Description
These Salmon Tacos with Pineapple Salsa blend smoky, tender salmon with sweet, tangy salsa, topped with fresh, crunchy vegetables.
Ingredients
Scale
- 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.