Ingredients
Scale
- 1 lb fresh salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 8 small corn tortillas
- 1 cup diced pineapple
- 1 avocado, diced
- ¼ cup chopped fresh cilantro
Instructions
- Step 1: Preheat your grill or skillet over medium-high heat. While it's heating, brush the salmon fillets with olive oil and season them with chili powder and garlic powder.
- Step 2: Place the seasoned salmon on the grill or skillet and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.
- Step 3: While the salmon is cooking, prepare the pineapple avocado salsa by combining the diced pineapple, avocado, and chopped cilantro in a bowl. Gently mix to combine and season with salt to taste.
- Step 4: Once the salmon is cooked, remove it from the heat and let it rest for a minute. Then, flake the salmon into bite-sized pieces.
- Step 5: To assemble the tacos, warm the corn tortillas in a dry skillet for about 30 seconds on each side. Fill each tortilla with flaked salmon and top with a generous spoonful of pineapple avocado salsa. Serve immediately.
Notes
- For optimal freshness, store any leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days.
- To reheat the salmon, gently warm it in a skillet over low heat, adding a splash of water or broth to maintain moisture without drying it out.
- For an extra burst of flavor, serve your tacos with lime wedges on the side, allowing guests to squeeze fresh juice over their tacos before enjoying.
- When seasoning the salmon, feel free to adjust the chili powder to your spice preference or add a pinch of smoked paprika for an extra depth of flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tacos with salsa
- Calories: 350
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 5g