Description

Sweet, garlicky, smoky salmon tucked inside warm tortillas with fresh pineapple mango salsa and creamy toppings for a bright and satisfying meal.

Ingredients

4 salmon filets, cut into bite size chunks

1/4 cup extra virgin olive oil

1 to 2 tablespoons chopped chipotle in adobo

3 tablespoons honey

1 teaspoon smoked or regular paprika

1 teaspoon dried thyme

Salt and black pepper

Warm tortillas such as Mission Tortillas, La Banderita Tortillas, or La Tortilla Factory

Shredded cabbage or lettuce

1 avocado, sliced

1 jalapeño for salsa

1 cup chopped pineapple

1 cup chopped mango

2 tablespoons chopped cilantro

1 teaspoon grated ginger

Juice of 1 lime

1/4 cup crumbled cheese such as Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese or Cabot Crumbled Cheese

For the Garlic Lime Crema: sour cream or yogurt, roasted garlic, honey, lime zest, lime juice, salt

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Instructions

2. Preheat the oven to 450°F.

3. Toss salmon pieces with olive oil, chipotle in adobo, honey, paprika, thyme, salt, and pepper on a baking sheet.

4. Add jalapeños to the tray. Roast 10 to 15 minutes. Broil the last minute to lightly char.

5. Prepare salsa by combining de seeded jalapeño, pineapple, mango, cilantro, ginger, lime juice, and salt.

6. Warm tortillas until soft and pliable.

7. Fill tortillas with cabbage or lettuce, avocado, salsa, and salmon.

8. Top with crema or yogurt, cheese, and additional salsa.

Notes

Garlic Lime Crema: Roast 1 to 2 cloves of garlic with the salmon. Chop or grate and mix with sour cream or yogurt, honey, lime zest, and lime juice. Season with salt.

Store leftover salmon in an airtight container for up to two days. Keep salsa and cabbage separate to preserve freshness.

Warm salmon gently in a skillet to retain tenderness.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Tacos
Method: Oven roasted
Cuisine: American