Salmon Tacos with Pineapple Salsa

Salmon Tacos with Pineapple Salsa

1 Review
From:, August 2018

An easy-to-make slaw served on the side of these salmon tacos makes for a filling and fast weeknight dinner. If you prefer more heat in these fish tacos, simply add a pinch or two of chipotle chile powder or cayenne with the chili powder.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (1 pound) salmon fillet
  • 1 teaspoon chili powder
  • ¾ teaspoon salt, divided
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 (9 ounce) package coleslaw mix (5 cups)
  • ½ lime, juiced
  • 8 (6 inch) corn tortillas, warmed (see Tip)
  • ¾ cup purchased pineapple salsa (see Ingredient Note)
  • Chopped fresh cilantro, for garnish
  • Hot sauce for serving


  • Prep

  • Ready In

  1. Arrange oven rack in upper third of oven so salmon will be 2 to 3 inches below heat source. Preheat broiler to high.
  2. Line a baking sheet with foil. Lay salmon on the foil, skin-side down. Broil, rotating the pan from front to back once, until the salmon is starting to brown, is opaque on the sides and the thinner parts of the fillet are sizzling, 5 to 8 minutes, depending on thickness.
  3. Sprinkle the salmon with chili powder and ¼ teaspoon salt. Drizzle with 1 teaspoon oil and brush with a heatproof brush to moisten the spices. Return to the oven and continue broiling until the salmon just flakes and the spices are browned, 1 to 2 minutes more
  4. Meanwhile, toss coleslaw mix with lime juice, the remaining 1 tablespoon oil and the remaining ½ teaspoon salt.
  5. Flake the salmon, discarding skin. Divide the salmon among tortillas and top with salsa. Serve with the coleslaw and garnish with cilantro and hot sauce, if desired.
  • Tip: To warm tortillas, wrap stack of tortillas in foil. Set on the bottom rack of the oven to warm while the broiler is on. Alternatively, wrap tortillas in a damp paper towel and microwave for 30 seconds.
  • Ingredient Note: Pineapple salsa can be found with refrigerated tortillas and guacamole in the deli section of large supermarkets. If you can't find it fresh, it will be with the jarred salsas. Go with a brand that has less than 80 mg sodium per serving (like Dessert Pepper Trading Company's Pineapple Salsa) and is made without added sugar or with added sugar further down on the ingredient list. The further down it is, the less there is.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 320 calories; 10 g fat(2 g sat); 4 g fiber; 30 g carbohydrates; 26 g protein; 41 mcg folate; 53 mg cholesterol; 5 g sugars; 0 g added sugars; 578 IU vitamin A; 26 mg vitamin C; 82 mg calcium; 4 mg iron; 693 mg sodium; 547 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1½ starch, 1½ vegetable, 1 fat

Reviews 1

August 07, 2019
profile image
By: CarolynD
This was nice but I changed it from the recipe. We sliced salmon into thin slices about 3 cm long and 5 mm wide and flamed them with blowtorch. Gives it a lovely flavour and easier then cooking as per recipe. I also didn't like the pineapple salsa and not with the salmon. I don't think it was a good combination. I preferred it with the coleslaw though.
More Reviews