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Crispy Salmon Tacos with Pineapple Avocado Salsa Recipe 
Ben Carraoli

Crispy Salmon Tacos with Pineapple Avocado Salsa Recipe 

I’ve been on the hunt for a dinner that’s quick, flavorful, and healthy, and these salmon tacos immediately became my go-to. The combination of crispy, perfectly seasoned salmon with a sweet and tangy pineapple avocado salsa is just phenomenal.
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Total Time 30 minutes
Calories: 449
Ingredients Method Notes

Ingredients
  

  • 1 pound wild-caught salmon 3–4 filets
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon brown sugar
  • Salt to taste
  • 1 tablespoon olive oil
  • 2 cups shredded cabbage
  • 1 tablespoon lime juice
  • 1 ripe avocado diced
  • 1 cup fresh pineapple diced
  • 1 small jalapeño finely chopped
  • Corn tortillas 6–8
  • Chipotle aioli

Method
 

  1. In a small bowl, combine chili powder, paprika, garlic powder, onion powder, brown sugar, and salt. Rub this spice mixture over both sides of the salmon filets. The sugar and spices create a caramelized, flavorful crust when cooked.
  2. Heat olive oil in a skillet over medium heat. Place the salmon skin-side up first and cook for 4–5 minutes until golden. Flip carefully and cook another 4–5 minutes. Once done, use a fork to flake it into bite-sized pieces for easy taco assembly.
  3. In a medium bowl, combine diced pineapple, avocado, jalapeño, and a splash of lime juice. I like to taste and adjust with more lime or a pinch of salt for balance. This salsa adds a sweet, creamy, and slightly tangy flavor that complements the salmon perfectly.
  4. Warm the corn tortillas slightly on a dry skillet or microwave. Layer a handful of cabbage slaw on each tortilla, top with flaked salmon, then spoon pineapple avocado salsa on top. Finish with a drizzle of chipotle aioli for a smoky, creamy kick. Serve immediately for best texture.

Notes

  • I press the salmon gently with a spatula while cooking to get a golden, crispy crust.
  • For extra zing, I like to add a sprinkle of smoked paprika to the cabbage slaw.
  • Assemble tacos just before serving to prevent soggy tortillas.
  • Let the salsa sit for 5–10 minutes to allow flavors to blend, but avoid too long to keep avocado fresh.
  • I sometimes toast tortillas briefly for extra warmth and a subtle char.