Salmon Tacos with Pineapple Salsa

Salmon Tacos with Pineapple Salsa

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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 chili powder or cayenne with the chili powder.

Ingredients 4 servings

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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 the oven so the salmon will be 2- to 3-inches below heat source. Heat broiler to high.
  2. Line a baking sheet with foil. Lay salmon on the foil, skin side down. Place under the broiler and cook, rotating the pan from front to back one time, 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 heat-proof 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 longer.
  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 the 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.

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

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