These salmon tacos are a tasty twist on a classic! They combine flaky salmon with fresh toppings like zesty pineapple and creamy avocado salsa. Yum!
I love how colorful and fresh these tacos look on my plate. Plus, they’re easy to make, perfect for a quick dinner or a fun get-together with friends!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star of these tacos. If you’re looking for a different flavor, feel free to substitute with trout or even shrimp for a fun twist.
Pineapple: Fresh pineapple adds sweetness to the salsa. If fresh isn’t available, canned pineapple works too. Just make sure to drain it well!
Avocado: A ripe avocado adds creaminess. If you’re allergic or need a substitute, try using Greek yogurt for a creamy texture without the avocado.
Corn Tortillas: I love using corn tortillas for their flavor and flexibility. If you prefer, flour tortillas can be used or even lettuce wraps for a low-carb option.
How Do You Cook Salmon Perfectly for Tacos?
Cooking salmon for tacos can feel tricky, but it’s easier than you think! The key is to cook it just enough to keep it tender and flaky.
- First, preheat your skillet over medium-high heat. This is important to achieve a nice sear on your salmon.
- Rub the salmon with spices and oil, then place it skin-side down (if there’s skin) in the hot pan.
- Cook for about 3-4 minutes on each side. You want it to be opaque and flake easily with a fork when done.
- Don’t forget to let it rest for a minute before flaking, as it helps seal in the juices!
Salmon Tacos & Pineapple Avocado Salsa
Ingredients You’ll Need:
For the Salmon:
- 1 lb salmon fillet, cut into taco-sized pieces
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Pineapple Avocado Salsa:
- 1 cup fresh pineapple, diced small
- 1 ripe avocado, diced small
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
For Assembling:
- 8 small corn tortillas
- 1 cup purple cabbage, thinly shredded
- Lime wedges, for serving
- Fresh cilantro sprigs, for garnish
How Much Time Will You Need?
This tasty dish takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes getting your ingredients ready, then 15 minutes cooking the salmon and making the salsa. The last few minutes will be for warming the tortillas and assembling your delicious tacos!
Step-by-Step Instructions:
1. Prepare the salmon:
In a small bowl, mix together the smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Rub this flavorful spice blend evenly over the pieces of salmon, ensuring they’re well coated.
2. Cook the salmon:
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the salmon pieces and cook for about 3 to 4 minutes on each side, or until the salmon is fully cooked and has a nice sear. Once done, remove the salmon from the skillet and set it aside.
3. Make the pineapple avocado salsa:
In a medium bowl, gently mix together the diced pineapple, avocado, red bell pepper, red onion, jalapeño, and cilantro. Squeeze in the lime juice, then add salt and pepper to taste. Be sure to mix carefully to avoid mashing the avocado.
4. Warm the tortillas:
To warm the tortillas, you can either heat them in a dry skillet over medium-low heat for about 30 seconds on each side or directly over a gas flame until they are soft and slightly charred.
5. Assemble the tacos:
On each tortilla, place a few pieces of the cooked salmon. Top with a handful of shredded purple cabbage, then generously add the pineapple avocado salsa on top.
6. Garnish and serve:
Finish your tacos with fresh cilantro sprigs and serve with lime wedges for squeezing over the top. Enjoy your fresh, flavorful Salmon Tacos with Pineapple Avocado Salsa!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to fully thaw the salmon in the refrigerator before cooking. This ensures even cooking and helps maintain the fish’s texture. For quick thawing, place it in a sealed plastic bag and submerge in cold water for about 30 minutes.
Can I Make the Pineapple Avocado Salsa in Advance?
Absolutely! You can prepare the salsa a few hours ahead of time. Just keep it covered in the refrigerator to maintain freshness. If you anticipate leftovers, consider adding the avocado just before serving to prevent browning.
What Can I Substitute for Corn Tortillas?
If you prefer a different option, flour tortillas work just as well. For a low-carb alternative, try using lettuce wraps or cabbage leaves to hold the filling instead of tortillas.
How Do I Store Leftovers?
Store any leftover salmon and salsa in separate airtight containers in the refrigerator. They should be good for up to 2 days. To reheat the salmon, warm it gently in the microwave or a skillet. Assemble the tacos fresh for the best taste!
