Save
Sheet pan chipotle salmon tacos bring together vibrant flavors with minimal fuss, all baked in a single pan for easy prep and cleanup. Fresh pineapple and mango salsa adds brightness that perfectly balances the smoky spice of chipotle on tender salmon. This is my go-to when I want something special but need dinner on the table fast.
It is a weeknight winner that feels festive enough for company. When I first made these, I had friends from out of town and everyone went back for seconds.
Ingredients
- Salmon fillets: pick wild-caught for best flavor and firm texture
- Extra virgin olive oil: for moistness and lovely richness
- Chipotle in adobo: gives a deep smoky heat
- Honey: balances the spicy chipotle with mellow sweetness
- Smoked or regular paprika: deepens the color and boosts savory notes
- Dried thyme: brings herby warmth
- Kosher salt and black pepper: accentuate every note
- Warm tortillas: soft flour or corn hold it all together
- Shredded cabbage or lettuce: adds refreshing crunch
- Avocado: creamy and cooling
- Cotija cheese: salty and crumbly for authentic touch
- Jalapeño: choose bright green ones for maximum freshness
- Pineapple and mango: ripe ones will have golden color and fruity scent
- Cilantro: for clean vibrant flavor
- Fresh ginger: adds a gentle heat and aroma
- Lime juice: brings a bright citrus tang
When selecting produce aim for ripe mango and pineapple with fragrant aroma and give. For the salmon firm fillets with a fresh scent work best.
Step-by-Step Instructions
- Prepare the Oven:
- Preheat your oven to four hundred fifty degrees Fahrenheit to ensure high heat for roasting the salmon quickly so it stays juicy.
- Season and Arrange Salmon:
- Toss salmon chunks evenly with olive oil chipotle honey paprika thyme salt and pepper right on the sheet pan. Use your hands or a spatula to make sure each piece is well coated. Arrange them so every bite has contact with the hot pan for a nice edges.
- Roast the Salmon:
- Lay the jalapeños beside salmon on the pan. Roast everything in the oven for ten to fifteen minutes depending on thickness until salmon flakes easily but is still moist inside. In the final minute switch the oven to broil for just enough time to lightly char the salmon edges and jalapeños for extra flavor.
- Make the Salsa:
- Let the jalapeños cool slightly. Remove seeds for less heat or keep them in for extra punch. Chop the roasted jalapeños and combine in a bowl with diced pineapple mango cilantro grated ginger fresh lime juice and a pinch of salt. Stir gently so every bite has sweet and heat.
- Assemble the Tacos:
- Warm the tortillas briefly over a gas flame skillet or in the microwave wrapped in a damp towel. Layer on shredded cabbage or lettuce slices of avocado a heaping spoonful of salsa and roasted salmon chunks. Finish with crumbled cotija cheese and extra salsa on top.
Save
I always look forward to the first taste of the fresh salsa each time I make this dish. The combination of juicy pineapple mango and kicky jalapeño just makes me smile and reminds me of fun tropical vacations with my family.
Storage Tips
Leftover salmon and salsa can be stored separately in the fridge for up to two days. Warm the salmon gently in the oven or a skillet to keep it tender before assembling more tacos. I like to prep extra salsa and use it the next day with grilled chicken or spooned over rice.
Ingredient Substitutions
No salmon Try diced skinless chicken breast or firm tofu for a plant-based option. If you cannot find cotija cheese feta makes a nice replacement. Swap mango for more pineapple if that is what you have or add diced cucumber for more crunch.
Save
Serving Suggestions
Pair these tacos with a light cabbage slaw or grilled corn for a summer meal. For a party set out all toppings buffet style and let everyone build their own tacos. A simple side of black beans also makes a great addition.
Cultural Context
Tacos are such a joyful part of Mexican cuisine and this sheet pan method is an easy nod to both tradition and modern convenience. The flavors here celebrate the vibrancy of salsa fresca and spice which are the soul of a great taco night at our house.
Recipe FAQs
- → How spicy are these chipotle salmon tacos?
The level of heat depends on the amount of chipotle used and whether you deseed the jalapeños. For milder tacos, use less chipotle and remove jalapeño seeds.
- → Can I use another type of fish instead of salmon?
Yes, firm white fish such as cod or halibut works well and will roast nicely on a sheet pan with similar seasonings.
- → What kind of tortillas are best to serve?
Corn or flour tortillas can be used, warmed on the stove or in the oven to make them pliable and fragrant for serving.
- → Is there a substitute for cotija cheese?
Crumbled feta or queso fresco can be used in place of cotija, offering a similar salty, creamy finish to the tacos.
- → How can I make these tacos dairy-free?
Omit the cheese or use a plant-based alternative, and swap traditional crema for a dairy-free yogurt if desired.
- → What side dishes go well with these tacos?
Try serving with Mexican rice, black beans, or a fresh salad to round out the meal with extra color and flavor.