These salmon tacos with pineapple salsa are bursting with flavor! Baked salmon, fresh pineapple salsa and a simple spicy slaw come together to form the perfect bite.
Salmon Tacos with Pineapple Salsa
Fish tacos have slowly become one of our favorite dinners. They’re a great way to get in more omega-3 fats, and a delicious way to eat more veggies- and in this case fruit!
These salmon tacos are fresh and flavorful, and topped with a simple pineapple salsa for the ultimate flavor combination.
They’re gluten-free friendly, and seriously so easy to make!
I normally always make my fish tacos using cod or mahi mahi, but decided to change things up with a simple spiced salmon. The smokey chili seasoning adds the most delicious flavor to these tacos, and pairs so well with the sweet and spicy pineapple salsa.
This 30-minutes meal is a must make if you’re looking for new ways to incorporate fish into your week.
What you’ll need to make salmon tacos with pineapple salsa
- soft-shell tortillas- I love to use corn tortillas for this recipe. For added flavor, you can char them over the stove or with a kitchen torch
- salmon– you can make your own spice rub like I did, or season the salmon with your favorite pre-made spice mix
- pineapple salsa– this fresh topping adds sweetness and spice, and is made with fresh pineapple, jalapeno, tomatoes, cilantro, red onion and lime juice
- spicy slaw– cabbage slaw is always a must on my fish tacos, and I like to flavor mine with a little hot sauce in addition to mayo, lime juice and salt
These salmon tacos are so easy to make and packed with flavor. The pineapple salsa is a must for a perfectly balanced weeknight dinner.
I can’t wait for you guys to try them!
Other salmon recipes you’ll love:
Maple Sriracha Salmon Bites
Za’atar Salmon Skewers with Turmeric Rice
Citrus & Herb Salmon
Salmon Tacos with Pineapple Salsa
Ingredients
- Soft-shell tortillas, I used corn tortillas
- 1 -1.5 lbs salmon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- Olive oil
Pineapple Salsa
- 1 jalapeno, chopped
- 1 cup diced pineapple
- 1/4 red onion, chopped
- 1/3 cup cilantro, chopped
- 1 medium tomato, chopped
- Salt to taste
- Juice from 1/2 lime
Spicy Slaw
- 10 oz cabbage slaw mix
- Juice from 1/2 lime
- 2 tbsp mayo
- 1 tbsp hot sauce
- Salt & pepper
Directions
- Preheat the oven to 375 F
- Combine the spices together in a small bowl and rub it over the salmon, then lightly drizzle with olive oil
- Bake the salmon for 8-10 minutes, then broil for 2 minutes. Cook time will vary depending on the size and thickness of the salmon
- While the salmon bakes, chop up all of the ingredients for the pineapple salsa and add them to a bowl. Toss together with the lime juice and salt, to taste
- In a separate bowl, combine the cabbage slaw with the mayo, lime juice, hot sauce and salt & pepper
- Once the salmon is cooked, top it with fresh lemon juice and flake it with a fork
- Heat your tortillas over a flame or skillet to warm, then top them with the slaw mix, salmon and pineapple salsa
- Serve with fresh lime juice and hot sauce
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