Description
Prepare flavorful chili-lime seasoned salmon and top it with a sweet and tangy fresh pineapple salsa for easy weeknight fish tacos.
Ingredients
Scale
- 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, juiced
- 1 small pineapple, diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice (for salsa)
- 12 small corn or flour tortillas
- Optional toppings: shredded cabbage, avocado slices
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.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican/Tropical
Nutrition
- Serving Size: 3 tacos
- Calories: 380
- Sugar: 12
- Sodium: 350
- Fat: 14
- Saturated Fat: 2.5
- Unsaturated Fat: 11.5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 32
- Cholesterol: 75