Description
These Chipotle Salmon Tacos with Pineapple Jalapeño Salsa are a vibrant and flavorful dish perfect for a quick weeknight meal. Tender salmon chunks are roasted with smoky chipotle, honey, and spices, then paired with a fresh, tangy salsa made from pineapple, mango, jalapeño, and lime. Served on warm tortillas with shredded cabbage and creamy avocado, topped with cotija cheese for a delightful blend of smoky, sweet, and spicy flavors.
Ingredients
For the Salmon:
- 4 (4-6 ounce) salmon filets, cut into bite size chunks
- 1/4 cup extra virgin olive oil
- 1-2 tablespoons chopped chipotle in adobo
- 3 tablespoons honey
- 1 teaspoon smoked or regular paprika
- 1 teaspoon dried thyme
- Kosher salt and black pepper, to taste
For the Pineapple Jalapeño Salsa:
- 1-2 jalapeños
- 1 cup diced pineapple
- 1/2 cup diced mango
- 1/2 cup cilantro, roughly chopped
- 2 teaspoons ginger, grated
- 1 juice of a lime (about 2 tablespoons)
- Pinch of salt
For Serving:
- Warm tortillas
- Shredded cabbage or lettuce
- Avocado, sliced or diced
- 1/4 cup crumbled cotija cheese
- Crema or yogurt (optional)
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) to get it ready for roasting the salmon.
- Prepare and Roast the Salmon: On a baking sheet, toss the salmon chunks with olive oil, chopped chipotle in adobo, honey, paprika, thyme, and a pinch of kosher salt and black pepper until evenly coated. Arrange the salmon in a single layer on the baking sheet along with the whole jalapeños for roasting. Roast in the oven for 10-15 minutes, or until the salmon is cooked through to your liking. In the last minute of cooking, switch the oven to broil and broil the salmon briefly until lightly charred for added texture and flavor.
- Make the Pineapple Jalapeño Salsa: While the salmon roasts, remove the stem and seeds from the jalapeños if you prefer less heat. Chop the jalapeños finely and combine in a bowl with the diced pineapple, mango, roughly chopped cilantro, grated ginger, fresh lime juice, and a pinch of salt. Mix well to blend all flavors together.
- Assemble the Tacos: Warm the tortillas to your preference. Fill each tortilla with shredded cabbage or lettuce, chunks of roasted salmon, slices or cubes of avocado, a spoonful of the pineapple jalapeño salsa, and sprinkle with crumbled cotija cheese. Optionally, top with crema or a dollop of yogurt for extra creaminess.
Notes
- You can adjust the spice level by using fewer chipotle peppers or jalapeños, or by omitting the jalapeño seeds.
- Crema can be substituted with plain Greek yogurt for a healthier option.
- For best flavor, serve the tacos immediately after assembling while the salmon is warm and the tortillas soft.
- Leftover salsa can be refrigerated for up to 2 days and enjoyed as a topping for other dishes or as a side condiment.
- Use fresh lime juice for the best citrus flavor in the salsa.
