Keep it Fresh: Tasty Salmon Tacos with Pineapple Salsa
Tacos have a rich history in Mexican cuisine, where they are celebrated for their adaptability and depth of flavor. Traditionally made with a range of proteins, seafood tacos offer a unique twist that honors both Mexican culinary traditions and contemporary tastes. This Salmon Tacos with Pineapple Salsa recipe brings together the best of both worlds, featuring tender salmon paired with a vibrant salsa.
The preparation of the salmon is inspired by traditional Mexican techniques, where marinades often include a mix of spices and acidic elements to enhance the fish’s natural flavors. Here, garlic, chipotle peppers, and lime juice create a smoky, tangy paste that highlights the richness of the salmon without overpowering it. Baking the salmon until it’s flaky ensures that it remains juicy and tender.
The pineapple salsa introduces a fresh, tropical element that complements the salmon perfectly. Pineapple has long been used in Mexican salsas, adding a touch of sweetness and a counterpoint to spicier ingredients. In this salsa, fresh pineapple is mixed with Fresno chile, red onion, and cilantro, creating a harmonious balance of sweet, spicy, and savory notes.
Related recipe: Tacos Gobernador
To assemble the tacos, warm corn tortillas to enhance their flavor and flexibility. Layer the tacos with chunks of baked salmon, topped with the pineapple salsa, avocado slices, radish slices, and shredded purple cabbage. A squeeze of lime juice brings everything together, adding a bright, tangy finish.
These Salmon Tacos with Pineapple Salsa offer a refreshing take on a classic dish, combining traditional Mexican flavors with a contemporary twist. They are not only flavorful but also a wholesome choice for any meal. Enjoy this dish as a testament to the delicious fusion of flavors and cultural influences.
Print
Salmon Tacos with Pineapple Salsa
These Salmon Tacos with Pineapple Salsa blend smoky, tender salmon with sweet, tangy salsa, topped with fresh, crunchy vegetables.
- Yield: 6 1x
Ingredients
2 garlic cloves
1 canned chipotle pepper in adobo
2 tablespoons adobo from canned chipotles
1 ½ tablespoons lime juice
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon ground cumin
3 tablespoon olive oil
1.5 pounds salmon filet
6 corn tortillas, warmed
Toppings:
avocado slices
radish slices
shredded purple cabbage
lime wedges for juicing
Pineapple Salsa:
1 cup fresh pineapple, chopped
1 large Fresno chile, seeds removed and finely chopped
½ cup red onion, finely chopped
1/3 cup fresh cilantro, chopped
2 tablespoons lime juice
½ teaspoon sea salt
¼ teaspoon black pepper
Instructions
Preheat oven to 400° F.
Combine garlic, chipotle pepper, adobo, lime juice, sea salt, black pepper, cumin and olive oil in a food processor. Blend until garlic is minced.
Place salmon filet on a large baking tray, skin side down. Brush chipotle paste on salmon evenly. Bake for 14 minutes or until salmon easily flakes with a fork.
While salmon bakes, prepare pineapple salsa:
Combine pineapple, fresno chile, onion, cilantro, lime juice, sea salt and black pepper in a medium bowl. Stir to mix well. Set aside.
Remove salmon from oven and break apart with a fork into large chunks.
Place tortilla on a serving plate top with salmon chunks, avocado slices, pineapple salsa, radish slices, purple cabbage and a squeeze of lime juice.
