Description
These Chipotle Honey Salmon Tacos with Pineapple Salsa combine tender, roasted salmon glazed with a smoky chipotle honey sauce and fresh, zesty pineapple salsa for a vibrant and flavorful meal. Perfect for weeknight dinners, this recipe offers a delightful balance of sweet, spicy, and tangy flavors wrapped in warm tortillas.
Ingredients
Scale
For the salmon:
- 1 1/2 pounds salmon fillets (skin removed)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon adobo sauce (from canned chipotle peppers)
- 1 chipotle pepper (finely minced)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the pineapple salsa:
- 1 1/2 cups fresh pineapple (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 jalapeño (seeded and minced)
- 2 tablespoons fresh cilantro (chopped)
- Juice of 1 lime
- Pinch of salt
For serving:
- 8 small corn or flour tortillas
- 1/2 cup shredded cabbage or lettuce (optional)
- Lime wedges
- Extra cilantro for garnish
Instructions
- Prepare the chipotle honey glaze: In a small bowl, whisk together olive oil, honey, adobo sauce, finely minced chipotle pepper, garlic powder, smoked paprika, salt, and black pepper to create a smooth, flavorful glaze.
- Preheat cooking equipment: Preheat your oven to 400°F (200°C), or alternatively, heat a grill to medium-high heat to prepare for cooking the salmon.
- Cook the salmon: Place the skinless salmon fillets on a parchment-lined baking sheet or grill grates. Brush the fillets generously with the chipotle honey glaze. Roast in the oven for 12–15 minutes or grill for 10–12 minutes until the salmon is cooked through and flakes easily with a fork.
- Make the pineapple salsa: While the salmon cooks, combine diced pineapple, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt in a bowl. Stir well then refrigerate until ready to serve to allow flavors to meld.
- Warm the tortillas: Just before assembling, warm the corn or flour tortillas in a dry skillet over medium heat or in the microwave until soft and pliable.
- Assemble the tacos: Flake the cooked salmon into large chunks and distribute evenly among the tortillas. Top each taco with a generous spoonful of pineapple salsa, shredded cabbage or lettuce if using, and garnish with extra fresh cilantro. Serve immediately with lime wedges on the side for squeezing over.
Notes
- For added creaminess, drizzle tacos with sour cream or a lime crema.
- You can substitute grilled shrimp or chicken in place of salmon for variation.
- Use corn tortillas for a gluten-free option or flour tortillas for a softer texture.
