Description
These Chipotle Honey Salmon Tacos with Pineapple Salsa offer a vibrant and flavorful twist on traditional tacos. Featuring tender, seared salmon chunks glazed with a smoky chipotle honey sauce, paired perfectly with a fresh, tangy pineapple salsa and crunchy cabbage, these tacos bring a delightful balance of sweet, spicy, and savory flavors. Quick to prepare and packed with wholesome ingredients, they make an ideal meal for any day of the week.
Ingredients
Scale
Tortillas
- 12 Corn Tortillas or flour tortillas (warmed)
Pineapple Salsa
- 1 cup Pineapple chunks (if frozen, thawed)
- ½ tsp Fresh ginger (minced)
- 2 tbsp Fresh cilantro (chopped)
- 1 Jalapeño (deseeded and finely diced)
- 1 Fresh lime juice (lime)
- â…› tsp Salt (to taste)
Salmon Tacos
- 16 oz Salmon fillets (4 fillets)
- 2 tbsp Avocado oil (plus extra for skillet)
- 1 tbsp Chipotle adobo or chipotle powder
- 2 tbsp Honey
- Salt and pepper (to taste; approximately â…› tsp combined)
- 1 cup Finely shredded cabbage
- 1 tbsp Fresh cilantro (for garnish)
- Queso fresco (optional)
- ¼ cup Cilantro lime sauce (optional)
- 1 Avocado (optional, sliced for garnish)
Instructions
- Prepare the pineapple salsa: If using frozen pineapple, thaw it before dicing into small chunks. Chop the fresh cilantro and mince the ginger. Deseed and finely dice the jalapeño. Combine pineapple, cilantro, jalapeño, lime juice, salt, and ginger in a small bowl. Mix well and place in the refrigerator to chill while you prepare the rest of the meal.
- Prepare the salmon: Cut the salmon fillets into bite-sized chunks. In a mixing bowl, toss the salmon with chipotle adobo (or chipotle powder), honey, avocado oil, and salt and pepper to taste. Make sure each piece is evenly coated with the mixture.
- Cook the salmon: Preheat a skillet over medium-high heat and drizzle a little avocado oil to coat the bottom. Once hot, add the salmon chunks and sear them, cooking for approximately 4 minutes on each side until nicely browned and cooked through.
- Warm the tortillas: While the salmon cooks, warm the tortillas in a dry skillet or directly over a low flame until pliable and slightly toasted.
- Assemble the tacos: Place cooked salmon chunks onto each warm tortilla. Top with a generous spoonful of shredded cabbage and pineapple salsa. Add optional toppings such as cilantro lime sauce, queso fresco, sliced avocado, and extra chopped cilantro for freshness.
- Serve immediately: Serve the tacos right away to enjoy the contrast of warm salmon and tortillas with cool, zesty salsa and crunchy cabbage.
Notes
- If fresh pineapple is unavailable, canned pineapple chunks drained and chopped can be used as a substitute.
- Adjust the amount of chipotle adobo or powder depending on your preferred spice level.
- For a gluten-free option, ensure tortillas are corn-based and all sauces used are gluten free.
- Salmon can be cooked on a grill or baked if preferred, but skillet searing provides the best texture and caramelization.
- To make this recipe vegan, substitute salmon with grilled tofu or tempeh and honey with agave syrup.
