Honey Salmon Tacos (Print Version)
# Ingredients:
→ Base
01 -
12 warmed tortillas, either corn or flour
→ Pineapple Salsa
02 -
1 diced cup of fresh pineapple
03 -
½ teaspoon of grated fresh ginger
04 -
2 tablespoons of chopped fresh cilantro
05 -
1 finely chopped jalapeño with seeds removed
06 -
Juice from one lime
→ Salmon
07 -
450g (16 oz) of salmon, cut into chunks
08 -
2 tablespoons of avocado oil
09 -
1 tablespoon of chipotle powder or adobo sauce
10 -
2 tablespoons of honey
11 -
Salt and pepper as needed
→ Garnish
12 -
1 tablespoon of chopped fresh cilantro
13 -
1 cup of finely shredded cabbage
14 -
Optional: crumbled queso fresco
15 -
Optional: ¼ cup of cilantro lime sauce
16 -
Optional: slices of 1 avocado
# Instructions:
01 -
If pineapple is frozen, let it defrost fully. Mix pineapple chunks, cilantro, ginger, minced jalapeño, lime juice, and a little salt in a bowl. Leave in the fridge until you're ready to put the tacos together.
02 -
Chop the salmon into small, bite-sized pieces. In a bowl, toss the salmon with chipotle sauce or powder, honey, avocado oil, salt, and pepper until everything's coated evenly.
03 -
Heat a skillet on medium-high. Coat the pan with a bit of avocado oil. Place the prepared salmon chunks in the pan and cook each side for about 4 minutes until you get a golden crust, but keep the center moist.
04 -
Heat up your tortillas. Add cabbage, salsa, and salmon pieces to each one. Sprinkle with cilantro, some queso fresco, avocado slices, and a drizzle of cilantro lime sauce if you'd like.
# Notes:
01 -
Heat tortillas first—they'll stay soft and won't break easily!
02 -
Chipotle's heat combines perfectly with the sweetness of pineapple for a balanced taste.
03 -
Corn tortillas are gluten-free and more traditional.
04 -
Add avocado for a creamy, buttery texture that pairs well with salmon.