These salmon tacos bring a burst of flavor to your table! Juicy salmon wrapped in soft tortillas, topped with a refreshing pineapple and avocado salsa, is a perfect match.
Trust me, the sweet and tangy salsa is the real star here. It’s like a summer party in each bite! 🌮✨ I love enjoying these tacos with a squeeze of lime for that extra zing!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star here. If you’re looking for a plant-based option, try marinated tofu or chickpeas as a substitute. They won’t taste the same but will hold flavors wonderfully!
Spices: Smoked paprika adds depth. If you don’t have that, regular paprika works too. You can also experiment with a pinch of cumin for a different flavor twist.
Pineapple: Fresh pineapple is the best choice for sweetness. Canned pineapple works too, but be sure to drain it well. If pineapple isn’t available, mango makes an excellent alternative!
Avocado: Avocados bring creaminess. If they’re not ripe, try using a bit of Greek yogurt or sour cream for a creamy texture instead. Just adjust the amount of salt since they’re not as flavorful.
Tortillas: Corn tortillas are traditional, but flour tortillas are fine too. If you’re gluten-free, look for corn tortillas labeled as such, just check the ingredients!
What’s the Best Way to Cook Salmon Without Drying It Out?
Cooking salmon perfectly is key to these tacos! Here’s how to ensure it’s juicy and flavorful:
- Start with room temperature salmon. Let it sit out for about 15 minutes before cooking for even cooking.
- Use medium-high heat to achieve a nice sear. This helps lock in moisture.
- Don’t overcook it! Cooking for about 4-5 minutes per side will give you a perfectly flaky texture.
- Let the salmon rest before flaking it. This helps keep it juicy.
Follow these tips, and you’ll have delicious salmon ready for your tacos every time! Enjoy your cooking adventure! 🌮✨
Salmon Tacos & Pineapple Avocado Salsa
Ingredients You’ll Need:
For the Salmon:
- 1 lb salmon fillet, skin removed
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Pineapple Avocado Salsa:
- 1 cup fresh pineapple, finely diced
- 1 avocado, diced
- 1 small tomato, finely diced
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and minced (optional)
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- Salt, to taste
For Serving:
- 8 small corn or flour tortillas
- Shredded purple cabbage
- Fresh lime wedges
- Extra chopped cilantro for garnish
How Much Time Will You Need?
This delicious recipe will take you about 30 minutes to prepare and cook. It’s perfect for a quick weekday dinner or a fun weekend meal with friends and family!
Step-by-Step Instructions:
1. Prepare the Pineapple Avocado Salsa:
In a medium bowl, combine the diced pineapple, avocado, tomato, red onion, jalapeño (if using), lime juice, and chopped cilantro. Season with salt to taste and toss everything gently to combine. Let it sit for a few minutes so the flavors can meld together.
2. Season the Salmon:
In a small bowl, mix the smoked paprika, chili powder, garlic powder, salt, and pepper. Pat the salmon fillet dry with a paper towel, then rub the spice mixture evenly over both sides of the salmon.
3. Cook the Salmon:
Heat the olive oil in a skillet over medium-high heat. When it’s hot, add the salmon fillet. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and has a nice, charred crust. Once cooked, remove from heat and let it rest for a minute, then flake the salmon into large chunks.
4. Warm the Tortillas:
While the salmon is resting, warm the tortillas in a dry skillet or over an open flame for a few seconds on each side, until soft and slightly charred.
5. Assemble the Tacos:
On each warm tortilla, place a handful of shredded purple cabbage. Top it with pieces of the cooked salmon, followed by a generous spoonful of the pineapple avocado salsa.
6. Garnish and Serve:
Sprinkle extra chopped cilantro over the top of the tacos. Serve immediately with fresh lime wedges on the side for squeezing. Enjoy your vibrant and flavorful salmon tacos!
Happy cooking and enjoy every bite! 🌮✨
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just be sure to thaw it properly before cooking. Ideally, leave it in the fridge overnight or place it in a sealed bag submerged in cold water for faster thawing. Pat it dry before seasoning to avoid excess moisture.
What If I Don’t Have Pineapple?
If you can’t find fresh pineapple, mango is an excellent substitute that will provide a similar sweetness and tropical flavor. You can also use canned pineapple, just make sure to drain it well!
How Do I Store Leftover Tacos?
To store leftover tacos, keep the components separate if possible. Place them in airtight containers and refrigerate for up to 2 days. Reassemble and warm the tortillas just before serving for the best taste.
Can I Make the Salsa Ahead of Time?
Definitely! You can make the pineapple avocado salsa a day in advance. Just be sure to store it in an airtight container to keep it fresh. If the avocado starts to brown, add a little extra lime juice to preserve its color and flavor.
