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Salmon Tacos with Pineapple Salsa

Salmon Tacos with Pineapple Salsa

Delicious Salmon Tacos topped with a sweet and tangy pineapple salsa, perfect for a quick low fat meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 tacos
Calories 380 kcal

Equipment

  • oven
  • Baking sheet
  • Small bowl
  • Medium bowl
  • fork
  • Skillet

Ingredients
  

Salmon

  • 1.5 lb salmon fillet skin removed
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 lime lime juiced

Pineapple Salsa

  • 1 small pineapple diced
  • 0.5 red onion red onion finely diced
  • 1 jalapeño jalapeño seeded and minced
  • 0.25 cup fresh cilantro chopped
  • 1 tablespoon lime juice for salsa

Tortillas

  • 12 small corn or flour tortillas

Optional Toppings

  • shredded cabbage
  • avocado slices

Instructions
 

Cooking Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a small bowl, mix the chili powder, cumin, smoked paprika, salt, and pepper.
  • Rub the salmon fillet with olive oil. Sprinkle the spice mixture evenly over the top of the salmon. Squeeze the juice of one lime over the seasoned fish.
  • Bake the salmon for 12 to 15 minutes, or until it flakes easily with a fork.
  • While the salmon bakes, prepare the salsa. In a medium bowl, combine the diced pineapple, red onion, minced jalapeño, cilantro, and 1 tablespoon of lime juice. Stir gently to mix.
  • Once the salmon is cooked, use two forks to flake the fish into bite-sized pieces.
  • Warm the tortillas according to package directions (you can warm them in a dry skillet over medium heat for 30 seconds per side).
  • Assemble the tacos by placing a portion of flaked salmon onto each warm tortilla. Top generously with the pineapple salsa. Add shredded cabbage or avocado if desired.

Notes

To prevent the salmon from sticking to the pan if you choose to pan-sear instead of bake, heat the skillet over medium-high heat until hot before adding the oiled fish. For a gluten-free option, use corn tortillas. If you prefer a less spicy salsa, remove all seeds and white membrane from the jalapeño before mincing.

Nutrition

Serving: 3tacosCalories: 380kcalCarbohydrates: 35gProtein: 32gFat: 14gSaturated Fat: 2.5gMonounsaturated Fat: 11.5gCholesterol: 75mgSodium: 350mgFiber: 4gSugar: 12g
Keyword Easy Dinner, fish tacos, Low Fat, Pineapple Salsa, Salmon Tacos, weeknight meal
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