Salmon Tacos with Pineapple Avocado Salsa
Salmon Tacos are a fun and simple way to put a delicious and healthy spin on Taco Tuesday!
Servings: 12 tacos
Calories: 373kcal
Ingredients
Pineapple Salmon:
- 3 pounds fresh salmon, skin removed
- 1 whole pineapple, cut into rings
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked pepper
- 3 tablespoons butter, melted
- 2 tablespoons teriyaki sauce
- 2 tablespoons fresh lemon juice
- 3 tablespoons honey
- 1 tablespoon minced garlic
Pineapple Avocado Salsa:
- 2 ½ cups diced pineapple
- 2 avocados, diced
- ¼ cup diced red onion
- ½ cup halved cherry tomatoes
- 2 tablespoon chopped cilantro
- 3 tablespoons lemon juice
- ½ teaspoon chili powder
Tacos
- 12 small flour tortillas (taco-sized)
- creamy siracha Sauce (optional)
- fresh cilantro for garnish
Instructions
Salmon
- Preheat oven to 400 F and line a 9x13-inch baking pan with aluminum foil.
- Use 8 rings of pineapple to form two rows on the pan.
- Place salmon on top of pineapple rings.
- Dice up remaining pineapple and place in medium sized bowl. Add melted butter, teriyaki, lemon juice, honey, and minced garlic to bowl. Stir well to combine.
- Pour mixture over salmon.
- Bake for 35-40 minutes on the center rack of the oven. Salmon should reach an internal temp of 145 F when done.
Pineapple Avocado Salsa
- Combine pineapple, avocados, red onion, cherry tomatoes and cilantro in a medium sized bowl.
- In a small bowl combine lemon juice and chili powder. Pour mixture over salsa. Stir to combine then store in the fridge until salmon is ready.
Salmon Tacos
- When salmon is cooked, cut into 2-3-inch slices and place on serving plate.
- Warm taco shells by wrapping them in aluminum foil and baking 2-3 minutes at 400 degrees.
- Top each taco shell with 1-2 pieces of salmon and a heaping spoonful of salsa. Drizzle with creamy siracha sauce and garnish with fresh cilantro.
