These salmon tacos are fresh and tasty, filled with perfectly cooked salmon, and topped with a bright pineapple avocado salsa. It’s like a beach party in your mouth!
Honestly, the salsa is the real star here! I could eat it by the spoonful, but it’s best piled high on the tacos. Quick and fun to make, they’re a hit every time!
Key Ingredients & Substitutions
Salmon: Fresh salmon is crucial here for taste and texture. If you’re looking for a substitute, try using grilled shrimp or even a flaky white fish like cod. Canned salmon can work in a pinch, but the texture will be different.
Pineapple: Fresh pineapple gives the salsa a sweet and zesty touch. If you can’t find fresh, canned pineapple works, but drain it well. You could also swap in mango for a different fruity flavor!
Avocado: Ripe avocados are creamy and add richness. If you’re avoiding avocados, consider using a dollop of Greek yogurt for creaminess instead.
Tortillas: I love using corn tortillas for a more authentic taste. However, flour tortillas are a good alternative if that’s what you have at home. Just warm them well to avoid tearing!
How Do You Cook Salmon Perfectly for Tacos?
Cooking salmon just right ensures it’s flaky and flavorful. Follow these steps for success:
- Use a non-stick skillet or grill pan, and preheat it over medium-high heat to ensure even cooking.
- Add the salmon pieces and avoid crowding the pan, which can lower the temperature. This keeps the salmon from steaming.
- Cook each side for about 3-4 minutes. Look for the salmon to turn opaque and easily flake with a fork.
Resting the salmon briefly after cooking allows the juices to settle and enhances the flavor. Enjoy your tacos with confidence using this technique!
How to Make Salmon Tacos & Pineapple Avocado Salsa
Ingredients
For the Salmon:
- 1 lb (450g) salmon fillets, skin removed and cut into chunks
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
For the Pineapple Avocado Salsa:
- 1 cup fresh pineapple, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/2 jalapeño pepper, seeded and finely minced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For the Tacos:
- 6 small corn or flour tortillas
- Optional: shredded purple cabbage or lettuce for crunch
- Lime wedges, for serving
- Crushed red pepper flakes or hot sauce, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes in total. You’ll spend about 10 minutes preparing the ingredients and another 10 minutes to cook the salmon and assemble the tacos. It’s a quick and enjoyable meal!
Step-by-Step Instructions:
1. Prepare the Salmon:
First, grab a bowl and combine olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper. Toss the salmon chunks in this spice mixture until they’re coated evenly. This will give your salmon flavor right from the start!
2. Cook the Salmon:
Next, heat a non-stick skillet or grill pan over medium-high heat. Add the seasoned salmon pieces and cook them for about 3-4 minutes on each side. You want the salmon to become opaque and flake easily when you poke it with a fork. Once done, remove it from the heat and set aside.
3. Make the Pineapple Avocado Salsa:
Now it’s time to make your salsa! In a medium bowl, gently mix together the diced pineapple, avocado, red onion, jalapeño (if you like some spice), cilantro, and lime juice. Season with a little salt to taste, being careful to mix without mashing the avocado too much.
4. Warm the Tortillas:
While your salmon is resting, warm the tortillas. You can do this on a dry skillet or directly over a gas flame for just a few seconds on each side, making them soft and slightly charred.
5. Assemble the Tacos:
Take each warm tortilla and, if you choose, lay down a small handful of shredded cabbage or lettuce for some crunch. Next, add a few pieces of the cooked salmon. Then, spoon a generous amount of your pineapple avocado salsa right on top! If you want a little heat, sprinkle with red pepper flakes.
6. Serve:
Finally, serve your tacos immediately with lime wedges on the side for squeezing over the top. Enjoy every flavorful bite of your fresh Salmon Tacos with Pineapple Avocado Salsa—it’s a delightful meal with a tropical twist!
Can I Use Other Types of Fish for This Recipe?
Absolutely! You can substitute the salmon with other fish like tilapia, cod, or even shrimp. Just be sure to adjust the cooking time accordingly since different fish will cook at different rates.
How Can I Make the Salsa Less Spicy?
If you prefer a milder salsa, simply omit the jalapeño pepper entirely or use just a small amount. The sweetness of the pineapple and creaminess of the avocado will still make it flavorful!
Can I Prepare the Salsa Ahead of Time?
Yes, you can make the pineapple avocado salsa a few hours in advance. Just be aware that the avocado may start to brown over time. To slow down the browning, you can squeeze a bit more lime juice over the avocado before storing it in an airtight container in the fridge.
What’s the Best Way to Store Leftover Tacos?
If you have leftovers, store the salmon and salsa separately from the tortillas in airtight containers. The salmon will keep well in the fridge for up to 3 days, and the salsa for about 1-2 days. Reheat the salmon gently before assembling the tacos again!
