These salmon tacos are fresh and tasty, packed with juicy salmon and topped with a zesty pineapple avocado salsa. It’s a party of flavors in each bite!
Honestly, who doesn’t love tacos? I love how the sweet pineapple and creamy avocado balance the flavors of the salmon—it’s a perfect match! 🌮❤️
Making these is super easy for me. I just grill the salmon, pile it onto soft tortillas, and add that delicious salsa. Dinner is ready in no time!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star of these tacos. If you can’t find it, feel free to use another fish like tilapia or even shrimp for a different twist!
Tortillas: I like using corn tortillas for their flavor and texture. If you prefer gluten-free options, corn is the way to go. However, flour tortillas also work well if you like them better.
Pineapple: Fresh pineapple adds sweetness and juiciness. If fresh pineapple isn’t available, canned is a suitable replacement, just be sure to drain it well. You can also use mango for a similar sweetness.
Avocado: The creamy texture of avocado complements the salsa perfectly. In a pinch, try Greek yogurt or a touch of sour cream for creaminess.
Jalapeño: If you want less heat, simply remove the seeds and white membranes inside the pepper. You can substitute with bell pepper for a crunch without the spice.
How Do I Get Perfectly Cooked Salmon?
Cooking salmon just right makes a big difference in flavor and texture. Here’s how to ensure it’s perfect every time:
- Heat your skillet until it’s hot but not smoking before adding oil to prevent sticking.
- Cook the salmon skin-side down (if it has skin) first, for about 4 minutes, then flip and cook for another 4 minutes. Look for a nice golden-brown color.
- Use a fork to flake the salmon gently; it should be opaque in the middle but still moist. If it flakes easily, it’s done!
Salmon Tacos & Pineapple Avocado Salsa
Ingredients You’ll Need:
For the Salmon Tacos:
- 1 lb (450g) fresh salmon fillets, skin removed
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 cup shredded purple cabbage
- Fresh cilantro leaves for garnish (optional)
- Lime wedges for serving
For the Pineapple Avocado Salsa:
- 1 cup fresh pineapple, diced
- 1 ripe avocado, diced
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1 jalapeño, thinly sliced (remove seeds for less heat)
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
How Much Time Will You Need?
This delicious meal takes about 15 minutes of prep time plus 15-20 minutes for cooking, making the total time around 30-35 minutes. It’s a quick and satisfying meal that’s perfect for busy evenings!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by mixing the chili powder, paprika, garlic powder, salt, and pepper in a small bowl. Rub this seasoning mixture evenly all over the fresh salmon fillets to add flavor.
2. Cook the Salmon:
Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, carefully add the seasoned salmon fillets. Cook for about 4 minutes on each side, or until the salmon is cooked through and has a nice char. When done, remove the salmon from the skillet and flake it into large chunks using a fork.
3. Make the Pineapple Avocado Salsa:
In a mixing bowl, combine the diced pineapple, avocado, red bell pepper, red onion, jalapeño slices, cilantro, lime juice, and a pinch of salt. Gently toss everything together to mix well, being careful not to mash the avocado too much. Taste and adjust the seasoning if needed.
4. Warm the Tortillas:
In a dry skillet or on a gas flame, warm the tortillas until they’re soft and have light char marks. This will make them more pliable for assembling your tacos.
5. Assemble the Tacos:
Take each warmed tortilla and place a handful of shredded purple cabbage in the center. Then, add generous chunks of the cooked salmon, followed by a hearty scoop of the pineapple avocado salsa on top.
6. Garnish and Serve:
If you like, sprinkle some fresh cilantro leaves over the tacos and serve them with lime wedges on the side. Enjoy your tasty salmon tacos immediately for the best flavor and texture!
This recipe makes about 8 tacos and is perfect for serving 3-4 hungry people. The smoky flavor of the salmon combined with the sweetness and acidity of the salsa will make these tacos a favorite! Enjoy! 🌮🌿
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to thaw the salmon completely in the refrigerator overnight or by placing it in a sealed bag and submerging it in cold water for a quicker option. Once thawed, pat it dry before seasoning and cooking.
What Other Toppings Can I Use for the Tacos?
Feel free to customize your tacos! You can add toppings like sour cream, diced tomatoes, feta cheese, or even a drizzle of hot sauce for extra flavor. Shredded carrots or a squeeze of jalapeño can also enhance the crunch and spice!
How Do I Store Leftover Salsa?
Leftover pineapple avocado salsa can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly, so it’s best enjoyed fresh. If you want to preserve its color, add a little extra lime juice before storing.
Can I Prepare the Salsa Ahead of Time?
Absolutely! You can make the pineapple avocado salsa a few hours in advance. Just remember to toss it gently to avoid mashing the avocado, and keep it refrigerated until you’re ready to serve. It tastes even better as the flavors meld!
