These salmon tacos are packed with flavor and topped with a refreshing pineapple avocado salsa. The juicy salmon and zesty toppings make every bite a tasty treat!
Honestly, who doesn’t love tacos? I can never resist adding extra salsa—it’s that good! Serve these at your next gathering and watch everyone smile. 🌮
I enjoy how quick this dish is to make. Just grill the salmon, mix the salsa, and you’re done! Perfect for a fun dinner or a casual lunch with friends.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are a must for this recipe. If you’re looking for a sustainable choice, consider canned salmon or even grilled shrimp as alternatives.
Tortillas: I prefer corn tortillas for their authentic taste. However, if you’re gluten-free, opt for corn or lettuce wraps instead. Flour tortillas are also great if you like a softer texture.
Pineapple: Fresh pineapple adds sweet and juicy flavor. If fresh isn’t available, you could use canned pineapple, just make sure it’s packed in juice or water, not syrup. Mango is a delicious substitute as well!
Avocado: If avocados aren’t ripe, you can substitute with a dollop of Greek yogurt for creaminess. For a lower-fat option, try using diced cucumbers for freshness.
How Do I Cook Salmon Perfectly for Tacos?
Cooking salmon can be tricky, but keeping a few things in mind can help. You want it tender and flaky, not overcooked. Here’s how:
- Pat dry: Always pat the salmon dry with paper towels; this helps achieve a nice sear.
- Preheat the pan: Make sure your skillet is hot before adding the salmon. Medium-high heat works best for a lovely crust.
- Cook time: Salmon cooks fast; about 3-4 minutes per side is usually perfect. Aim for a temperature of about 145°F (62°C).
- Rest: Let the salmon rest for a couple of minutes after cooking. This helps the juices redistribute, keeping it moist.
Salmon Tacos & Pineapple Avocado Salsa
Ingredients You’ll Need:
For the Salmon Tacos:
- 1 lb (450g) salmon fillets, skin removed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn or flour tortillas
- 1 cup shredded purple cabbage (optional for crunch)
- Fresh cilantro for garnish
- Lime wedges for serving
For the Pineapple Avocado Salsa:
- 1 cup fresh pineapple, diced into small chunks
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
- 1-2 tsp olive oil (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation and around 10 minutes of cooking time. You’ll have delicious salmon tacos ready in a total of approximately 25 minutes, making them a perfect weeknight meal!
Step-by-Step Instructions:
1. Preparing the Salmon:
In a small bowl, mix together the smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Pat the salmon fillets dry with paper towels to remove excess moisture. Rub the spice mixture evenly over both sides of the salmon fillets, ensuring they’re well coated.
2. Cooking the Salmon:
Heat olive oil in a skillet over medium-high heat. When the oil is hot, add the salmon fillets. Cook for about 3-4 minutes per side, or until the salmon is cooked through and has a nice charred crust. Once done, remove from heat and let rest for a couple of minutes before cutting into bite-sized pieces or strips.
3. Making the Pineapple Avocado Salsa:
In a medium bowl, combine the diced pineapple, avocado, red onion, jalapeño (if using), and cilantro. Squeeze lime juice over the mixture and drizzle with olive oil if desired. Season with salt to taste and gently toss everything together without mashing the avocado.
4. Warming the Tortillas:
Warm the tortillas on a dry skillet, on the grill, or in the microwave until they are pliable and slightly charred or toasted according to your preference.
5. Assembling the Tacos:
Place a few pieces of cooked salmon onto each tortilla. If you like, top with shredded cabbage for an extra crunch, then generously spoon the pineapple avocado salsa over the salmon. Garnish each taco with fresh cilantro.
6. Serving:
Serve your salmon tacos immediately with lime wedges on the side for an extra splash of zing. Enjoy every vibrant bite of these delicious tacos!
These fresh salmon tacos paired with the zesty pineapple avocado salsa are sure to be a hit at your table!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. The best way to thaw salmon is to place it in the refrigerator overnight or submerge it in a sealed plastic bag in cold water for a quicker option.
How Can I Make These Tacos Spicier?
If you like heat, consider adding more jalapeño or include a pinch of cayenne pepper in the spice mix for the salmon. You could also drizzle some hot sauce over the finished tacos for an extra kick!
Can I Prep the Salsa Ahead of Time?
Absolutely! You can prepare the pineapple avocado salsa a few hours in advance. Just be sure to add the avocado right before serving to prevent browning. If you make it ahead, store it in an airtight container in the fridge.
What Can I Substitute for Avocado?
If you don’t have avocado, you can use Greek yogurt for a creamy texture or even diced cucumbers for a refreshing crunch. Both options will complement the salsa nicely!