step 4: Assemble the Tacos
- Warm the tortillas in a dry skillet or wrap them in foil and heat in the oven.
- Flake the cooked salmon into large chunks.
- To assemble, place shredded red cabbage on each tortilla, add salmon, and top with pineapple-chile salsa. Drizzle with sour cream or Greek yogurt if desired.
Step 5: Serve and Enjoy
Serve the tacos with lime wedges on the side for an extra burst of citrus.
Tips for Success
- Use Fresh Ingredients: Fresh pineapple, lime, and cilantro are key to achieving a vibrant salsa.
- Adjust the Heat: If you’re sensitive to spice, use a mild chili or reduce the amount. For more heat, add an extra chili or a dash of hot sauce.
- Go Gluten-Free: Use corn tortillas for a naturally gluten-free option.
Why You’ll Love These Tacos
These salmon tacos are a sensory delight. The flaky, smoky salmon contrasts beautifully with the tangy-sweet salsa, while the crunch of red cabbage adds texture. They’re a versatile option that feels fancy but comes together quickly, making them perfect for busy weeknights or laid-back entertaining.
Give these salmon tacos with pineapple-chile salsa a try, and you might just find yourself wishing every night were taco night!
