Chipotle Honey Salmon Tacos with Pineapple Salsa Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
