Sheet Pan Chipotle Salmon Tacos (Print Version)
Smoky salmon, zesty pineapple salsa, and warm tortillas come together for a satisfying, quick-fix meal.
# Ingredients:
→ Salmon Marinade
01 -
4-6 salmon fillets, cut into bite-sized chunks
02 -
¼ cup extra virgin olive oil
03 -
1-2 tablespoons chopped chipotle in adobo
04 -
3 tablespoons honey
05 -
1 teaspoon smoked or regular paprika
06 -
1 teaspoon dried thyme
07 -
Kosher salt and black pepper to taste
→ Toppings and Serving
08 -
Warm tortillas
09 -
Shredded cabbage or lettuce
10 -
Sliced avocado
11 -
¼ cup crumbled cotija cheese
→ Pineapple-Mango Salsa
12 -
1-2 jalapeños
13 -
1 cup diced pineapple
14 -
½ cup diced mango
15 -
½ cup cilantro, roughly chopped
16 -
2 teaspoons grated ginger
17 -
Juice of 1 lime (about 2 tablespoons)
18 -
Pinch of salt
# Steps:
01 -
Preheat the oven to 450°F.
02 -
On a baking sheet, toss the salmon pieces with olive oil, chipotle in adobo, honey, paprika, thyme, and a pinch each of salt and pepper. Arrange in a single layer. Add the jalapeños for the salsa to the sheet.
03 -
Roast the salmon and jalapeños for 10-15 minutes or until the salmon is cooked to your desired doneness. During the last minute, switch the oven to broil and broil until lightly charred. Remove the salmon and set aside.
04 -
De-seed the jalapeños if desired, then chop and mix with the diced pineapple, mango, chopped cilantro, grated ginger, lime juice, and a pinch of salt in a bowl.
05 -
Fill warm tortillas with shredded cabbage or lettuce, avocado slices, salsa, and roasted salmon. Top with crema or yogurt, crumbled cotija cheese, and any additional salsa as preferred.
# Helpful Notes:
01 -
For more heat, leave the seeds in the jalapeños when preparing the salsa.
02 -
You can substitute Greek yogurt for the crema if preferred.