Description
These Chipotle Honey Salmon Tacos with Pineapple Salsa offer a perfect balance of smoky, sweet, and tangy flavors wrapped in warm corn tortillas. The tender, caramelized salmon pairs beautifully with a fresh, zesty pineapple salsa, making it an ideal healthy and vibrant meal for any weeknight or casual gathering.
Ingredients
Scale
For the Salmon
- 1 lb salmon fillet, skin removed and cut into chunks
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp chipotle chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice
For the Pineapple Salsa
- 1½ cups diced fresh pineapple
- ½ cup diced red bell pepper
- ¼ cup finely chopped red onion
- 1 small jalapeño, seeded and minced
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- Salt to taste
For Assembly and Optional Toppings
- 8 small corn tortillas
- Sliced avocado (optional)
- Extra cilantro (optional)
- Lime wedges (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Make the Marinade: In a small bowl, whisk together olive oil, honey, chipotle chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice until well combined to create a flavorful glaze.
- Marinate the Salmon: Toss the salmon chunks in the marinade, ensuring each piece is thoroughly coated. Arrange the salmon pieces in a single layer on the prepared baking sheet for even cooking.
- Bake the Salmon: Place the baking sheet in the preheated oven and bake the salmon for 10 to 12 minutes until cooked through and slightly caramelized on the edges, indicating a perfect blend of smoky and sweet flavors.
- Prepare the Pineapple Salsa: While the salmon bakes, combine the diced pineapple, red bell pepper, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt in a bowl. Mix gently to blend the fresh flavors and set aside.
- Warm the Tortillas: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or microwave wrapped in a damp paper towel for 20-30 seconds until pliable and warm.
- Assemble the Tacos: Place a few pieces of baked salmon on each warmed tortilla, spoon over a generous amount of pineapple salsa, and add optional toppings like sliced avocado, extra cilantro, and lime wedges as desired.
- Serve Immediately: Serve the tacos right away to enjoy the contrast of warm salmon and tortillas with the fresh, cool salsa for a delightful meal experience.
Notes
- Substitute salmon with grilled shrimp or tofu for a different protein option.
- Adjust the amount of chipotle chili powder to increase or decrease the heat level according to taste preferences.
- For a creamier finishing touch, add a drizzle of lime crema or chipotle mayo on top of the tacos.
- Make sure to seed the jalapeño if you prefer a milder salsa.
- Fresh pineapple is recommended for the best texture and flavor, but canned pineapple can be used in a pinch.
