Chipotle Honey Salmon Tacos with Pineapple Salsa Recipe

Introduction

These Chipotle Honey Salmon Tacos with Pineapple Salsa offer a perfect balance of smoky, sweet, and tangy flavors. Fresh salmon is seared to perfection and paired with a vibrant pineapple salsa for a refreshing twist on taco night.

Ingredients

• Corn or flour tortillas (warmed)
• 1 cup pineapple chunks
• ½ tsp fresh ginger, minced
• 2 tbsp fresh cilantro, chopped
• 1 jalapeño, deseeded and finely diced
• Juice of 1 fresh lime
• 16 oz salmon fillets (about 4 fillets)
• 2 tbsp avocado oil, plus more for cooking
• 1 tbsp chipotle adobo or chipotle powder
• 2 tbsp honey
• Salt and pepper to taste (about ⅛ tsp)
• 1 cup finely shredded cabbage
• Queso fresco (optional)
• ¼ cup cilantro lime sauce (optional)
• 1 avocado, sliced (optional)

Instructions

1. Make the pineapple salsa: If using frozen pineapple, thaw and dice it. In a small bowl, combine pineapple chunks, chopped cilantro, minced ginger, diced jalapeño, lime juice, and a pinch of salt. Stir well and refrigerate until ready to use.
2. Prepare the salmon: Cut the salmon fillets into chunks. In a bowl, toss the salmon with chipotle adobo, honey, avocado oil, salt, and pepper to coat evenly.
3. Cook the salmon: Heat a skillet over medium-high heat and drizzle with avocado oil. Add the salmon pieces and sear for about 4 minutes on each side until cooked through and slightly caramelized.
4. Assemble the tacos: Warm the tortillas. Place shredded cabbage on each tortilla, then add chunks of cooked salmon. Top with pineapple salsa and, if desired, drizzle cilantro lime sauce, sprinkle queso fresco, and add sliced avocado.
5. Serve immediately: Enjoy your salmon tacos fresh for the best flavor and texture.

Tips & Variations

• For extra heat, leave some seeds in the jalapeño or add a dash of hot sauce to the salsa.
• Swap honey for agave nectar or maple syrup for a different sweetness profile.
• Use Greek yogurt mixed with lime juice as a creamy topping alternative to cilantro lime sauce.
• To make this gluten-free, ensure your tortillas are corn-based and check other ingredients for gluten.

Storage

Store leftover cooked salmon and pineapple salsa separately in airtight containers in the refrigerator for up to 2 days. To reheat salmon, warm gently in a skillet or microwave to avoid drying it out. Assemble tacos just before serving to keep tortillas from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Just thaw it completely before marinating and cooking to ensure even cooking and best texture.

How spicy are these tacos?

The heat is mild to moderate thanks to the jalapeño and chipotle seasoning. You can adjust the spice by modifying the amount of jalapeño or chipotle used.

Chipotle Honey Salmon Tacos with Pineapple Salsa Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

These Chipotle Honey Salmon Tacos with Pineapple Salsa combine tender, smoky salmon chunks coated in a sweet and spicy chipotle honey glaze with a fresh, tangy pineapple salsa. Served on warm corn or flour tortillas and topped with crunchy cabbage and optional queso fresco and cilantro lime sauce, these tacos offer a vibrant and flavorful meal perfect for a quick dinner or weekend treat.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 4 servings (4 tacos each) 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Salmon and Marinade

• 16 oz Salmon Filets (4 fillets, cut into chunks)
• 2 tbsp Avocado Oil
• 1 tbsp Chipotle adobo or chipotle powder
• 2 tbsp Honey
• ⅛ tsp Salt and pepper, to taste

Pineapple Salsa

• 1 cup Pineapple Chunks (fresh or thawed if frozen)
• ½ tsp Fresh Ginger, minced
• 2 tbsp Fresh Cilantro, chopped
• 1 Jalapeño, deseeded and finely diced
• 1 Fresh Lime, juiced
• Salt, to taste

Taco Assembly

• Corn Tortillas or Flour Tortillas, warmed
• 1 cup Finely shredded cabbage
• Queso Fresco (optional)
• ¼ cup Cilantro lime sauce (optional)
• 1 Avocado, sliced (optional)
• Additional Fresh Cilantro for garnish

Instructions

1. Prepare the Pineapple Salsa: If using frozen pineapple chunks, thaw them completely before dicing if needed. In a small bowl, combine the pineapple chunks, freshly chopped cilantro, minced ginger, deseeded and finely diced jalapeño, freshly squeezed lime juice, and a pinch of salt. Mix well and refrigerate until ready to serve to allow the flavors to meld.
2. Prepare the Salmon: Cut the salmon fillets into bite-sized chunks. In a medium bowl, toss the salmon with chipotle adobo or chipotle powder, honey, avocado oil, and salt to evenly coat each piece in the flavorful marinade.
3. Cook the Salmon: Preheat a skillet over medium-high heat and drizzle a little avocado oil to coat the bottom. Once hot, add the marinated salmon chunks and sear them for about 4 minutes on each side, or until they are cooked through and develop a slight caramelized crust.
4. Assemble the Tacos: Warm the corn or flour tortillas. On each tortilla, place a layer of shredded cabbage, then top with the seared chipotle honey salmon chunks and a generous spoonful of pineapple salsa. Optionally, drizzle with cilantro lime sauce, sprinkle with queso fresco, add sliced avocado, and garnish with fresh cilantro. Serve immediately for the best flavor and texture.

Notes

• Use fresh pineapple for the best flavor, but frozen works well if thawed properly.
• Adjust the amount of jalapeño based on your preferred spice level.
• To make this recipe gluten-free, use corn tortillas and double-check that the chipotle adobo or powder contains no gluten additives.
• For a dairy-free option, omit queso fresco and substitute cilantro lime sauce with a dairy-free version or salsa.
• Leftover salsa can be refrigerated for up to 3 days.

Keywords: Chipotle honey salmon tacos, pineapple salsa, salmon tacos, spicy salmon tacos, quick tacos, seafood taco recipe